Tomorrow’s Pi Day!
You know, an excuse to eat pi(e).
(Fun fact: I love these nerdy holidays. I once made the most epic Britney Spears themed Mole Day poster and was devastated on the last day of 10th grade when I went to retrieve the poster to hang on my bedroom wall and my chemistry teacher was all, “Yeahhhh… no, I’m gonna keep that one.”)
Anyway, you guys know I hate making pie. Every Thanksgiving we talk about how I am most definitely not making any pie and then two days later, I begrudgingly make a pie. And complain about it the entire time.
But for Pi Day, I teamed up with Crisco and they sent me some of their Crisco Baking Sticks and their Classic Pie Crust recipe – guys, I made pie and didn’t complain about it at all! I love a pie crust made with shortening anyway but this recipe and Crisco Baking Sticks made pie-making so easy!
I decided to make a Chocolate Pudding Pie because it’s been AGES since I’ve had one and who doesn’t love pudding pie?! Super easy to make – the hardest part is waiting for it to chill!
Be sure to like the Crisco Facebook page for a special Pi Day coupon for the Crisco Baking Sticks so you can celebrate Pi Day, too! Also, use my Rafflecopter widget below to enter to win a Crisco Pi(e) Day baking kit giveaway package worth $75! There will be 3 winners – yay!
Make sure you follow me around the internet!
- 1 1/3 cups Pillsbury BEST™ All Purpose Flour
- 1/2 teaspoon salt
- 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
- OR 1/2 cup Crisco® All-Vegetable Shortening
- 3 to 6 tablespoons ice cold water
- 3 egg yolks
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 3 cups whole milk
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 cup whipped cream
Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Shape dough into a ball for single pie crust and flatten into 1/2-inch thick round disk(s). Chill for 30 minutes.
Roll dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface. Transfer dough to pie plate.
Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425F, 10 to 12 minutes or until edges and bottom are golden brown. Cool completely before filling.
In a small pot, whisk together egg yolks and sugar until light in color. Whisk in corn starch, cocoa powder, and salt until combined. Whisk in whole milk. Put the pot over medium heat and bring to a boil. Let boil, stirring constantly, until it's thickened slightly. Remove from heat and stir in butter and vanilla. Cool for about 10 minutes before pouring into your pie shell. Chill completely before spreading whipped cream on top. Store in fridge until ready to serve.