Hostess’ Chocolate Pudding Pies were one of my favorite childhood desserts–or more like snacks. I grew up as a 90s kid–during the times of slip dresses, plaid skirts, plucked eyebrows, lip-liners, and tendrils. Not mention windbreakers, spaghetti straps, hip-hugging flares, platforms, scrunchies and marble hair ties. (See more here)
The fashion of the 90s is something I’ll pretend I never went through, but the food is something I miss. One of these being the Hostess Pudding Pies. Today, the fruit pies are making a comeback in the US, but not the pudding ones–at least not in the midwest where I live.
So I decided to make my own, using a ready-made pie crust and an instant pudding mix. Super simple!
To make your own piece of nostalgia, here’s what you’ll need:
- 1 ready-made pie crust
- 1 chocolate pudding mix
- Empanada press or bowl, knife & fork
- Rolling pin (optional)
- 2 Tbsp. powdered/icing sugar
- Splash milk
Start by making the pudding, following the directions on the back of the package. (Mine calls for 2 cups of milk and the pudding mix only). Mix well and set it aside to thicken.
Roll out the pie crust on a lightly floured surface. Then cut out circles using either an empanada press or a bowl and knife. Add about 2 tablespoons of the pudding mix into the center of each pie disk, brush the edges with some water, and enclose the pudding, creating a half-circle. If using an empanada press, press the two sides together tightly to seal the edges. If not, use a fork to crimp the edges.
Place the pudding pies on a tray and bake in a hot oven–roughly 425 degrees Fahrenheit (~218 degrees C)–for 15-20 minutes, or until the pies are golden and thoroughly baked.
To make the glaze (a signature Hostess pies look), add a splash of milk to 2 tablespoons of powdered/icing sugar, and mix it well. Brush the glaze on top of each pie once they come out of the oven. For extra sweetness, allow the icing to dry before adding a second or third coating.
Allow to cool before taking a bite into these delicious, chocolatey pies.