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Chocolate Vanilla Cream Pie

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A heavenly dessert featuring a buttery pecan crust, creamy layers of vanilla and chocolate pudding, and topped with light Cool Whip.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.25 cups flour Forms the base of your pie crust.
  • 0.5 cups finely chopped pecans Adds a lovely crunch and nutty flavor to the crust.
  • 0.5 cups butter, melted Provides moisture and richness to the crust.
  • 0.25 cups pecans for topping These will give a beautiful garnish to your pie.
For the filling
  • 8 ounces cream cheese, softened Creates a creamy layer that adds indulgence.
  • 1 cups powdered sugar Sweetens the cream cheese layer without being grainy.
  • 8 ounces Cool Whip, divided Lightens the filling and adds a fluffy topping.
  • 3.5 cups milk Necessary for mixing with the pudding for a rich consistency.
  • 3.4 ounces instant vanilla pudding mix Adds a sweet, creamy layer with a classic flavor.
  • 3.4 ounces instant chocolate pudding mix Brings a decadent flavor to the second layer.
  • to taste chocolate shavings for decoration Enhances the pie’s visual appeal and adds extra chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two pie pans.
  2. In a large bowl, combine the flour, 0.5 cups of finely chopped pecans, and melted butter and mix well until fully incorporated.
  3. Divide the mixture evenly between the two pie pans and press firmly to form the crusts.
  4. Bake the crusts in the oven for about 20 minutes or until golden brown, then allow to cool completely.
Assembly
  1. In another bowl, beat together the softened cream cheese and powdered sugar until smooth.
  2. Gently fold in 6 ounces of Cool Whip into the cream cheese mixture.
  3. Spread the cream cheese mixture evenly into the cooled crusts.
  4. Whisk the instant vanilla and chocolate pudding mixes each with 1.75 cups of milk until thickened.
  5. Layer the vanilla pudding over the cream cheese mixture, followed by the chocolate pudding.
  6. Top the pies with the remaining Cool Whip, then sprinkle with chopped pecans and chocolate shavings.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 4gFat: 19gSaturated Fat: 10gSodium: 260mgFiber: 1gSugar: 12g

Notes

For a smoother pudding, whisk vigorously to avoid lumps. Store leftover pie covered in the refrigerator for up to 3 days. Individual slices can be frozen wrapped tightly.

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