Altogether, I made four of these pies. The pie shown in the picture was the fourth pie and I made it for Christmas dinner at my daughter's house.
After making four pies, I arrived at two conclusions about this recipe.
- Four hours is an insufficient amount of time for chilling this pie. Overnight, or twenty-four hours is BEST!
- The filling is VERY stiff when you use 2 cups of milk with 2 packs of Jello brand pudding. I used my electric mixer on low to blend the cold milk and pudding mix. Did I mention the mixture is very stiff? On the fourth pie, I changed the amount of milk to 2 1/2 cups and had equally good results.
- Two crusts were crumbly, but would press together
- One crust was very crumbly and barely holding together
- One crust was perfect
|Very crumbly crust that would barely hold together.|
|Perfect cookie crust.|
The last change I made was using my favorite nondairy topping, Extra Creamy Cool Whip.
To see the original recipe, click on the link below.