The Easiest Pie You Will Ever Enjoy (as promised!)

10 Oct

I didn’t do any cooking yesterday evening since we are still sitting on leftovers of the incredible Pasta e Fagioli soup…it only gets better the longer it sits, I’m telling you.  The pasta plumps up ever so delightfully too, it’s fantastic.

I do have something to share with you though!  The recipe for the easiest, most versatile, delicious pie you will ever make/eat.

Need to throw a dessert together in a pinch but don’t have much time?  This is my go-to pie!  All you need is a graham cracker crust, pudding mix, milk, and cool whip!

The good news:

1)      You can make a pie of just about any flavor following this basic formula (the possibilities are as endless as the flavors of pudding   out there) so it’s easy to adapt it to your tastes!
2)      It takes five minutes to make.  Ten if you need to slice any fruit.
3)      The ingredients are cheap.
4)      You can make it low calorie, low fat, and low sugar (use light cool whip, skim milk, sugar free jell-o, and a reduced fat pie crust to come in right around 200 calories for 1/8 (one slice) of pie!)
5)      Your friends will devour this pie.  It’s cold, creamy, smooth, and delicious.

The bad news:  Well, it’s pudding and cool whip.  This is as semi-homemade as it gets.  The do-it-yourself cook in me weeps.  She’s pretty easily soothed with a piece of this pie though…

—-

These are your basic ingredients, and with them you could make a fantastic butterscotch pie.  I tried something new and made a pumpkin spice caramel pudding pie (so there was also some pumpkin puree and spices involved).

Here’s how easy it was: Using an electric mixer to beat out clumps, combine milk, pumpkin puree,vanilla, spices, and butterscotch pudding mix.

Allow that to stiffen for five minutes, then fold in the softened cool whip.  It doesn’t have to be room temperature, it just has to be not frozen.  This could mean leaving it in the fridge overnight, or just leave it on the counter for like half an hour.

Then just pour into your crust, smooth out the top, and put it in your fridge to set for a few hours…or as long as you can wait.

Mmm, the first piece always comes out sloppy =]

I think this pie tastes like a pumpkin spice caramel, the boyfriend thought it tasted like gingersnap cookies…he liked it though, and usually hates everything pumpkin.  So basically, this pie rocks.

—-

Caramel Pumpkin Spice Pudding pie

¾ cup milk
¾ cup pumpkin puree
1 box butterscotch pudding mix
Most of an 8oz tub of cool whip*
½ tsp vanilla
¼ tsp cinnamon
1/8 tsp ginger
Pinch nutmeg
Pinch cloves

  • Whisk together milk, pumpkin, butterscotch pudding, vanilla, and seasonings, then fold in most of the tub of cool whip (By ‘most’, I mean I usually save some to put on ice cream later or to serve with my pie, or to eat with a spoon…you can use the whole tub, but you really only need about ¾ of the tub).
  • Pour into the graham cracker crust and smooth out evenly
  • Ideally, allow to chill for a few hours before serving.

—-

I have made several variations of this pie, and all have been tasty…in fact the reason it’s taken me so long to post this (I think I promised it a week ago) was because I was planning a peanut butter white chocolate variety…and then ate all of my leftover cool whip.  But here are some others that have turned out well (make sure your cool whip is softened…i.e., not straight out of the freezer):

1) Strawberry pie
½ lb. carton of strawberries
1 graham cracker crust (chocolate is the best)
1 box vanilla, white chocolate, or even chocolate pudding mix
1 ½ cup milk
1 8 oz tub of cool whip
Nutella (optional)

First combine your vanilla/white chocolate pudding mix with milk and let sit 5 minutes to thicken.  Meanwhile, slice your strawberries and coat the bottom of the crust with a layer of nutella if you’ve got it (put some in a bowl and warm it slightly in the microwave to make this easier).  Next, fold cool whip into the pudding mix and pour into the pie crust.  Finally, top with sliced stawberries, and drizzle some warmed nutella on top (if you’ve got it).

2)Banoffee:
1-2 sliced bananas
1 graham cracker crust
1 box butterscotch pudding
1 ¾ cup milk
1 cup whipping cream
1 tsp vanilla extract

Combine butterscotch pudding with 1 ¾ cup milk, let sit 5 minutes to thicken.  Meanwhile, line your graham cracker crust with sliced bananas.  Pour butterscotch pudding mixture into crust over bananas and top with more sliced bananas

Whip up your heavy cream and vanilla extract to form stiff peaks, then spread it onto your pie (leave it unsweetened because the butterscotch is so sweet)

3) Banana pie
1-2 sliced bananas
1 graham cracker or vanilla wafer crust
1 box banana pudding
1 ½ cup milk
1 8 oz tub of cool whip

Combine banana pudding with milk and let sit for 5 minutes to thicken.  Meanwhile, lay out some bananas in the bottom of your crust.  Once the pudding has thickened, stir in your cool whip and pour half into the crust over the bananas.  Lay out another layer of bananas and cover with the rest of the pudding/cool whip mixture.  If you have more bananas, lay those on top.  Serve with whipped cream!  (if you have vanilla wafers, you could layer those into the filling too).

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2 Responses to “The Easiest Pie You Will Ever Enjoy (as promised!)”

  1. rosewithoutthorns October 10, 2012 at 3:42 pm #

    This looks really easy to make and lip-smackingly delicious!

    thanks for sharing this recipe!!

    cheers,
    Felicia
    http://dishbydish.net

  2. Smokey October 13, 2012 at 5:49 pm #

    I’m gonna try out the Caramel Pumpkin Spice Pudding pie, but I’m looking forward to the peanut butter white chocolate one so I hope you post that one when you get time 🙂

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