Friday, February 1, 2013

Pudding Pie love

My initial intent with this blog was to go back, and in some sort of chronological order, write about recipes past (and post 9/14).  But, today at least, that's out the window.

Remember my reference to $100 pudding?  Yes, I may be the owner of the world's most expensive Jell-O Cook and Serve pudding, and I probably have enough to last until my daughter leaves for college.  Not long after we arrived in Tunis, and I started learning of the wonders of Amazon (more on that in another post, but Amazon is our savior), I thought about making my friend Andrea's famous Pudding Pie.  It's delicious, easy, old-school, and renders my son quiet for longer than anything else I know.  But, it requires pudding, and although I'm normally a proponent of making everything from scratch, doing so would remove the "easy" part.  So, I went to Amazon and ordered a case each of butterscotch and chocolate Cook and Serve pudding, and hit "Order Now", and then happily went about my business, dreaming of future pudding pies.  That was all fine and good, until the next day when my husband asked why I shipped two boxes of pudding mix, plus some other various items, to our former address in California.

But, I was in luck!  Because some very good friends moved into the house we had rented in California...yay!  So, she lovingly took those Amazon purchases and headed down to the post office and sent them on to Tunisia, and then sent me the bill.  I think it was $135.  Pudding is heavy.  Two cases of pudding is very heavy.  That was the most expensive free shipping I've ever received.

However, I can now make Pudding Pie with abandon, although I haven't for some reason (might have something to do with no kids around), but that pudding will darn-sure move with us to our next post.  I note with glee that the box lists a "best before" date, not an "expiration" date.

Without much further ado, here is the immensely complicated and intricate recipe for
Andrea's Pudding Pie:

Please note:  the originator of this recipe (who I think got it from her mother) contends that the best pudding to use is My-T-Fine pudding, only found in the northeastern corners of the US.  I've mostly lived at more southern latitudes without My-T-Fine distribution channels, so Jell-O brand works quite well.  Maybe one day I'll even try this from scratch!

-1 box Butterscotch Cook and Serve Pudding  (really, do everyone a favor and don't try this with instant.  It's 5 minutes of your life that you'll greatly appreciate later)
-1 box Chocolate Cook and Serve Pudding (ditto on note above).
-Milk (for the pudding mix, obviously)
-Graham crackers (or, if you life in Tunisia, 4-cereals Saidana cookies)
-Whipped Cream, very lightly sweetened (the real stuff, no Cool Whip allowed in this blog).

Yup, that's the entirety of the recipe list.  Now, for putting it together:
Use an 8x8" square dish (this recipe easily doubles by the way) and put a layer of graham crackers at the bottom.

Cook the puddings, separately of course.   Once the chocolate is done, pour it over the graham crackers.  Put another layer of graham crackers on top of the chocolate (and try not to burn yourself like I have often done), and then pour the butterscotch on top of that.  Let it cool on the counter, then cover and put in the fridge.  It's best to put it in the night before, as it needs a good 1/2 day at least to set up.

Hang in there, you're nearly done.

When you're about ready to serve, or head out to your party, whip the cream, but don't over-sweeten as the pudding is already sweet.  Spread over the pudding, and crumble more graham crackers on top for some crunch.  For a final flair, dust some cocoa powder on top.

You won't have to worry about leftovers.

Another note about the originator of this recipe:  She is an amazing chef and currently works alongside her husband as personal chefs to bazillionaires.  I love ALL her food, but this might just be my favorite recipe of hers!  And now you can say you're making fancy chef recipes!

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