Chocolate Layered Pie Recipe -
Chocolate Layered Pie Recipe
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Chocolate Layered Pie

Recipe by  

"Chocolate pudding pie in a pecan nut crust, topped with whipped topping tastes like heaven. Also known as a Voo Doo Pie."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    2 hrs 30 mins


  1. Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.
  2. In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
  3. Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2003

I have made this three times in the past week for different holiday gatherings and the result was the same every time- it was the first dessert to go amidst six or seven others. After hearing the comments from people eating it, those who didn't get a slice were begging for a taste! I did make a few changes. First, I added a quarter cup of white sugar to the crust. Next I added a teaspoon of vanilla to the cream cheese mixture. Then I also used 1 1/3 cups of milk as others suggested. Finally, I topped the whipped cream with mini chocolate morsels. Super easy and scrumptious.

Most Helpful Critical Review
Dec 24, 2006

Must have been a typo, do you know what you get when you add 2/3 cup milk to 5.9 oz of chocolate pudding? a whisk full of !! it should read 2 2/3 cup milk. dont you test theese before you let them be posted?

Jan 05, 2006

Definately a tasty and EASY recipe! I made this for New Year's eve and there were lots of desserts there, this one got the most raves! My sister really wants the recipe! Changes I made: I put toffee chips in between the cream cheese and pudding layers and on top. I also used 1 1/3 milk for the pudding, 1/4 cup sugar in he crust and 1 tsp of vanilla in the cream cheese.

Apr 05, 2010

Simple, yet elegant with a great presentation, this dessert was a hit! I used a combo of pecans and cashews in my crust (didn't have enough pecans) and added a couple of tablespoons of brown sugar. Baked my crust for about 20 mins, perfect! I used light cream cheese, fat free Cool Whip and fat free pudding mix (like any of it matters!!). I do believe that 2/3 cup of milk is a typo in this recipe...the box directions are 2 cups, but I think it depends how thick you want your pudding layer to be within this pie. I used about 1 1/2 cups of milk and found it perfect! Decorated the top with semi-sweet chocolate shavings, just beautiful! Five stars plus and a repeat for sure!

Feb 09, 2011

Love the cream cheese and chocolate together in this pie. Will definately make it again. I used about a cup of milk in the pudding.

Nov 30, 2010

Definite typo-on the milk- I use 2 small packages of instant pudding and 3 cups milk. I've been making this recipe for years and everyone raves about it. I toast 1/2 cup pecans, 1/2 cup coconut flakes and a little butter, cool and sprinkle on top. For potlucks I bake in 9 X 13 pan- it's easier to serve and goes further.

Mar 11, 2005

My mother has been making this recipe since I was born I think. We always double the recipe and put it in a 9x13 to take to parties and get-togethers. I've made it so many times that I rarely can stand to eat it, but everyone always BEGS me or my mom to make it again and again.

Feb 26, 2008

This was an excellant recipe. I did add the teaspoon of vanilla to the cream cheese and I made the pudding at directed on the package. I also used a graham cracker crust instead of making my own. And put chopped pecans on top. It was very easy and very delicious!! I also added another box of pudding for an even fuller pie


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  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 476 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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