Ingredients
Method
- Take your pie crust. Get it out from the packet and stretch it out for a while. You can use it directly from the packet if you don’t want to roll out the crust.
- Grease a pie pan of 9ʺ size with vegetable oil.
- Put the crust on the pan.
- Spread it so that no air pocket remains under the crust.
- Add parchment paper to the crust.
- Now fill the parchment paper with 2 pounds of beans so that the parchment paper won’t go away from the pie crust.
- Now bake the pie crust in your oven at 400° for 15 minutes.
- Remove the crust pan from the oven and let it cool completely for 30 minutes.
- Now pull out the parchment paper full of beans.
- Put a medium size saucepan on the stove and pour milk. Keep the heat medium. Add the jello pudding powder.
- Keep stirring for 5 minutes and mix them well.
- Heat off the stove when the pudding gets thicker.
- Now add the pudding to the pie crust and spread it evenly around.
- Now add the cream on top of the pudding and make an even layer.
- Take the chocolate and grate it over the whipped cream.
- Now put it in the fridge for 2 to 3 hours.
- Your Jello pudding pie is ready.
- Get it out of the fridge and cut it into your desired shape and serve.
Notes
Some tips are always crucial to make your jello pie. Here are some of them-
- Add heavy cream instead of milk if your Jello pudding isn’t thickened. It will add thick consistency. But milk is a readily available element for this recipe.
- To get some tropical twist on your recipe, you can add coconut milk (canned) rather than simple whole milk. This milk is rich in flavor.
- Mixing the instant chocolate pudding pie powder into the milk should be precious. Not too much or too little you should apply. Or else your mixture will be either watery or hard.
- Using a whisk rather than a traditional spoon to mix the pudding powder and milk will bring a smoother result.