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Ingredients
- 2 box jello pudding mix
- 2 Tbsp. cornstarch
- 1 quart lowfat milk
- 1 x 10 inch baked pie shell
- Â Â whipped cream
Directions
- Prepare 10-inch pie shell with your favorite recipe. In 2-qt saucepan add in pudding mix, cornstarch, and lowfat milk. Cook over medium heat, stirring constantly for about 7 min or possibly till boiling. Don't overcook. Cold to room temperature, then chill till ready to use. After cooling, stir pudding and pour into pie shell. Top with whipped cream.
- FOR CHOCOLATE PIE: Follow basic recipe using vanilla pudding mix, but add in two 1-oz squares of Baker's Semi-sweet Chocolate before cooking pudding. As it cooks, the chocolate melts and makes a richer chocolate pudding.
- FOR BANANA PIE: Follow same basic recipe using vanilla pudding mix.
- Cook and cold. Line bottom of pie shell with sliced bananas before pouring pudding into it.
- FOR COCONUT PIE: Follow same basic recipe using vanilla pudding mix.
- Cook and cold. Add in 1 c. Baker's Shredded Coconut to pudding, stir well, then pour into pie shell. Top with whipped cream and sprinkle with additional coconut.
- FOR BUTTERSCOTCH PIE: Follow same basic recipe using butterscotch pudding mix.
- Yields: 1 pie, each recipe.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 992g | |
| Calories 471 | |
| Calories from Fat 83 | 18% |
| Total Fat 9.48g | 12% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 431mg | 18% |
| Potassium 1464mg | 42% |
| Total Carbs 63.31g | 17% |
| Dietary Fiber 0.1g | 0% |
| Sugars 50.75g | 34% |
| Protein 32.93g | 53% |
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