Double Chocolate Pudding Pie2017-11-22
1 (250 gms.) pack White King Fudge Brownie & Crinkle Mix
1 pc. Egg
½ cup Butterfresh margarine, melted
1 tbsp. Unflavored gelatin
1/3 cup boiling water
2/3 cup sugar
1/3 cup unsweetened cocoa powder
½ cup White King All Purpose Flour
1/8 tsp. Salt
3 cups Selecta Fortified Milk
2 oz. Bittersweet chocolate, chopped
2 tsps. Vanilla extract
½ cup heavy cream, chilled
1 tbsp. Icing sugar
1. Preheat oven to 350ºF. Prepare White King Fudge Brownie & Crinkle Mix as directed. Roll out brownie between wax paper to form a circle 1” -larger than your pie plate. Transfer to an 8”-pie plate and bake for 20 minutes. Top make the filling: Put the gelatin in a small bowl, add the boiling water and stir until dissolved; set aside. In a medium saucepan, mix sugar, cocoa, flour and salt. Gradually add half of the milk, whisking until the mixture is smooth. Whisk in the rest of the milk and turn the heat on to medium and whisk constantly until mixture thickens and comes to a boil.
2. Remove from the heat and add the chocolate and stir until it is melted. Stir in the vanilla and gelatin. Pour the mixture into the pie crust and let it set in the refrigerator. Whip the cream and add the icing sugar gradually. Continue whisking until soft peaks.
3. Pipe on top of the chocolate pudding. Serve.