Wednesday, February 10, 2010
Baking something chocolaty is really the best Valentine’s gift I can give my family. This year I’m thinking on making this wonderfully fudgie bottom, soft chocolaty pudding middle, and super creamy, whole cream, whipped topping pie. It is truly the best combination of flavors and even folks who don’t care for desert love this one.
Just a little note on this recipe: I use an organic pudding mix versus the “Jello” brand due to the added yellow #5 dye (tartrazine) in the Jello brand. I’m asthmatic and yellow #5 is a trigger for me and most folks with asthma, not to mention a toxic and unnecessary additive that blocks vitamin and nutrient absorption. As always, baker beware! take care of yourselves and your loved ones. One pie makes enough for 10 servings. Enjoy.
Brownie Bottom Pudding Pie
4 squares BAKER'S Semi-Sweet Chocolate (I like Ghiradelli)
1/4 cup (1/2 stick) butter
3/4 cup sugar
1 tsp. vanilla
1/2 cup flour
1/2 cup chopped walnuts
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
Whole cream whipped
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour then nuts. Spread into greased deep dish 9-inch pie plate or round casserole.
BAKE 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping then grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.