Double-Decker Chocolate Tapioca and Rich Chocolate Cream Rich-as-Heck Pie

Double-Decker Chocolate Tapioca and Rich Chocolate Cream Rich-as-Heck Pie

Please note this makes two pies. You can make only the Rich Chocolate Cream Filling and make one killer chocolate cream pie without the tapioca layer, you know, for those who detest tapioca.

Please note: I offer options throughout the recipe. I tend to change desserts to my mood.

Two baked 9" Pie Crusts, cooled (if you make your own pie crusts like I do, try adding a 1/2 cup of ground nuts like walnuts, pecans or almonds to the dough. Yummy and adds a new flavor to the pie.)

Chocolate Tapioca Filling*
(basic recipe, good alone)

1/3 cup Sugar
3 tbsp. Minute Tapioca
2-3/4 cups Milk (at least 2%-fat, but whole milk is superior)
1 Egg, well beaten (or 1/4 cup egg substitute)
1 tsp. Vanilla
2 squares (2 oz) Unsweetened Chocolate (or 6 tbsp. Cocoa + 2 tbsp. Butter)

Mix sugar, tapioca, milk, egg in saucepan; let stand 5 minutes. Add chocolate squares. Stirring constantly, cook on medium heat until mixture comes to a *full* boil. (pudding thickens as it cools). Remove from heat. Stir in vanilla. Cool 20 minutes; stir.

(*You can leave out the chocolate and make regular tapioca and use this for the top layer. A good contrast of tastes.)

Make Rich Chocolate Cream Filling next, while the tapioca cools.

Rich Chocolate Cream Filling
(can be used alone as filling for one pie)

1 package (6 serving size) Vanilla Cook and Serve Pudding and Pie Mix (*NOT** instant!!!)*
3 cups whole Milk (*not* non-fat or 1%)
2 cups (12 oz. pkg.) Semi-sweet Chocolate Chips

In medium saucepan, combine pudding and pie filling mix and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil.

*(or make your favorite homemade vanilla pudding, you need about 3 cups of pudding)

Remove from heat; immediately add chocolate chips to hot mixture, stirring until chips are melted and mixture is smooth. Divide evenly between the two pie crusts. (Or pour into one pie crust if only making a plain chocolate cream pie.)

Dividing the amount evenly, spoon the chocolate tapioca pudding over the chocolate cream pie filling in the two pie crusts. Place plastic wrap directly onto surface; refrigerate several hours or overnight.

You can garnish with whipped cream, if desired. Each pie serves about 8 people. Or one Thriller.

PotWench - Debbi


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