Making Pudding Filling for Robert Redford Pie

Video Transcript

My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to be showing you how to make The Next Best Thing To Robert Redford Pie. While we wait for our pie crust to bake, our next step is to take 3 cups of milk, and we're going to take those two instant pudding packets we've got; one's vanilla, one's chocolate, this one being chocolate. Who knew, you can't tell from the outside of the package. I'm going to do them one at a time, because if you do them both at the same time, it's almost too much, and it becomes really hard to mix together because you have too much dry product, versus wet product, also there is a coagulant that's in the pudding mix, so it starts becoming exceedingly difficult to mix the two of them together. As always, you want to make sure you get the stuff on the sides. Take your whip like this, clear right on the sides, I think I missed a spot over there. You can see it will start to set up because of the interaction between the pudding and the milk, and it will start to get kind of thick. The reason that it's not becoming pudding thick is because there's enough milk in there for two portions. Here comes the vanilla pudding. Interesting story; I always leave these in the packages if I'm going to use them, because if you don't, I've known somebody (not myself, mind you) to mix up the vanilla pudding with the flour, or the sugar even. You could do that because they look about the same, they have a very similar texture. It creates a very interesting end result, one that's not so desirable. What we're going to do here is whip this until there are no lumps, it's nice and smooth, and it looks like an amalgamation of chocolate and vanilla pudding. You also want to whip it until you don't hear any of that grittiness anymore on the bottom of the bowl. I'm still hearing a little bit of it. It's a good way to get a workout; whip up pudding. All right, there we are. I'm going to take this and place this in the refrigerator to let it harden up a little bit, while we wait on our crust. That's it.

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