Food for the Family

Ladies, if you are on a diet or otherwise do not want to be tempted by one of the most delicious desserts ever to cross your plate, do not read any further! Terri Pendergraft has submitted her recipe for Double Chocolate Cream Pie and I know from personal experience that this pie is INCREDIBLE! But it's not my recipe, after all, so I'm going to let Terri give you all the details:

"It always amazes me how much people rave about this pie. You'd think I had spent hours on it, but it is actually very quick and easy to make, especially if you use the store-bought dough that you just unroll into the pie plate and bake. Well, you do have to follow the directions to pierce the dough several times with a fork! The ingredients added to the pudding mix make this pie creamy and chocolaty.

This recipe is also in the 40th Anniversary Edition of the Woodland West Cookbook. If you do not have a copy and would like to purchase one, please contact Tracy Spear."

Okay ladies, this is your final warning . . . I cannot be held responsible for the guilt you feel after devouring this pie in one sitting! But oh, it'll be SO worth it!

DOUBLE CHOCOLATE CREAM PIE

1 pkg (6 serving size) Jell-O Chocolate Pudding and Pie Filling Mix
(Cook & Serve – NOT instant)
3 cups milk
1/3 cup semi-sweet chocolate chips
2 tbsp butter or margarine
1 baked 9 inch pie shell, cooled
4 oz Cool Whip
Chocolate bar

Combine first 4 ingredients in saucepan. Cook and stir over medium heat until mixture comes to a rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours. Top with Cool Whip and chocolate curls (use vegetable peeler to make curls).

Note: Plastic wrap may be placed on surface of pie filling before chilling.

Thank you, Terri--now let's all hit the gym!