This week I saw in my grocer's freezer, they had frozen prepared pie crusts on sale extremely cheap. The reason? I don't think many people buy the 'regular' crusts anymore, as compared to what is called 'deep dish'. I do feel it's important to point out that the 'deep dish' pies you find in the grocery today are really, truly just 'regular' pies - not deep at all! Like most American products, they scale down the size little by little (but not the price) until you are getting almost nothing for your money. The regular pie crusts hold so little filling that any recipe you find to make from scratch is going to make 2 of the store bought pies unless you spring for the supposed "deep dish".
Hope that wasn't too confusing. So! Because the 'regular' pie crusts hold about 1/2 inch of filling before spilling over, LOL, they were on clearance and I bought 2 packages. Good thing I did because this week I wanted to make a quick dessert, but didn't feel like making pie crusts!
I made a strawberry pie and because the other pie crust was ready and waiting, I baked it too. Cooled, filled, placed in the freezer and brought it out for dinner.
Simple Chocolate Pie
1 box sugar free cook style pudding
1 1/2 c milk
1 c heavy whipping cream
1/4 c splenda or sugar
1 t vanilla
1 baked and cooled pie shell (regular small size)
Cook the pudding with 1 1/2 c milk over the stove until it just comes to a rolling boil. Remove from heat. Let cool while you whip the heavy cream with the sugar and vanilla. Pour the chocolate filling into the pie crust. Refrigerate or freeze to cool. Add the whipped cream to the top and decorate with chocolate curls or sprinkles as desired.
*** Yes you can use a box of instant pudding. I personally don't like the chemical taste of instant, that is the only reason I use the cooked version.
