Black Bottom Pudding Pie

One of my favorite food bloggers is Jenna from Eat, Live, Run. I like her style and find her cooking experiences interesting. Over the past year or so her cooking style has changed (or at least what has been blogged) and she has started to include even more "vintage" dessert recipes.  Last week I was looking for a dessert recipe to make for dinner with our friends Emily and Kyle. I came across this recipe on Jenna's blog and thought it looked delicious.  The only down fall of the recipe is that it takes sometime to make because it needs freezer time.

This pie turned out delicious (and worth the additional time)! We (Emily, Kyle, Ron and I) thought it tasted like a chocolate eclair! Even thought it is totally sinful this dessert is so yummy.... 

Today is the Chili Cook Off at Josten Park in Bellevue.... I can't wait to try some delicious chili!


for the crust:
4 sheets graham crackers, smashed
2 Tbl butter, melted
1 Tbl powdered sugar

for the ganache layer:
8 oz semisweet chocolate chips
1/2 pint cream

for the filling:
2 small boxes instant vanilla pudding
2 pints cream (heavy whipping cream!)
cocoa to finish


Mix together the graham crackers crumbs, powdered sugar and melted butter with your fingers and press into a glass pie plate (or 9-inch casserole pan).  Freeze two hours or overnight until hard.

Next, make the ganache. Place chocolate chips in a bowl and bring the cream to a simmer on the stove (watch it so it doesn’t scorch!). Pour cream over chocolate and mix well until smooth. Pour onto frozen crust and place back in the freezer for two more hours.

To make the filling, beat together the cream and instant pudding on high until stiff peaks form. Smooth onto chocolate layer of pie. Freeze until hard (about an hour).

Right before serving, dust with cocoa powder.

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