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DING DONG and CREAM PIE

 

Home made Ding Dongs and Chocolate Cream Pie! What can be better than this…. YUM YUM

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Ingredients
FOR DING DONG:

Cake flour 2 Cup (32 tbs)

Flour 1⁄4 Cup (4 tbs)

Baking powder 2 Teaspoon

Salt 1 Pinch

Cocoa powder 1⁄2 Cup (8 tbs)

Water 1 1⁄2 Cup (24 tbs), divided

Butter stick 1 1⁄2 (at ro0m temperature)

White sugar 1 Cup (16 tbs)

Brown sugar 1⁄4 Cup (4 tbs)

Eggs 3
FOR FILLING:

Vanilla extract 2 Teaspoon

Heavy whipping cream 1⁄3 Cup (5.33 tbs)

Sugar 1 Tablespoon

Vanilla extract 1⁄2 Teaspoon
FOR GLAZE:

Heavy whipping cream 1 Cup (16 tbs)

Chopped chocolate 8 Ounce
FOR TOPPING:

Milk 1 1⁄2 Cup (24 tbs)

Instant pudding mix 3 1⁄2 Ounce

Whipped cream 1 Cup (16 tbs)

 

Directions
GETTING READY:

Preheat oven to 350°F.
Line baking tray with parchment paper.
MAKING:

Sift flour, cake flour, baking powder and salt into a large bowl.
In a bowl combine cocoa powder with ½ cup of hot water. Mix well and add remaining water.
In an electric mixer, cream together butter with sugar.
In a small bowl, beat together eggs and vanilla extract.
Add egg mixture, flour mixture and cocoa mixture alternatively. Mix well.
Pour batter into baking tray and pop into oven. Bake for 30-35 minutes and once done allow to cool.
For filling, mix cream, vanilla extract and sugar in a mixer and mix until stiff peaks.
Using a cookie cutter, cut ding dongs out of cake.
For glaze, melt chocolate in a microwave and mix with heavy cream until well combined.
In a large bowl, crumble the leftover cake and make crust into pie plate by pressing into bottom as shown in the video.
In a bowl, combine milk with pudding mix and mix well. Top over the crust and spread evenly. Pop into refrigerator until pie hardens.
Make holes in the ding dongs and dip into glaze. Place over rack and allow to harden.
Spread remaining glaze over pudding layer and spread well.
Spread whipping cream over glaze layer and refrigerate until well set.
SERVING:

Serve and enjoy!

 

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