Pie Number 18 - Pudding Cheese Pie

The Year of Pie 

Pie #18 - Pudding Cheese Pie

    I can't believe I'm so ahead in my year of pie baking. I'd planned two pies a month and I've already done Pie #18 and it's not even the middle of September.  With only six pies left, I am curious to see what I end up making and which ones I end up liking. I know I've had some favorites already and I've enjoyed giving out samples to friends and coworkers. I know a guy with a popular podcast, sneakygman and I was able to get a sample of this pie to him.  Sneakygman is in his words a Die Hard GIANTS fan. If you are a NY Giants fan, then give him a follow on TikTok or Instagram.  

    This recipe is from The Proof of The Pudding, a General Foods Corporation cookbook printed in 1965. The Jell-O brand pudding product was under General Foods Corporation at the time and all of the recipes use Jell-O pudding. I  love the picture and color on the cover of this book; I also like the other pictures and font used inside. 

    I really enjoyed this pie. It was tasty and easy to make.  Comments in italics. Try it and let me know what you think.

Ingredients:

8oz cream cheese, softened

2 cups cold milk

1 package (3 3/4oz) Jell-O pudding (The original recipe suggests Coconut Cream, Vanilla or Pineapple Cream instant pudding; I used Vanilla)

1 baked or unbaked 9-inch crumb crust (below)

Whipped Cream for topping

Slivered toasted almonds (optional)

Crushed graham cracker crumbs for decoration

Directions:

Beat softened cream cheese for thirty seconds with a hand mixer. Slowly add 1/2 cup of milk and continue blending until smooth. Slowly add pudding mix and remaining milk. Blend on low for about one minute (until just blended). Pour into crust and chill until set (at least one hour). Serve with a dollop of whipped cream and sprinkle of toasted almonds or graham cracker crumbs. 

Crust:

1 1/4 cup fine graham cracker crumbs (the original recipe suggests graham crackers, vanilla wafers,                 zwieback, chocolate wafers, gingersnaps or shortbread cookies)

1/4 cup sugar (I used 3 tablespoons)

1/4 cup butter or margarine, softened (I melted mine)

Crust Directions:

Combine crumbs with sugar. Stir in softened/melted butter and mix thoroughly. Press firmly into the bottom of and up the sides of a 9-inch pie pan. For a baked crust, bake at 375 degrees for eight minutes and then cool before filling.  For an unbaked crust, chill for 1 hour and fill. 

Pudding Cheese Pie w/Whipped Cream and
Chocolate Graham Cracker Topping