Chocolate Pudding Pie Shooters
These layered chocolate dessert shooters are so delicious and they are perfect for any occasion!
Equipment
- 24 min dessert shooters or a trifle dish
- Ziplocks
- Hand mixer
Ingredients
- 2 1/2 Cups Homemade Chocolate Pudding or store-bought
- 7 oz Crushed Graham Cracker Crumbs or store-bough
- 2 1/2 Cups Heavy Whipping Cream optional if you are using store-bought whipped cream
- 1/4 Cups Confectionary Sugar optional if you are using store-bought whipped cream
- 1 tsp Vanilla Extract optional if you are using store-bought whipped cream
Instructions
- If you plan on using homemade graham crackers try my recipe out and make sure they are cool before crushing. If not use store-bought.
- Make your pudding as you normally would and make sure it is set before starting your shooters.
- When your pudding is ready make your whip cream: get a metal bowl and a hand mixer take your 2.5 cups of heavy cream and add your ¼ cup of confectionary sugar and your teaspoon of vanilla extract and beat the mixture until stiff peaks form.
- Once your components are all ready grab 2 large cups/glasses and 2 large zip locks, place the zip locks into the glasses leaving a nice wide opening.
- Next place your pudding in one glass-lined bag and your whipped cream in the other, zip each bag closed getting rid of most of the air.
- Take the bags out of the glasses and cut a very little bit off one of the bottom corner tips of each bag (only one corner on each bag, not both). Do not cut too much or it will be really messy.
- Make sure when you're ready to pipe you push the pudding or whipped cream to the edge but try not to put too much pressure or it can become a mess.
- Grab your shooters and first layer some graham crackers at the bottom of each one, then pipe some of the pudding on top of the crumbs of each shooter. Then pipe some of the whipped cream on top of each shooter of the pudding, making sure you have enough ingredients for 2 layers of each component. You can do only 1 layer of each but I like having 2 layers of each, this way there’s a good ratio. You can try this with small spoons instead of the zip locks but I find that it's messy looking. If you do not wish to use shooters this can easily be done in a trifle dish.
- Once all your shooters have 6 total layers (or 2 layers of each component) then garnish with extra graham cracker crumbs, serve or refrigerate until ready to serve. Enjoy!
Notes
These stay fresh for 3 days make sure you cover the tops with seran wrap, but I prefer to make them the day of and have extras this way they look their best.
It is best to make the pudding the day prior or the morning of and the whipped cream either right before you pipe or the morning of.
Graham crackers can be made the morning of but I usually find its better to make them ahead of time, they can even be frozen if you decide you want to use them for something else.
If you live in a warmer climate it is easier to make your whipped cream when it's super cold and your bowl is really cold. I usually take my bowl and the beaters and put them in the fridge for 10 mins- a half hour and I keep the heavy cream in the fridge until I am ready to whip.
Pipping bags are not needed. If you have them you could definitely use them, but I have found using zip locks does a great job too! If you don’t care how they look then just use spoons for layering!
You may have a bit of each ingredient leftover, if so just make an extra little ramekin or glass for yourself.