I must have been bored… I found myself creating a rather unusual dessert on a dreary day this week. I love lemons when I’m feeling a little blue, and of course chocolate. And, I must have been feeling ambitious because I had in my head that a lemony chocolate puddin’ pie would be a great idea. Was it? You be the judge! I will warn you, if lemons aren’t your thing, then this recipe is definitely not for you.
Because I am asking you to be the judge, I would love to hear your comments! I think something needs tweaked on the recipe, so feedback could be very helpful.
- Lemon pudding box- instant or cook and serve is fine
- Chocolate graham cracker crust
- 3/4 cup Heavy whipping cream
- 1/2 cup sugar
- splash of vanilla extract
- 1/2 tsp cocoa powder
- Chocolate Hazelnut crunch (Pampered Chef)
Make pudding based off the directions on back of the pudding box. Pour into chocolate graham cracker crust and chill for 4 hours. Prepare the whipped topping by combining the whipping cream, sugar, vanilla extract and cocoa powder and beat until it’s of a cool whip consistency. When pie is completely solid, serve with the homemade chocolate whipped cream and some of the chocolate hazelnut crunch.
My personal thoughts? I loved the lemon punch it carried, loved the chocolate crust with chocolate whipped topping, but what really made the recipe pop was the crunchy topping. Funny how a simple topping can do that.
I would like to try this recipe out with banana pudding as who doesn’t love bananas and chocolate together? Yum!