Gluten Free Chocolate Pie Filling
A perfectly creamy and easy chocolate pudding filling is cooked and then allowed to set in a pre-baked pie shell. Serve with whipped cream on top if desired.
Equipment
- 1 pre-baked pie shell in a 9 in pie pan
- 1 medium sauce pan
- wire whisk
- spoons, spatula, measuring cups/spoons
- plastic wrap
Ingredients
- 1 pre-baked gluten free pie shell can be store bought or make my homemade one
- 1 large pkg Chocolate Fudge COOK & SERVE Jello Pudding
- 2 3/4 C milk I use lactose free milk
- 1/3 C guittard milk chocolate chips
- 2 TBSP unsalted butter
Instructions
- Make sure you have your single crust pie shell baked and cooled before beginning the filling.
- In a medium saucepan over medium heat, combine pudding and milk. Stir well using a wire whisk.
- Add butter and stir occasionally. Once butter is melted, add chocolate chips and stirring constantly(to avoid pudding sticking to pan) bring mixture to a boil. Once it comes to a boil, remove immediately from heat.
- Set a timer for 10 minutes. Stir mixture every 3 minutes or so during this 10 minute period. As the pudding mixture cools, it will form a "crust" on the top. You are stirring to help make sure the mixture stays smooth as possible.
- After the 10 minutes, gently pour into cooled pre-baked pie shell. Using a spatula, smooth the top of the pudding. Let cool at room temperature for about an hour.
- Then cover loosely with plastic wrap and let finish cooling and setting in the fridge for several hours or even better overnight.
- Serve with whipping cream if desired.
Notes
As your pie cools in the refrigerator, it will collect condensation. I like to keep an eye on that and wipe it off or carefully remove the plastic wrap without dropping the moisture on the pie. Then get a new piece of plastic wrap. If the water drips on the pie filling, it makes little spots that are a lighter color, and that just ruins the appearance of your pie.