Pies, Puddings & Trifles
Mini Fudge Pies
Makes 4 (4¼-inch) pies
1 (14.1-ounce) package refrigerated piecrusts
1½ cups sugar
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
¾ cup evaporated milk
¼ cup unsalted butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup chocolate chips
½ cup heavy whipping cream
Vanilla ice cream, to serve
1. Preheat oven to 350°.
2. On a lightly floured surface, unroll piecrusts. Cut into 4 (6-inch) circles. Transfer to 4 (4¼-inch) pie plates, pressing into bottoms and up sides. Fold edges under, and crimp as desired. Refrigerate until ready to use.
3. In a medium bowl, whisk together sugar, cocoa, and flour; whisk in evaporated milk, melted butter, eggs, vanilla, and salt until smooth. Divide filling among prepared crusts.
4. Bake until filling is set around edges but slightly jiggly in center, about 30 minutes. Let cool completely on a wire rack.
5. In a small microwave-safe bowl, heat chocolate chips and cream on high in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth. Spoon chocolate mixture onto pies. Serve with ice cream.
Hot Chocolate Pudding with Marshmallow Whipped Cream
Makes 6 to 8 servings
Pudding:
4 cups whole milk
2 (3.9-ounce) boxes chocolate instant pudding mix
½ cup sweetened cocoa powder*
4 ounces cream cheese, softened
