Chocolate Amaretto Pudding Pie

1. 1

   In a mixing bowl combine granulated sugar, cocoa and cornstarch (sifting cocoa and cornstarch to remove any clumps) set aside.

2. 2

   In a large saucepan combine the milk and amaretto.Cook over medium heat until hot but not boiling.

3. 3

   Whisk the cocoa mixture into the saucepan constantly whisking.

4. 4

   Bring mixture to a boil and cook for one minute.

5. 5

   Remove pudding from heat and add the vanilla.Mix to combine

6. 6

   Pour pudding into the two pie shells.

7. 7

   Cover the pies with plastic wrap (this prevents a film from forming).

8. 8

   Refrigerate pies for at least two hours.

9. 9

   When you refrigerate the pies, place a mixing bowl and whisk in freezer.

10. 10

    I use an electric mixer so I put the beaters into freezer.This is for the next step.

11. 11

    For the whipped topping, a few minutes before serving remove bowl and whisk/beaters from freezer.

12. 12

    Place heavy cream in bowl and whisk/beat adding confectioner sugar one tablespoon at a time finishing with the teaspoon of amaretto and 1/4 teaspoon vanilla.Beat until soft peaks form.

13. 13

    Slice pie add a dollop of cream and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.