Ingredients for Chocolate Cheese Pudding Pie
- 1 ½ cups all-purpose flour
- ½ cup chopped pecans + ¼ cup chopped pecans for topping
- 1 cup (2 sticks) unsalted butter
- Instant Chocolate Pudding Mix
- Milk as required per Chocolate pudding package directions (Usually 2 cups)
- 1 cup granulated sugar
- Cool Whip Topping
- 8 ounces cream cheese (2 packages)
- Pecan Pieces
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How to Make Chocolate Cheese Pudding Pie
- Soften 1 cup (2 sticks) of unsalted butter to room temperature.
- In a large bowl, combine the softened butter, 1 ½ cups all-purpose flour, and ½ cup chopped pecans. Cut in using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the crumb mixture into the bottom of a 9x13 inch baking pan.
- Bake at 350°F (175°C) for 20 minutes, or until lightly golden brown. Let cool completely.
- While the crust is baking, prepare a 3.4-ounce package of instant chocolate pudding according to package directions using the required amount of milk (usually 2 cups). Let it cool completely.
- In a separate bowl, beat 8 ounces of cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of granulated sugar, beating until well combined.
- Gently fold in 8 ounces of Cool Whip (1 cup).
- Pour the cream cheese mixture into the cooled crust.
- Spread the cooled chocolate pudding evenly over the cream cheese layer.
- Top with the remaining 8 ounces of Cool Whip (1 cup).
- Sprinkle with ¼ cup of chopped pecans.
- Refrigerate for at least 4 hours, or preferably overnight, before serving to allow flavors to meld and the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
98g
Fat
112g
Carbs
15g
