Recipe
Dessert
Chocolate Puddin' Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee refrigerated ready-to-bake pie crust | ||
| 1 (3.9 oz) pkg Hy-Vee instant chocolate filling mix | ||
| 2 c. low-fat buttermilk, divided | ||
| 2 c. Hy-Vee vanilla ice cream, softened, divided | ||
| 1 (3.4 oz) pkg Hy-Vee vanilla instant pudding mix | ||
| Hy-Vee whipped topping, thawed |
Directions
- Prepare pie crust for a baked shell according to package directions. Set aside to cool.
- Whisk chocolate pudding mix with 1 cup buttermilk. Fold in 1 cup ice cream. Spread in cooled prepared pie crust. Whisk vanilla pudding mix with remaining cup buttermilk. Fold in remaining cup ice cream. Spread on top of chocolate pudding layer.
- Cover with plastic wrap and freeze at least 4 hours. For a firmer pie, freeze overnight and thaw about 10 minutes before cutting and serving. Serve with whipped topping, if desired.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 20mg
- Sodium: 610mg
- Total Carbohydrates: 48g
- Protein: 4g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 10%
Recipe Source:
Hy-Vee refrigerated pie crusts.