Texas Mud Pie
Miz Helen's Kitchen
Ingredients
For The Pecan Cookie Crust
1/2 cup real butter
1 cup all purpose flour
1/8 teaspoon salt
1 cup pecans, chopped
Cooking Spray For Pie Plate
Layer 1
1 (8 ounce) package cream cheese, softened
1 cup confectioners sugar, sifted
3/4 cup whipping cream
Layer 2
1 cup sour cream
1 (5.9 ounce) box instant chocolate pudding
2 cups half and half
Layer 3
1 (8 ounce) whipped topping
1/2 cup pecans, chopped for garnish
Directions
Spray a 9 inch pie plate with a cooking spray.
Sift the salt and flour together.
Chop the pecans.
In a sauce pan, melt the butter over a medium heat. Stir in the flour and salt.
Remove the pan from the heat.
Stir in the pecans until all the ingredients are blended well.
Spread the cookie mix into the prepared pie plate pressing the mix onto the bottom and the sides of the pie plate.
Bake the cookie crust at 350 degrees for 18 to 20 minutes or until lightly browned.
Remove from the oven and place on a cooling rack. Let cool completely before filling. The cookie needs to be cool to the touch.
Layer 1
In a mixing bowl, cream the cream cheese, sugar and cream until completely smooth.
Spoon into the cooled cookie crust and smooth the mixture.
Place in the refrigerator to cool.
Layer 2
In a mixing bowl, whisk together the chocolate pudding mix, half and half and the sour cream. Place a piece of wax paper or clear plastic wrap on top of the pudding and refrigerate until cool and set.
When the pudding is set. Very carefully spoon the chocolate on top of the cream cheese layer.
Layer 3
Spoon the whipped topping on top of the chocolate layer and garnish with chopped pecans.
Refrigerate for at least 1 hour before serving.
Enjoy!
Recipe Adapted from Aunt Pat