Chocolate Poke Pie
A rich chocolate poke pie made with a baked chocolate cake base soaked with chocolate sauce, then chilled with creamy pudding and whipped topping
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INGREDIENTS
Chocolate Cake Base
- 1 box chocolate cake mix 15.25 oz
- 3 large eggs
- 1 cup water
- 1 third cup vegetable oil
- baking spray.
Poke Fill And Cream Layer
- 1 can sweetened condensed milk 14 oz
- 1 cup hot fudge sauce warmed
- 1 box instant chocolate pudding mix 3.9 oz
- 2 cups cold milk.
Topping
- 2 cups whipped topping thawed
- chocolate shavings for garnish
- mini chocolate chips for garnish.
INSTRUCTIONS
Bake And Poke
- heat oven to 350 F
- coat a 9 inch pie plate or deep dish pie pan with baking spray
- whisk cake mix eggs water and oil until smooth
- pour into pan and bake until a toothpick comes out mostly clean 28 to 32 minutes
- cool 10 minutes then poke holes all over with the handle of a wooden spoon.
Fill Chill And Finish
- whisk sweetened condensed milk with warmed hot fudge sauce then slowly pour over the warm cake letting it soak into the holes
- chill 30 minutes
- whisk pudding mix with cold milk until thickened 2 to 3 minutes then spread evenly over the pie
- chill until set at least 2 hours
- spread whipped topping over the top and garnish with chocolate shavings or mini chocolate chips
- slice and serve chilled.
Notes
1. Use a dark chocolate cake mix for deeper flavor 2. Substitute chocolate syrup for hot fudge for a thinner soak 3. Replace whipped topping with sweetened whipped cream for a less processed option 4. For extra crunch add a crushed cookie topping right before serving
Nutrition
Calories: 420kcal | Carbohydrates: 58g | Protein: 6g | Fat: 19g