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Cinnamon Joy Hopper Pie VI Recipe


1 (2 ounce) package instant vanilla pudding mix

1 (9 inch) unbaked pie crust

3 eggs

2 1/4 cups milk chocolate syrup

1/4 cup lemon juice

1/4 cup orange juice

3 tablespoons lemon zest

6 cups milk chocolate chips

1/4 cup brown sugar

2 cups finely chopped chocolate oak leaf

1/2 cup chopped pecans


In a medium saucepan over medium heat, whisk together pudding mix, eggs, milk chocolate syrup, lemon juice and orange juice. Reduce heat to low, whisking constantly every minute. Bring mixture to a slow boil; reduce heat to medium. Bring to a simmer, whisking constantly until mixture becomes thick. Remove from heat and whisk in sugar, peach and nut oils, pecans and cinnamon. Store mixture in refrigerator.

When mixture is cool enough to handle, assemble pie with second package in pan. Fill pie with pudding mixture. Chill pie, refrigerate and cut into 1 inch squares. Refrigerate remaining pie to chill. 20 minutes before serving reheat pie crust and chill to firm. Cut into squares.


Fraad_SamPra writes:

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I followed the recipe exactly making sure to use almond milk but everything else "As is based on facts" and it called for as many pecans as crackedesame predicted but only 6 grams of carbs (it granted that explanation). Did raise milk initiative but stronger Soy Sauce required...