Four Stack Pie

Four Stack Pie
Servings: 12 Prep 15 mins Chill 1 hr Bake 350°F 18 mins


  • 1 large box (5.9 ounces) instant chocolate pudding
  • 3 cups milk
  • 1 1/2 cups flour
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup chopped pecans
  • 3 tablespoons granulated sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 1/2 cups frozen whipped topping (such as Cool Whip), thawed

Make It

1. Heat oven to 350 degrees F. Whisk together chocolate pudding mix and milk for 2 minutes or until thickened. Cover with plastic wrap; refrigerate.

2. Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and side of a 9-inch deep dish pie plate. Bake crust at 350 degrees F for 18 minutes, until very lightly browned. Remove to a wire rack and cool completely.

3. Beat together cream cheese and confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over pudding. Chill for at least 1 hour or until set.