Mama’s Homemade Chocolate Puddin’ Pie
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate pudding pie, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am not sure when my obsession with cream pies started. I grew up eating a lot of pies, but most of them were fruit pies.
At my grandparents’ house, Grandma never made any other type of pie other than fruit pies. She used the fruits you can find in the back garden as well as the fruits coming from the neighbors. Her fruit pies always tasted sweet and fresh- an advantage if you have your own fruit yard just like my grandparents. Mom, on the other hand, didn’t have that advantage. We only had a few vegetables growing on the back. She has to find the fruits in the market for that matter.
It’s Mom who first introduced cream pies to me, I guess. I can remember her making us a peanut butter cream pie, which my brother and I devoured our pieces without blinking. It’s something not new, but it’s a classic pie that everyone would fall in love with.
Since then I couldn’t get enough of cream pies. The texture is akin to ice cream in the mouth- who wouldn’t love that? That’s why I always requested for creampies when I was a kid.
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Quick Tip: The secret ingredient in the whipped cream is the little bit of softened cream cheese. You won’t taste it, but it helps the whipped cream keep its shape after it’s piped onto the pie.