Title: Bishop Pie
Categories: Pie
Yield: 15 Servings
| 1 | c | Butter |
| 2 | c | Flour |
| 1 1/2 | c | Chopped pecans |
| 8 | oz | Cream cheese |
| 1 | c | Confectioners sugar |
| 3 | c | Whipped topping |
| 3 | pk | Instant chocolate pudding |
| 3 | c | 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