Bishop Pie
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Ingredients:
- 1 cup butter
- 2 cup flour
- 1 1/2 cup pecan (chopped )
- 8 ounce cream cheese
- 1 cup sugar (confectioners )
- 3 cup whipped topping
- 3 chocolate (pk instant pudding)
- 3 cup milk
- 2 cup flour
- 1 1/2 cup pecan (chopped )
- 8 ounce cream cheese
- 1 cup sugar (confectioners )
- 3 cup whipped topping
- 3 chocolate (pk instant pudding)
- 3 cup milk
Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a
thick paste is formed, with no flour lumps. Press into bottom of a 13x10
baking pan and bake 15 min at 375F. Cool.
Prepare first layer of filling by combining cream cheese, sugar, and 1 c
whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon
into cooled crust, then smooth with spatula.
Combine pudding and milk in the mixing bowl used for the first filling.
Beat well, then pour over the cream cheese layer. As soon as the chocolate
layer firms up a bit, spoon on more whipped topping, smoothing and adding
until there is an additional 1/2" layer above the chocolate. Sprinkle with
remaining pecans and chill for at least 3 hours.
From the Pipe Dream Restaurant, Willington, CT
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"
File
Makes 15 Servings
Techniques:
baking
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