Prep 15 mins
Cook 0 mins
We lived in Des Moines from 1974-76 and discovered Bishop's Cafeteria at Merle Hay Mall. Anytime we had out-of-town guests, they always wanted to dine there. And of course, everybody had to have a slice of Bishop's Chocolate Pie for dessert. This is a copycat recipe that my mother-in-law gave me many, many years ago. I'm making 4 pies today -- one to keep and 3 to send to Ronald McDonald House tomorrow for a supper that my sorority chapter is serving. There are many variations of this receipe, and this is the one from the kitchen of Helen Julis Court, Ottumwa IA.
- 170.09 g package instant chocolate pudding mix
- 314.66 ml cold milk
- 946.36 ml vanilla ice cream, softened
- 4.92 ml vanilla
- 2 graham cracker pie crust, ready-made
- 226.79 g carton Cool Whip
- 118.29 ml milk chocolate chips
- Beat pudding and milk together until it is smooth and begins to thicken.
- Add ice cream and vanilla and mix well.
- Pour evenly divided into pie crusts.
- Add a layer of Cool Whip and sprinkle half the chocolate chips on each pie.
- Refrigerate until serving time or freeze (especially if you plan to take it somewhere). Don't let it set out too long before serving. Cut into 6-8 slices while the filling is still firm.
- VARIATION: Try vanilla pudding with strawberry ice cream; top with Cool Whip, sliced strawberries, and chocolate chips.