Bishop Pie
Yield
15 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
pecans
chopped |
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
powdered sugar
|
|
| 3 | cups |
whipped topping, prepared
|
|
| 3 | packages |
instant pudding mix
chocolate |
|
| 3 | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
pecans
chopped |
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
powdered sugar
|
|
| 7.1E+2 | ml |
whipped topping, prepared
|
|
| 3 | packages |
instant pudding mix
chocolate |
|
| 7.1E+2 | ml |
milk
|
|
Directions
Melt butter; stir in flour and 1 cup 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 375℉ (190℃).
Cool.
Prepare first layer of filling by combining cream cheese, sugar, and 1 cup whipped topping.
Beat with electric mixer at med speed for 2 to 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 ½ inch layer above the chocolate.
Sprinkle with remaining pecans and chill for at least 3 hours.
