Yummy Vanilla Pie with Strawberries

Total Time
4hrs 55mins
Prep 4 hrs 30 mins
Cook 25 mins

I found this recipe in the cooking section of my newspaper and couldn't wait to try it! Its quite easy to make and very, yummy (I just had a piece). Prep time includes the 4+ hours chilling time.

Ingredients Nutrition

  • 1 pie crust, for a 9 inch pie your favorite recipe or a prepared/frozen crust
  • 1 23 cups whole milk
  • 1 teaspoon unflavored gelatin
  • 1 (3 ounce) package vanilla pudding mix (the "cooking kind", NOT instant)
  • 34 cup vanilla chip
  • 1 cup whipping cream (heavy cream)
  • 1 quart fresh strawberries (stems removed)
  • 3 tablespoons vanilla chips
  • 2 teaspoons cooking oil (NOT olive oil)
  • Chocolate Variation

  • 1 (3 ounce) package chocolate pudding mix
  • 34 cup milk chocolate or 34 cup semi-sweet chocolate chips
  • 3 tablespoons milk chocolate or 3 tablespoons semi-sweet chocolate chips

Directions

  1. Bake pie crust according to your recipe or package directions for a one-crust pie until lightly browned, remove from oven and set aside to cool.
  2. In a medium saucepan, combine milk and gelatin, let mixture stand for 5 minutes.
  3. Stir package of pudding mix into milk/gelatin mixture.
  4. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  5. Remove pan from heat, and let mixture cool for 5 minutes.
  6. Add 3/4 cup chips to the mixture, stirring until chips are melted.
  7. Cover surface of pudding mixture with plastic wrap and refrigerate it for 1 hour.
  8. After pudding has chilled; in a small bowl, beat whipping cream until stiff peaks form.
  9. Fold whipped cream into pudding mixture.
  10. Spoon pudding mixture into baked, cooled pie shell, spread the top evenly.
  11. Place strawberries on top of pie, pointed end up (stem end in surface of pudding).
  12. In a small saucepan, combine 3 Tablespoons of chips and the oil.
  13. Heat over low heat, stirring until chips are melted.
  14. Drizzle melted chips over strawberries.
  15. Refrigerate pie at least 3 hours before serving.

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