Raspberry Chocolate Pudding Pie

Chocolate Raspberry Pie

Pie is always a welcome Thanksgiving Day dessert. This year add something other than pumpkin pie to the pie line up. A layer of sweetened condensed milk highlights contrasting layers of creamy chocolate pudding and sweet raspberry gelatin. Make your own pie crust or use one of those ready made crusts and you have an easy and yummy Thanksgiving Day dessert!

Chocolate Pudding layer:
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 cup boiling water
1 (6 oz) package of chocolate pudding
1 cup cold milk

Sweetened condensed milk layer:
1/4 cup cold water
1 tablespoon (1 envelope) of unflavored gelatin powder
3/4 cup boiling water
1/2 cup sweetened condensed milk

Raspberry gelatin layer:
1 (3 ounce) package of raspberry flavored gelatin
3/4 cup boiling water
3/4 cup cold water

One pie crust (I used a pre-made cookie crust).

For the chocolate Pudding layer, in a bowl, sprinkle unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water. Stir in 1 cup of the boiling water until gelatin is fully dissolved. Whisk in the chocolate pudding until dissolved. Stir in the milk. Allow to cool to room temperature and gently spoon into the pie crust. Refrigerate until gelatin is set but not firm (it should stick to your finger when touched).

For the sweetened condensed milk layer, in a bowl, sprinkle unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water. Stir in 3/4 cup of the boiling water until gelatin is fully dissolved. Stir in sweetened condensed until dissolved. Allow to cool to room temperature and gently spoon into the pie crust over the chocolate layer. Refrigerate until gelatin is set but not firm (it should stick to your finger when touched).

For the raspberry gelatin layer, empty the package of gelatin into a bowl. Stir in ¾ cup of the boiling water until the gelatin is fully dissolved. Stir in 3/4 cups of the cold water. Allow to cool to room temperature and gently spoon into the pie crust over the sweetened condensed milk layer.

Refrigerate until firm, slice, and serve.

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About Victoria Belanger

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