These Apple Pie Pudding Shots are made using vanilla pudding, whole milk, Cool Whip, apple cider concentrate, and apple pie liqueur.
It’s holiday time.
That means people are drinking.
I know this because cocktails, jello shots, and pudding shots are the most searched for items on the blog from three days before Thanksgiving to New Years Day.
Not baked goods, booze. 🙂
Some drink to be festive and merrier.
And some, probably most, are drinking heavily to be around relatives. 😀
So these Apple Pie Pudding Shots are here for you. 😀
Just like when I go to make roll out sugar cookies, it always seems like a good idea at the time.
Then I get a few cookies in and look at the pile of dough and think, ugh, I have how much more to roll out?
That happened with these.
The pie crust and pie lattice sounded fun (they are) but about three in and I was thinking about doing them all the lazy way.
But, it’s the holidays and you are supposed to go all out with the holidays…so I did.
You can also freeze the pie crust and pie lattice so you can do most of this before making the pudding.
If you want to make these kid friendly you can just sub 1/2 cup whole milk for the booze.
Ingredient Highlights:
- Sonic Vanilla Shake Instant Pudding:Â Can you use just plain vanilla pudding? Technically, yes. But the vanilla shake pudding that they make is just perfect for this. I buy mine at Walmart.
- Whole Milk – Make sure it’s COLD so it can react with the instant pudding mix. You need to use milk for this recipe. The pudding needs to be extra creamy and skim or 2% just won’t do it.
- Cool Whip: People groan at this usually. But Cool Whip is what works best. I have tried making pudding shots with real whipped cream and they just don’t work out.
- Baileys Apple Pie Liqueur: You can use whatever apple liqueur you would like, this is just what I had in the house.
- Spiced Apple Cider Concentrate: This is where a good chunk of the apple flavor will come from. The cider is made by boiling down freshly pressed apples with spices until a thick syrup is formed.
Tips For Making Pudding Shots:
- Remember when using any alcohol that is more than 80 proof can make your pudding shots runny. Most vodkas run at 80 proof and that is usually the highest alcohol content booze I use so you should be fine. But always good to check.
- Don’t skip the Cool Whip.
- Many people ask can they use whipped cream instead.
Yes, you can.
However, make sure that you do not use the kind out of a can. That will not hold up.
I’ve always made mine with Cool Whip just because I feel it holds it shape better in pudding shots. - Be sure to chill them for at least 30 minutes.
While I say to chill them for at least 30 minutes I usually end up chilling them for much longer. - Often I make up the pudding the night before and place it into an airtight container and then scoop the day of the party.
- Saves time on the day of the party.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Pudding Shots?
Pineapple Upside Down Cake Pudding Shots
Chocolate Frosty Pudding Shots
Circus Animal Cookie Pudding Shots
Drumstick Ice Cream Pudding Shots
Apple Pie Pudding Shots
Ingredients
- 4 pie crusts; - homemade or store bought (9 inches)
- For the Pudding:
- 3.4 oz Sonic Vanilla Shake Instant Pudding
- 1 1/2 cups whole milk
- 1/2 cup Baileys Apple Pie Recipe Liqueur
- 1/4 cup Apple Cider Concentrate (where to buy is in post)
- 8 oz Cool Whip (thawed)
Instructions
- For the Pie Crust Bottoms:
- Preheat your oven to 400 °F. Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the muffin cavities on your baking pan.
- Lightly flour your round cutter and cut out twelve circles (I used a 4 1/2 inch round cutter). If you are unable to get twelve crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.
- Flip your muffin tin so it is facing down. Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin and slightly press down.
- Pierce the crusts with a fork and put them in the freezer for five minutes. Do not skip this step as it keeps the crusts from shrinking too much.
- Place your crusts in the oven for ten to twelve minutes or until golden brown.
- Allow to cool for ten minutes and then place on a wire rack to cool to room temperature.
- For the Pie Crust Lattice:
- Keep oven at 400F.
- Place a Semi Sphere Silicone Round Silicone Baking Mold on a baking sheet.
- Ball up six aluminum foil balls and place them under the mold cavities. You do this so that the dome doesn't collapse during baking.
- Lightly flour your round cutter and cut out twelve circles (I used a 4 1/2 inch round cutter). If you are unable to get twelve crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.
- Using a mini pie maker lattice stamp , stamp out the lattice pattern and place it over the prepared domes. Since the domes only hold 6 at a time you will have to repeat the process to get 12.
- With the leftover pie crust, roll out, and cut with mini cookie cutters into different shapes. If you are going the lazy route (which I did half full lattice and half the lazy way) you will want to top your pudding shots with one. I used mini apple shape cutters.
- For the Pudding:
- In a large mixing bowl, whisk together the pudding mix, whole milk, and apple cider concentrate.
- Whisk in the Baileys Apple Pie Recipe Liqueur.
- Whisk together until it starts to get thick, about 3 minutes.
- Fold in the thawed Cool Whip.
- Then whisk until smooth.
- Cover the bowl with plastic wrap and place in fridge for at least 30 minutes.
- Evenly divide the pudding between shot glasses. If using pie crust, just keep the pudding in the fridge for 3 hours then scoop into the prepared pie crust and top with the pie dome.
- Place in fridge for 3 hours.
Notes
If you want to make these kid friendly and skip the booze, you can just sub 1/2 cup whole milk for the Baileys Apple Pie Recipe Liqueur
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