Ingrédients pour Pecan Chocolate Pie
- 1/2 cup (1 stick) cold unsalted butter
- 1 cup chopped pecans (divided use, 1/2 cup for crust and 1/2 cup for topping)
- 1 1/2 cups all-purpose flour
- Instant Chocolate Pudding Mix
- 1/2 cup powdered sugar
- 8 ounces cream cheese (softened)
- 1 cup Cool Whip
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Comment préparer Pecan Chocolate Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 1/2 cups all-purpose flour and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in 1 cup chopped pecans.
- Press the mixture evenly into a greased 9x13 inch baking pan.
- Bake for 15-20 minutes, or until lightly golden brown.
- Remove from oven and let the crust cool completely.
- While the crust cools, beat together 8 ounces cream cheese (softened), 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust.
- Prepare your favorite chocolate pudding mix according to package directions. Spread evenly over the cream cheese layer.
- Top with 1 cup of Cool Whip, spreading evenly.
- Sprinkle with 1/2 cup chopped pecans.
- Refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
133g
Fat
84g
Carbs
18g
