This recipe has been in my family for years. I’m not sure where it came from, and I can’t even find a written copy of it. I occasionally got to help make it when I was working at my cousin’s cafe way back in the summer after eighth grade. My best memory of this dessert, though, is when Eric helped me make it for Fourth of July 2006. His family has a big party that lasts for three days. I took this on the first day and was jokingly told not to come back the next day unless I brought one.
I don’t even know that this dessert actually classifies as a pie. However, that’s what it has been called my whole life. Who am I to change it, right? I can say that this is the easiest, most delicious dessert I make. It really requires absolutely zero baking skills, but the taste is out of this world. All the layers come together to make perfect, fluffy goodness. The only change I made was to replace the Cool Whip with whipped cream. I like the taste of it so much better.
For the crust:
1 cup flour
1 stick butter, softened
1 cup chopped pecans
For the filling:
1 (8 ounce) package of cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 box instant chocolate pudding
1 box instant white chocolate or vanilla pudding
2½ cups milk
Heat oven to 325º.
With an electric mixer, combine flour, butter and pecans until flour and butter are completely incorporated. This will be your crust. Press crust mixture into the bottom of a 13×9 glass dish. Bake crust for 18-20 minutes.
While the crust is baking, start to whip the heavy cream with an electric mixer. When cream has begun to thicken, add sugar and vanilla. Continue to beat until whipped cream is formed. Cover and refrigerate for later.
When crust is finished baking, remove and let cool.
While crust is cooling, beat cream cheese, powdered sugar and 1 cup of whipped cream with an electric mixer to form the first layer. Carefully spread this mixture onto the cooled crust.
With a whisk or electric mixer, beat puddings and milk until smooth, about two and half minutes. Carefully spread pudding on top of cream cheese layer. Add remaining whipped cream to form top layer.