Pudding Pie

Yesterday, Jonah and I made a gingerbread pudding pie.  I used this crust recipe (which, incidentally, is the same crust I use for my Veggie Pot Pie).  It doesn't specify in that post, but baking the crust for about 20 minutes at 375 does the trick if you need a baked pie crust to fill with a non-baked ingredient like pudding. If you're doing a baked pie, you can just do whatever the recipe calls for.  Hopefully that makes sense.

The pudding part is 2 small boxes of pudding mixed with the 4 cups of milk called for on the box.  Pour it into the cooled, baked pie crust, and pop it in the fridge for a few hours to set.  You could use any kind of pudding for this pie.  We had chocolate, butterscotch, and gingerbread in our cupboard.  Jonah, for some reason, picked gingerbread.  It's actually not that great - it's a weird flavor that we got for free with coupons at some point.  But the making of the pie was a success, so I think we will probably try again with one of the other flavors, hopefully with tastier results.