Four Layer Chocolate Pie Recipes

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Steps:

• 1. Preheat oven to 375 degrees F
• 2. 1ST LAYER...Melt butter in pie plate
• 3. Stir in flour and pecans
• 4. Press out to form crust
• 5. Bake at 375 degrees F until brown; approximately 30 minutes
• 6. NOTE: Be sure to completely cool before adding 2nd layer
• 7. 2ND LAYER...In a mixing bowl - Cream sugar and cheese
• 8. Add the Cool Whip
• 9. Blend this well then lay in crust
• 10. 3RD LAYER...In a seperate mixing bowl - Beat both ingredients together; mix well
• 11. Let this mixture stand for 5 minutes
• 12. Spread over the cream cheese layer
• 13. 4TH LAYER...Spread remainer of Cool Whip
• 14. Sprinkle with finely chopped pecans
• 15. (optional) Place in fridge if desired
• 16. Put in freezer before serving

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.

Steps:

• 1st Layer:.
• Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
• 2nd Layer:.
• Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
• 3rd Layer:.
• Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
• 4th Layer:.
• Before serving, cover with remaining cool whip.

Steps:

• In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
• In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

Steps:

• Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until well blended.
• Gently stir in 1-1/2 cups of the whipped topping.
• Spread onto bottom of crusts.
• Pour 2 cups milk into another large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended (mixture will be thick).
• Immediately stir in the remaining whipped topping.
• Spread over cream cheese layer in crusts.
• Refrigerate 4 hours or until set.
• Store leftover pie in refrigerator.

Steps:

• Mix first thee ingredients.
• Add fine chopped pecans.
• press into 9x13 pan.
• Bake shell at 350 for 15 min.
• Soften cheese, then blend in sugar and Cool whip.
• Spread over cooled crust.
• Make pudding as directed.
• I like cooked pudding best but you can use instant.
• You can also use 2 small packages.
• And any other flavor you like.
• Spread on top.
• You can sprinkle chopped pecans or chocolate ants on top.
• Refrigerate.

Steps:

• Crust.
• 1. Combine all ingredients either by hand or in a food processor.
• 2. Press into a 9 inch pie plate.
• 3. Bake at 350 degrees for 15 minute
• 4. Let cool.
• Cream Layer.
• 1. Mix together the Cream cheese, cornstarch, powdered milk, sweetener, and whipped cream.
• 2. Spread in the bottom of the crust and chill.
• Chocolate Pudding Layer.
• 1. Combine cornstarch, cocoa and honey (sugar) in a saucepan.
• 2. Mix in milk and stir to dissolve.
• 3. Over medium heat cook, stirring until milk mixture comes to a boil. About 10 minute You can add the semi-sweet chocolate here if you desire.
• 4. Cook 2 to 3 minutes more, stirring.
• 5. Remove from the heat and stir in Vanilla.
• 6. Pour the Chocolate pudding on top of the creamy layer.
• 7. Place plastic wrap on the top of the pudding and chill.
• 8. Once the Chocolate Pudding is cool and set. top the pie with more whipped cream and chill.

Steps:

• Combine cookie crumbs, 3 Tbs sugar and melted butter.
• Press firmly into 9 inch pie plate covering bottom and sides evenly.
• Bake at 350° F for 10 minutes.
• In a medium sized bowl, beat cream cheese, sugar, and 1 tbs milk in large bowl until smooth.
• Gently stir in 1/2 of the whipped topping.
• Spread on bottom of baked crust.
• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch.
• Stir in the milk, chocolate, and 1 tablespoon butter.
• Cook on medium stirring constantly until thickened and bubbling.
• Reduce heat; cook and stir 2 additional minutes.
• Remove 1 cup of mixture from pan.
• Gradually stir the 1 cup of mixture into egg yolks.
• Return mixture to saucepan; bring to boil.
• Cook, stirring constantly for 2 additional minutes.
• Stir in vanilla.
• Set pudding aside to cool for a few minutes.
• Turn pie filling into pie pan on top of the cream cheese layer.
• Refrigerate for 4 hours or until set.
• Just before Serving spread remaining whipped toping over pudding layer, and garnish with shaved chocolate.

Steps:

• 1. Preheat oven to 350 degrees. Prepare a glass 8 x 8 x 2 inch square dish/pan with nonstick cooking spray.
• 2. Make the first layer: In small saucepan, melt the butter. Stir in the flour until well blended. Stir in the pecans. Scrape the mixture into prepared baking dish/pan and press evenly over the bottom of the dish/pan. (Hint: it will look like a shortbread crust). Bake in a 350 degree oven until lightly browned, about 20 minutes. Oven temperatures vary so keep an eye it so that you don't over brown it. Transfer the dish/pan to a wire rack to cool.
• 3. While crust is cooling, prepare chocolate layer, which is the third layer: In a medium saucepan, whisk the sugar, cocoa powder, flour, cornstarch and salt. Whisk in the egg yolks and milk until well blended and smooth. Cook, stirring over medium heat until thickened and boiling, 6 to 8 minutes. Stir in the butter & vanilla. Scrape mixture into a bowl. Place a piece of waxed paper directly on the surface of the mixture, and let cool, about 30 minutes.
• 4. Make the second layer: In a medium bowl, with an electric mixer on medium speed, beat the cream, if using, until stiff peaks form. In another bowl, beat together the cream cheese and confectioners' sugar until smooth. Add the whipped cream or nondairy whipped topping and, at low speed, beat just until blended. Spread over the cooled first layer in the baking dish/pan.
• 5. To form the third layer: Spread the chocolate mixture over the cream cheese layer. Place a piece of waxed paper directly on the surface of the mixture and refrigerate for at least 3 hours until firm and chilled or overnight. (I do it overnight). You can make this recipe up to this point a day ahead.
• 6. Make the fourth layer: Take glass dish/pan from the refrigerator and remove the waxed paper from the top. In a medium bowl, with an electric mixer at medium speed, beat the heavy cream (if using) until stiff peaks form. Spread the top with the whipped cream or the nondairy whipped topping. Sprinkle with pecans and serve or refrigerate until ready to serve. Enjoy!