October 5th, 2009

No-Bake Mexican Chocolate Pudding Pie

mexican choc pudding pie

Yup. More sweets! This one’s my upgrade on a classic, kid-friendly, ice box dessert. I spiced instant chocolate pudding and used a store-bought (organic!) graham cracker crust, but made the whipped cream from scratch. (The least I could do!) If I had more energy these days, I would have made the whole thing from scratch… or at least the pudding. It would have barely taken more time. But, even with my propensity for all things from scratch, I gotta admit that this quickie “instant” version was pretty damn good.

If you want to avoid instant pudding, use your favorite chocolate pudding recipe (this one from Smitten Kitchen looks delicious) and substitute mexican chocolate for regular. Or try one of these recipes for Mexican Chocolate Pudding from Martha or Gourmet.

There are several variations on homemade whipped cream. (And lots of tips, including using a chilled bowl and chilled whisk or beaters. I find this helps, but isn’t necessary.) Some recipes use as little as 1 tablespoon of sugar to 1 cup of cream. Since this is being used as a pie topping, I made it sweeter. I also skipped flavoring the whipped cream with vanilla extract to keep it simple and let the chocolate pudding flavor take center stage.

This is so low maintenance that I’ll place a bet on this becoming a regular part of your repertoire. (Oh, and tell your family: no need to send thank you emails. It’s my pleasure!)

INo-Bake Mexican Chocolate Pudding Pie
(can be served to kids 12+ mos)

1 box organic instant chocolate pudding & pie filling
organic whole milk or almond milk
1 1/2 tsp organic cinnamon
pinch organic nutmeg
organic graham cracker crust
1 c organic whipping cream
1/4 c organic powdered sugar (you can substitute granulated sugar)
chocolate shavings or chocolate chips to top, optional


1.
Make the instant pudding according to package directions, substituting almond milk for regular (unless feeding to a child who has not yet been introduced tree nuts).

2. Fill pie crust with pudding and chill for at least 3 hours.

3.
Make the whipped cream: whip together cream and sugar with an electric mixer (or whisk by hand, which will take longer) until it holds soft peaks. Keep chilled until pudding is set in pie crust. When ready, top pie with whipped cream, spreading evenly.

4. Sprinkle top with chocolate chips or shavings and serve!

3 Responses

  1. [...] No Bake Mexican Chocolate Pudding Pie (for all 12+ mos) [...]

  2. Shannon says:

    I’ve made this a couple of time and it’s a win-win. Super easy to make, and SUCH a crowd pleaser. Nothing left over! No hot oven!

    I’m just wondering: where do the cinnamon and nutmeg come in? You list them in the recipe but never mention them in the directions. I just mix them in with the pudding which is where I assume that they go though they’d probably make the whipped cream pretty tasty, too. Like I said, win-win.

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