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Chocolate Vanilla Cream Pie

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Indulge in a delightful Chocolate Vanilla Cream Pie featuring rich layers of chocolate and creamy vanilla, topped with a buttery pecan crust.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1¼ cups flour
  • ½ cup finely chopped pecans
  • ¼ cup pecans for topping
  • ½ cup butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 8 ounces Cool Whip, divided
  • 3½ cups milk
  • 3.4 ounces instant vanilla pudding mix
  • 3.4 ounces instant chocolate pudding mix
  • Chocolate shavings for decoration

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two pie pans to prevent sticking.
  2. Combine the flour, ½ cup of finely chopped pecans, and melted butter in a large bowl. Mix well until fully incorporated.
  3. Divide the mixture evenly between the two prepared pie pans and press it firmly to form crusts.
  4. Bake the crusts in the preheated oven for about 20 minutes, or until golden brown. Allow them to cool completely after baking.
  5. Beat together the softened cream cheese and powdered sugar in another bowl until smooth and creamy.
  6. Fold in 6 ounces of the Cool Whip into the cream cheese mixture, ensuring a light texture.
  7. Spread the cream cheese mixture evenly into the cooled crusts.
  8. Whisk the instant vanilla and chocolate pudding mixes in separate bowls with 1¾ cups of milk each until thickened, then layer the vanilla pudding over the cream cheese mixture followed by the chocolate pudding.
  9. Top the pies with the remaining Cool Whip, then sprinkle with the extra chopped pecans and chocolate shavings for decoration.

Notes

For optimal texture, ensure the cream cheese is fully softened before mixing. These pies can be stored in the refrigerator for up to 3 days or frozen without toppings for up to 1 month.

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