Ribbon Pudding Pie
Total TimePrep: 20 min. + chilling
I made this recipe exactly according to directions, with one exception: the store I shop at did not have sugar-free butterscotch. So I had to use the sugared version. I also didn't serve it until the next day, so it had plenty of time to set up. I don't think 30 minutes would have been long enough. Even the package directions say to give it an hour. All in all it came out very good.
Tried this pie and the flavor is great and easy to do. However it's just the 2 of us so after I cut the first 2 pieces the next day the pudding had started to collapse into the pie plate. The pudding is not watery and not necessarily runny, just not holding shape. I used a hand mixer for the pudding mixing each flavor one at a time, so each layer had some time to set up before the next layer was added and each one seemed fine as far as thickness/firmness before adding to the pie. I did read that one person used parfait cups and making them right before serving, which would also be an option. Did anyone have this problem and find a solution?
We are in the middle of this Covid -19 Shelter in Place, so I had to sue what I had on hand. I did not have any sugar free puddings. I did not have butterscotch, but I did have caramel. I did not have fat-free milk. For some reason, we have whole milk. I did not have a premade crust, so I made one from graham crackers. I used a 9-inch pan but I could not use all of the vanilla pudding or the caramel pudding as they took up too much room. That's okay, I have people in my house who will love to eat that too. Anyway, this pie is so good! I thought it would just be like eating regular pudding, but no, it's its own little pie. It's wonderful!!!
Great pie. This is how I made it successful for us. I let the layers set up for 5 minutes or so before I added the next one. If you're having problems with the setting up of this pie, you might try that. It worked for me.
I've made this pie using regular pudding mix and I swap out the fat free milk for half and half. No my version isn't low cal. For those who mentioned their pie was a bit runny or soupy, you need fat content in the milk to get a firmer pie. 4% will give you nice firm pie. I use half and half because we like desserts very rich and the half and half makes the pudding all that much richer.
I made this pie for a luncheon with friends. It was a big hit - everyone loved it! Quick & easy to make, but let it set up for a few hours.
Second time making this for my husband. His new favorite pie! I put the pudding & milk in bowls with lids & just shake the bowls for a bit & set in fridge for 3 min. to set, then assemble the pie. Quick & easy for me. Thanks for this great recipe!!
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Takes longer than recipe stated to firm up. The chocolate overwhelmed the rest of the flavors.