This is another recipe that comes right from the “back of the bag.” Further proving my point that some of the best recipes come from the labels on bottles, bags or boxes.
This was a favorite of everyone in the house. It is pretty rich so you just need a small slice and it definitely is worth a little extra effort to make freshly whipped cream and the graham cracker crust. Chocolate chips made for such a great tasting chocolate pudding (which surprised me a bit.) I thought the flavor might be a little lacking but it honestly tasted like we used very good quality baking chocolate.
To add to our love for this pie, it is super easy to make. Great for kids who want to help. Here are some things your kids can do if you want to make this with them.
- Crush the graham crackers for the crust. Just put them in a Ziploc bag and give them a meat mallet or a rolling-pin and tell them to gently crush them. Taylor did this step. She also pressed the crust into the pie pan.
- Older kids can help you stir things on the stove with supervision. This is a good recipe because it cooks over lower heat.
- Measure. There isn’t a lot of measuring for this recipe, but this is something I always let them do. Taylor measured out the sugar for the graham cracker crust. If they are measuring dry ingredients I just have them do it over a paper towel so that any spills aren’t a total loss. They can measure wet ingredients over an extra bowl. Never let them do it over the bowl they will be adding it to because there is a good chance there will be small spills.
- Crack eggs. My girls love to crack eggs and they are actually pretty good at it. Just have them crack into little bowls and then add to your mixture.
- Whipping the cream (with supervision.) You want to make sure kids understand the importance of keeping their hands away from the mixing bowl. I always have them put their extra hand on the very top of the mixer and the “busy” hand on the little doohickie that adjusts the speeds. I ALWAYS watch them when they use my stand mixer. I also let them add the splash of vanilla.
- I always try to break down the tasks into separate parts. I find that if they “own” a part of the process they don’t fight and they feel a sense of accomplishment for completing something. Sometimes I will even have them come in to help me at separate times during the process to avoid too much chaos in the kitchen.
- If you are cooking with the kids just let go of the fact that you are trying to achieve perfection. I am always surprised how well things turn out, but is definitely a bit messier and things don’t always turn out exactly like you would do them.
- I always have them help me clean up….and wash hands before they start. It is all part of the process!
If you have never made freshly whipped cream and you want a quickie recipe here you go…. Buy a small carton of heavy whipping cream. But it in a mixing bowl and whip the heck out of it after adding some powdered sugar and vanilla (to taste.) Depending on your mixer this can take anywhere from maybe 2-5 minutes. Be patient, but it will definitely whip. I have even whipped cream with the manual old-fashioned egg beaters. It took a bit longer and my arms tired out, but it definitely whipped. I like mine very lightly sweetened, but you might like a bit more. Some people say it helps if your bowl and beaters are cold while you do this. Don’t over beat it. Whipped cream is such a wonderful addition to a dessert and its so easy.
If you need a quick and impressive dessert you definitely need to try this one out. You might already have everything in your pantry! Enjoy:-)
Some other back of the box/bag/bottle recipes from Becki’s Whole Life
Source: Slightly adapted from Nestle Toll House
- 2 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup melted butter
- 1 can (12 fl. oz.) Evaporated Milk
- 2 large egg yolks
- 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
- Whipped cream
- For the pie crust, combine crumbs, sugar and butter; press into bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes.
- Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
- Pour into crust; refrigerate 3 hours or until firm (I let mine set overnight but at least give it 3 hours or it will be runny.) Top with whipped cream (ideally fresh) before serving.