Dessert · easy · kid friendly · Refined Sugar Free · Snack

Hostess Pie Childhood Flashback – Pudding Hand Pies

Hostess Pie Childhood Flashback….

eduudle.com hostess pudding pieHow many of you remember Hostess fruit or pudding pies from when you were a kid? I had some pie crust dough left over from making my single serve Creamy Chicken Potpie and I wanted to use it for something fun. That is when I remembered the Hostess Pudding Pies I use to eat as a kid and thought that it would be fun to try to do something like that. So, I thought I would give my hand a try at whipping up some mini pudding hand pies. I made mine smaller so they would be easier to handle, and they almost looked like large ravioli! Evidentially a store brand had the same idea because I saw an open package that looked identical to my little pies when I was looking through stock photos of store-bought hand hand pies 9held pudding pies. I can’t tell what brand it was, but I think I like the idea better than the big Hostess pie. My little pies run 151 calories per pie, I know that sounds like a lot, but as a treat, it really isn’t that much, and you are skipping all of the preservatives of the store-bought version. Also, if you think about it a Hostess pudding pie is 520 calories, so you would have to eat 3 ½ of my pies to equal the calories in one of theirs (2 of mine equal the same size as one of theirs).

hand pies 7When I was assembling these little guys I was afraid that the pudding would spill out all over in the oven, but was pleasantly surprised to find that it stayed inside just as cozy as could be. At the very last-minute one seam did split open and a little spilled out, but I could tell that was just because I hadn’t sealed that side as far in as the others. So, there is tip #1. Make sure that all of your sides are sealed deep enough. I know that some people use hand pie presses, but I just cut mine into squares and used a fork to press around the edges and seal them shut. Worked like a charm! Tip #2 is, make sure your pudding is pretty thick, able to stand on its own. I made mine from scratch, but you could use boxed pudding if you would like. I just find it easier, and cheaper, not to mention preservative free, when I hand piesmake my own. 🙂 Tip #3, be sure that your pudding is room temperature, so it doesn’t ooze, and your dough is nice and chilled so it isn’t sticky. Other than that, this recipe is super simple, and fun. An easy indulgent treat for mom, you could slip it into your kid’s lunches as a surprise, or serve them as a dessert to guests. That is just how versatile they are!

hand pies 5These little hand pies will take you back for a minute just because they are so beautifully flaky, and the pudding is just that yummy. You might just feel like a kid again. 😉 Again, I used the 321 dough and used Light butter, and a little bit of Truvia zero calorie sweetener. These puddings are dairy free and sugar-free, but not “taste free”. As I have always promised, all the yum, without all of the guilt. Feel free to get creative with the filling; I’m sure any pudding flavor would be amazing! For now, I will give you two traditional favorites, chocolate and vanilla, so you can whip up a quick batch, sit back, relax, and enjoy!

Pudding Hand Pies

By Angie Gouchenour

hand pies 8

4 servings

Ingredients

Pie crust

321 pie crust (1/4 of the recipe)

1 Tablespoon Egg whites (To wash the tops)

Pudding

Vanilla

4 teaspoons corn starch

1 Tablespoon of Truvia zero calorie sweetener

½ cup unsweetened vanilla almond milk

1 teaspoon of vanilla

Chocolate

4 teaspoons corn starch

1 Tablespoon Truvia zero calorie sweetener

1 Tablespoon unsweetened cocoa powder

½ cup unsweetened vanilla almond milk

Directions

Prepare dough according to directions and chill for at least 30 minutes OR MORE (It works best if you can chill for 2 or more hours)

To prepare pudding combine corn starch and Truvia in a small pan

Over medium heat slowly add milk, making a slurry, to avoid lumps. Once the corn starch and milk are combined without any lumps you can pour in the rest

Stir frequently until the mixture comes to a boil

Remove from heat

For vanilla stir in the vanilla extract or flavoring, for chocolate add the chocolate syrup

Stir until combined, set to the side

Preheat oven to 400’f

hand pies 3

Roll chilled dough out on a lightly floured surface in the shape of a rectangle

Cut any jagged edges to make a smooth edge

Cut 4 rectangles, then cut each in half

On 4 halves make 3 small cuts on each half to allow venting during cooking

Using a spoon scoop ¼ of the pudding into the center of each square that does NOT have the ventilation cuts (Don’t get it to close to the edge or it will squish out. A little might, but that is ok)

hand pies 2

Place the ventilated sides on top of the sides with pudding

Using a fork gently push down around sealing the edges

Place the pies gently on a cookie sheet

With a pastry brush gently egg wash the tops of the pies

Place in the preheated oven and cook for 13-15 minutes until tops are lightly brown

Remove from the oven and allow to cool before serving

151 calories per pie

 

 

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