I am trying to find a recipe for our Easter dinner that contains specific
ingredients, because my silly mother comes up with a new "food theme" for
every single occasion...I would like to use the following ingredients:
Chocolate pudding (not instant)
Pie Crust (single crust)
For using those three ingredients you might try the "shell" portion of
a recipe I made from a Southern Cooking magazine recently, and just
bake the shells to fill with the prepared pudding only at serving time.
What I did make went over very well and were called Lemon Chess
Tassies. The shell dough makes exactly 4 dozen, which was two
mini-muffin pans for me.
1 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2-1/2 cups all-purpose flour
Beat butter and cream cheese with an electric mixer until creamy.
Beating at low speed, gradually add all of the flour. Shape mixture
into 48 balls; cover and chill 1 hour. (I quartered the dough, made
four long rolls of it, then cut each roll into a dozen even bits to
roll into balls and refrigerate with waxed paper between each one dozen
Place one dough ball into each lightly greased cup of mini-muffin tins,
shaping each into an even thickness shell that goes all the way up the
Bake at 350F degrees for up to 25 minutes or until light-medium
browned. Cool in mini-pan; gently slide each shell up (using a
toothpick?) to be able to place each onto a wire rack to completely
cool before storing in a closed container until serving time. Spoon
your pudding into each shell at serving time.
This shell crust comes out so flakey and is quite yummy. I don't know,
but I would think the pudding may cause the shell to become too moist
if these were filled to then refrigerate, else I'd certainly rather
complete them hours ahead of serving time.