Jello Cook & Serve Chocolate Pie Recipe
Description
Nothing beats a classic chocolate pie for a special occasion. This Jello cook & serve chocolate pie recipe is a great way to make a delicious dessert. The combination of a creamy chocolate filling and a crunchy graham cracker crust is sure to be a hit with your family and friends. It's an easy-to-make dessert that requires little effort and is sure to please everyone who gets a taste. Plus, it's perfect for any time of year, whether you're in the mood for something cool and refreshing or a warm and comforting indulgence.
This Jello cook & serve chocolate pie recipe is a great way to make a dessert that looks beautiful and tastes delicious. The chocolate filling is made with a combination of cooked pudding, Jello and evaporated milk. The graham cracker crust provides a crunchy contrast to the creamy filling. This pie is topped with a fluffy meringue that adds an extra layer of sweetness. It's a classic recipe that will make your family and friends happy.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
3 tablespoons melted butter
1/4 cup sugar
For the filling:
3 egg yolks
3/4 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 cups evaporated milk
2 tablespoons butter
1 (3.4-ounce) package Jello instant pudding mix
1 teaspoon vanilla
For the meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 teaspoon vanilla
Instructions
1. Preheat oven to 375°F. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into a 9-inch pie plate. Bake for 10 minutes. Set aside to cool.
2. In a medium saucepan, whisk together egg yolks, sugar, salt and cornstarch. Gradually whisk in evaporated milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in butter and Jello pudding mix. Stir in vanilla. Pour into crust.
3. In a medium bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Spread over pie.
4. Bake at 375°F for 15 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 4 hours before serving.
Equipment
You will need a medium bowl, a 9-inch pie plate, a medium saucepan, a hand mixer or stand mixer, and a wire rack.
Notes
This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. If desired, you can also freeze the pie for up to 3 months. To freeze, wrap tightly in plastic wrap and store in the freezer. To thaw, place in the refrigerator for 8 hours or overnight.
Nutrition
This pie contains approximately 280 calories per slice. It is high in carbohydrates and fat, so it should be eaten in moderation. If you are looking for a lighter version, you can use low-fat evaporated milk, reduced-fat graham cracker crumbs and reduced-fat butter. This will reduce the fat and calorie content of the pie.
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