Chocolate Vanilla Pie
Serving Size / Yield
- 2 Cups Milk
- 1 Teaspoon Almond Extract
- 15 Ounces Instant French Vanilla Pudding Mix
- 1 Cup Whipping Cream
- 2 Rolls of Pie Crust
- 2 Cups Chocolate Powder
Beat together milk, almond extract and pudding mix with a mixer for 2 minute.
Once the mix has thickened, use a spatula to fold in whipping cream and refrigerate pie filling.
In 9 inch cake pan, add the crust. Cut off any excess.
Cut long strips of dough into other pie crust rolls.
Pour pie filling inside the crust.
Sprinkle chocolate powder over it.
Start making a lattice top with the pie strips.
Refrigerate for 3 hours or overnight.