Suzie The Foodie

Food Writer, Photographer and Product Reviewer

Follow Suzie the Foodie

Facebooktwitterpinterestinstagramby feather
  • Home
  • Contact
  • Recipes
  • Product Reviews
  • Older Posts
  • Instant Pot
You are here: Home / baking / My Budget Version of Cooking Light’s Rich Chocolate Pudding Pie

My Budget Version of Cooking Light’s Rich Chocolate Pudding Pie

June 28, 2011 by Suzie the Foodie 6 Comments

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

I was so surprised to see that Cooking Light Magazine’s Rich Chocolate Pudding Pie was one of the only non-frozen treats in the June issue but considering the rest of the world is supposedly quite hot, it makes sense. We are finally going to get a warm day here on the east coast, I can hardly believe it. Last week when I made this we were still getting frost warnings!

So what do you do when you are on a tight budget, the cupboards are almost empty and you really do not want to spend money on additional ingredients? You improvise. At least I do. Sometimes I am successful. Sometimes not.

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

For the original recipe, go here. To make the crust I got out the last of my Oreo crumbs for baking and added 3 oz of melted chocolate chips and 1 tbsp of canola oil. You were supposed to use bittersweet chocolate but I did not have very much left.

You stir together and put on the bottom of a pie plate.

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

I did not have quite enough to cover the bottom and it kept sticking to my hands so I used icing sugar on them and did my best to spread around the pie plate. I froze this weird-looking crust for 15 minutes as I made the filling.

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

I combined 3/4 cup sugar, 1/4 cup cornstarch, 1/4 cup cocoa, 1/4 tsp salt, 2 egg yolks and half of 1 3/4 cup of skim milk with a little bit of that soy coffee creamer to make it more like the consistency of 1% milk, which is what the recipe calls for. You are supposed to stir until smooth and then add the remaining milk. Which I totally forgot to do. My life is a mess lately and I have been screwing up everything!

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

After the pudding comes together I had to add 4 oz of finely chopped bittersweet chocolate but I did not have enough. I weighed out what chocolate I did have left. This proved to be a big mistake.

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

I cooked the pudding mixture over medium heat until it got all thick and bubbly and then realized, hey, there is not enough milk in there! I quickly added the rest of the milk. It took a while to get nice and thick the way it is supposed to but it did, thank goodness!

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

I added the 4 oz of chocolate, stirring together to help the chocolate melt.

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

You are supposed to add 1 tbsp of white rum which I did but it was very strong. Next time I will add Baileys or Frangelico which are more winter flavours but seriously, the rum was so strong!

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

Chocolate chips are designed to withstand heat and you could see them throughout the pie at first but thankfully they eventually mostly melted and created a rich and thick chocolate pie filling.

My Budget Version of Cooking Light's Rich Chocolate Pudding Pie

This version of the recipe was unbelievably sweet! And the cookie crumb crust was a bit stale. The rum flavour overpowered everything.

No, this is not a recipe review. I butchered this recipe to help create a summer treat for the week that was not filled with saturated fat that also prevented me from making a special trip to the grocery store. The longer I stay away, the more money I save.

It is lighter than most desserts but 5.9 g of saturated fat per serving is still pretty high. If you do attempt to make this no-bake pie, make sure to use bittersweet chocolate. It was quite clear to both me and Reg this was a great dessert and would have been so much better if we did not end up with a  huge sugar rush. This dessert hurt his teeth it was so sweet! I did not know that was possible. Also, if you do not like rum, make sure to use a liquor you do like. It will be very prevalent in each bite. Or skip the alcohol altogether and add an extract you love like orange or raspberry.

Still, I enjoyed it. A nice treat that did not cost me an additional dime to make which right now, helps a lot. They always say that when you bake you have to follow all the rules and it just isn’t true. I play with recipes all the time and yes, it is a risk but following the “rules” all the time gets kind of dull. Make it your own.

Print Friendly, PDF & Email
Share

Filed Under: baking, chocolate, pie

Comments

  1. AvaDJ says

    June 28, 2011 at 1:12 pm

    It looks so rich and chocolatey, sounds like a perfect summery dessert. I like no-bake this time of year. It’s good to tinker a bit and use what you have on hand, makes it more of a foodie adventure.

    What do you do with your egg whites when a recipe calls for yolks only? Do you save them for another recipe or freeze them?

    Reply
  2. Debra She Who Seeks says

    June 28, 2011 at 1:22 pm

    I guess Prince William’s chocolate biscuit cake blew most of your chocolate stash, eh?

    Reply
  3. Suzie Ridler says

    June 28, 2011 at 1:37 pm

    No bake it a bit of a relief, even when it isn’t warm. I used the egg whites in an omelette I made for dinner but could easily be used for meringues! If the weather is right.

    Debra, um, yes, that cake was a pig when it came to chocolate!!! Totally worth it though, LOL.

    Reply
  4. Sarah says

    June 28, 2011 at 3:52 pm

    this looks amazing, a chocolate dream!

    Reply
  5. Emily Malloy says

    June 28, 2011 at 4:00 pm

    Yum yum yum!

    Reply
  6. Shannon Riley says

    June 30, 2011 at 7:11 am

    YUM! 😀

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Sweet! First 2022 Holiday President's Choice Insider's Report product review is up! Olives and cheese? Yes please!

Search Suzie the Foodie

I Am Alive!

I Am Alive!

It has been over a decade and my time as Suzie The Foodie is over! Thanks for all the love and support and remember, do not NOT feed the trolls. ~ Suzie The Foodie

Save $25 On A Magical Butter Kit!

Save $25 On A Magical Butter Kit!

Not only can you save $25 on a Magical Butter Kit with this coupon you help support me and my site when you purchase one!

Want a big discount on your purchase? Use the coupon code "SUZIE” when you check out!

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Super fast and delicious soup made in the Instant Pot and saved my bacon!

My WordPress Guru

Special thanks to my WordPress Guru and long-time friend Mike D. Without your help, this website would not have been possible.

Copyright © 2023 · Metro Pro Theme on Genesis Framework · WordPress · Log in