Prep 10 mins
Cook 4 hrs
I found a delightful little box in my bottom turnaround. It was labeled recipes. I sifted through and separated all the hand written ones: My mother's patience for baking was thin, but she did make this no-bake pie every year come Thanksgiving.
- 2 1⁄2 cups whipping cream
- 1 3⁄4 cups cold milk
- 1 teaspoon vanilla extract
- 1 (9 inch) pie crusts, cooled (or store bought graham cracker shell)
- 2 (3 1/2 ounce) packages pudding (any flavor)
- Mix whipping cream, milk, vanilla and pudding.
- Spoon into pie shell.
- Chill for four hours.
I ended up using the whipping cream for this, but I think next time I will use whipped cream for a little thicker pie. I used a graham cracker crust and it kinda fell apart, but I think that's cause I froze it previous to use. The flavour was great! The whipping cream gave it a creaminess that isn't in regular made pudding.
What a wonderfully simple delicious pie to make! I used lemon pudding, but can't wait to make this again using chocolate. This is a great recipe to have on hand when you need dessert quickly. I only chilled this for 2 hours and it was perfectly set.