Chocolate Angel Pie recipe (1985) - Click Americana (2024)

Ingredients

• 1-1/3 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup Crisco
• 3 tablespoons water
• 1 package (4 serving size) instant chocolate pudding mix
• 1 tablespoons cocoa
• 1 cup milk
• 8 ounces frozen non-dairy whipped topping, thawed

Instructions

1. Preheat oven to 425 (F).
2. Combine flour and salt in a mixing bowl.
3. Cut in Crisco with a pastry blender or 2 knives until the mixture is uniform (mixture should be fairly coarse).
4. Sprinkle with water, 1 tablespoon at a time; toss lightly with a fork.
5. When all the water has been added, work dough into a firm ball.
6. Press into a flat circle about 1/4-inch thick and about 1-1/2-inches larger than an inverted 9-inch pie plate.
7. Gently ease dough into a pie plate, taking care not to stretch the dough.
8. Trim 1/2-inch beyond the edge of the plate.
9. Fold under to make double thickness around the rim.
10. Flute edge of pastry as desired.
11. Prick the bottom and sides of the pie shell with a fork. Bake at 425 (F) for 10 to 15 minutes.
12. Cool - begin to prepare the pie filling.
13. Combine pudding mix and cocoa in a medium bowl and blend well.
14. Add milk.
15. Beat with a rotary blender or at the lowest speed of an electric mixer for one minute.
16. Fold in the thawed topping.
17. Spoon filling into the baked pie crust.
18. Freeze for at least 4 hours.
19. Garnish with additional whipped topping and/or chocolate shavings, if desired.
20. Store leftover pie in freezer or refrigerator.

Recommended Products

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Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.