Wednesday, March 16, 2011

Chocolate Layer Pie

This cake/pie has many names. Some call it Better than Robert Redford, Other names aren't so appropriate... I was joking that since Robert Redford is so not our generations "hunk" that we should rename it to Better than Justin Bieber or something. Ha ha.  Anyway, I just like the name, Chocolate Layer Pie.

My sweet mother-in-law found this recipe for me one Thanksgiving. Looking back, I don't know how she knew this is what I wanted, with the vague description I gave her.  She was asking what I wanted for my Thanksgiving pie, and I told her I tried this one pie one time that was delicious and gave her about 2 details about what I remembered.  She found the very one for me.  Oh it is so good!!!

The recipe says to use a 9 inch pie pan. This time, I doubled the recipe and did it in oblong pans for a funeral dessert.  Either, way, it still tastes the same! Plain ol' delicious!!!

Chocolate Layered Pie

1/2 cup chopped pecans                          
1 (5.9 ounce) package instant choc. pudding mix
1/2 cup butter, melted                               
1 1/2 cups milk
1 cup all-purpose flour                              
2 cups frozen whipped topping, thawed
1 cup frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 cup confectioner's sugar

1.  Mix together pecans, melted butter, and flour.  Pat into the bottom and up the sides of a 9 inch pie plate.  Bake at 350 degrees F (175 degrees C) until lightly browned.  Remove from oven, and set aside to cool.

 2.  In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy.  Spread into cooled crust.

3.  Whisk together pudding mix and milk.  (You may want to add up to a half cup more milk if you like your pudding really creamy) Spread evenly over cheese layer, and then spread remaining whipped topping on top.  Chill 1 1/2 to 2 hours.

Can crush oreos, crushed Heath bar, toffee pieces or shaved chocolate on top

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