Prep Time: 10 minutes | Cook Time: 15 minutes
- 8 tbs butter, cubed
- 1 cup flour
- 3/4 cup finely chopped pecans
Cream Cheese Layer
- 8 oz cream cheese, room temperature
- 2 tbs heavy cream
- 3/4 cup powdered sugar
- 1 box instant chocolate pudding
- 1 box instant chocolate fudge pudding
- 1 3/4 cup milk
- 1/2 cup heavy cream
- 1/2 cup pecan halves or pieces
Preheat the oven to 350 F.
In a mixing bowl, cut the butter into the flour until crumbly. Add the pecans, then press the mix into an 8 or 9 inch pie pan.
Bake until it starts to brown, about 15 minutes. Go ahead and turn the oven off because you won't need it any more for this. Set aside the crust to cool completely.
Whip the cream cheese then add the cream and powdered sugar. Use more cream if desired, but generally a firmer texture means it will set better.
In a separate bowl, combine the pudding mixes and whisk in the milk. Let rest about 5 minutes to set.
Once the pie crust has cooled, spoon the cream cheese mix onto the bottom. Then layer the pudding over it. Refrigerate for 4 hours to set completely, then whip the remaining heavy cream, add it on top, and sprinkle on the pecans. Toss in some chocolate shavings and cookie crumbles if you so desire as well.
There are lots of ways to have fun with this crust. Make your own graham cracker pie crust, make a cookie crust with pecan sandies, or even try it with a chocolate one.