QUING Parties at the Palace with PUDDING PIE

I first tasted this vanilla pudding years ago when it was acting as the frontman in my Best Bud's Banana Pudding Pie. Rumor has it she had to marry her southern husband to get her hands on this secret family recipe (I may - or may not - have started that rumor, but it's most likely true, because this vanilla pudding should be a secret family recipe!)

Within moments of tasting that pie, I was begging for the recipe (the begging part is not a rumor.)  I then added a few ingredients to the vanilla pudding recipe to create a chocolate pudding that's worthy of sharing pie space with vanilla. After years of making more than acceptable Pudding Pies with boxed pudding mixes, I was amazed to discover that the pie was a gazillion times better when I spent that extra twenty minutes making Mei Mei's scrumptious pudding  recipe. It is the most requested dessert for family birthdays, dinner parties, and simple celebrations.  

Make. The. Pie. You will be worshiped by those who score a slice.

Or, for a simple, delightful treat, make and serve one of the puddings with a dollop of whipped cream.  Gustare!
   

 VANILLA PUDDING
(from  Mei Mei's Banana Pudding Pie)

Ingredients:

3/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, slightly beaten in a small glass bowl

2 tablespoons butter, softened

1 teaspoon vanilla

Directions:

Combine sugar, cornstarch, and salt in a medium sized saucepan.  Gradually whisk in milk.  Cook over medium heat, stirring constantly until bubbly. Continue to cook for an additional two minutes. Remove from heat. Spoon a small amount of hot mixture (about 1/8 cup) into yolks and stir.  Immediately return egg mixture to hot mixture, stirring or whisking to combine. Cook over medium heat for two more minutes, stirring constantly.  Remove from heat. Add butter and vanilla, stirring to until butter melts.  Pour into glass bowl, and press wax paper over hot mixture. Refrigerate until cold (3-4 hours.)

CHOCOLATE PUDDING 

NOTE:  This recipe is the vanilla pudding recipe above, with the addition of chocolate chips and kahlua. If you are making the pudding pie, you can make the puddings separately, or save a few minutes by doubling the recipe for the vanilla pudding, and pouring it evenly into two glass bowls, instead of one. Add the chocolate chips and Kahlua (measurements below) to the second bowl, and stir till smooth once all ingredients have melted.  Press with wax paper and refrigerate till cold.)

Ingredients:

3/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, slightly beaten in a small glass bowl

2 tablespoons butter, softened

1 teaspoon vanilla

1/2 cup of chocolate chips (I use 1/4 cup bittersweet, and 1/4 cup semi-sweet chips)

2 teaspoons of  Kahlua (optional, but delicious!)

Directions:

Combine sugar, cornstarch, and salt in a medium sized saucepan.  Gradually whisk in milk.  Cook over medium heat, stirring constantly until bubbly. Continue to cook for an additional two minutes. Remove from heat. Stir small amount of hot mixture into yolks. Immediately return egg mixture to hot mixture, stirring to combine. Cook over medium heat for two more minutes, stirring constantly.  Remove from heat. Add butter, vanilla, chocolate chips and Kahlua (optional.) Stir to combine until melted.  Pour into glass bowl, and press wax paper over hot mixture. Refrigerate until cold (3-4 hours.)

 

Graham Cracker Crust

Ingredients:

1 1/2 cups graham cracker crumbs (10 crackers)

1/4 cup sugar

5 tablespoons unsalted butter, melted.

Directions:

Preheat the oven to 350 degrees.  Using a fork, combine the graham cracker crumbs, sugar, and butter in a bowl.  Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Cool completely.

TO ASSEMBLE PIE:  When puddings are cold and firm, remove wax paper and discard. Stir till smooth, and spoon over graham cracker crust, one pudding at a time. Top with whipped cream, if desired.