TRIPLE-LAYER PUMPKIN PIE
Keep dessert super sweet and super simple with our Easy Triple-Layer Pumpkin Spice Pie. Topped with creamy COOL WHIP and crunchy pecans, this Easy Triple-Layer Pumpkin Spice Pie is ideal for Thanksgiving.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
- Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
- Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating large clusters. Cool.
- Sprinkle nuts over pie just before serving.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2163 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.9493 g, Sugar 0 g, Protein 3 g
*JELL-O TRIPLE LAYER PUMPKIN PIE!*
Found this recipe on a Jell-O ad. This picture is from it. Perfect for the holidays! And no baking!
Provided by Heather Isom
Categories Pies
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Beat milk, dry pudding mix and cinnamon until well blended. Spread 1-1 1/2 cups on bottom of crust.
- 2. Separately; Add 1-1 1/2 cups whipped topping to remaining mixture; stir gently. Spoon over bottom layer.
- 3. Top with remaining whipped topping and refrigerate 1 hour.
- 4. Cook pecans with honey in skillet until carmelized. Set aside on wax paper, spread apart. Cool and sprinkle over pie.
KRISSY'S EASY CHOCOLATE TRIPLE LAYER PIE
This is the best and easiest chocolate pie ever. There never are any leftovers!
Provided by Krissy Terwilliger (Jinkerson)
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix milk and pudding. Beat with wire whisk for 1 minute. Spoon 1 1/2 cups of pudding into graham cracker crust.
- Gently fold in 1/2 of the whipped topping into remaining pudding. Spread this mixture over the pudding layer in crust. Top with remaining whipped topping. Garnish with chocolate shavings and cover and refrigerate for 4 hours.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 55 g, Cholesterol 7.7 mg, Fat 20.7 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 618.1 mg, Sugar 39.6 g
TRIPLE-LAYER PUMPKIN-CHOCOLATE PIE
Make and share this Triple-Layer Pumpkin-Chocolate Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h44m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the butter in the top of a double boiler set over barely simmering water.
- When the butter is partially melted, add the chocolate.
- Heat for 5-7 minutes, or until melted; then whisk until smooth.
- Remove the top of the double boiler and set aside to partially cool.
- Add the cream cheese to a large bowl; cream using an electric mixer on medium speed, gradually adding in 1 1/4 cups sugar.
- Beat in the eggs, one at at time; then blend in the pumpkin, vanilla, spices, and salt until well blended.
- Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended.
- Poor the chocolate filling into the pie shell; gently shake the pan to settle the filling.
- Put the pie on the center rack of a 350°F oven; bake for 20 minutes; transfer to a wire rack and let cool 15 minutes.
- Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan gently to settle the filling.
- Return to the oven, placing the pie so that the part that faced the back of the oven now faces the front; bake 35-40 minutes or until the pumpkin layer is set (When done, the perimeter of the filling will have puffed some but not so much that it develops large cracks).
- Transfer pie to a wire rack and let cool until the filling settles down and flattens--about 30-45 minutes.
- Combine the sour cream and remaining 1/4 cup sugar in a small saucepan over very low heat, stirring constantly for 2-4 minutes or until warmed.
- When the sour cream is fairly thin and slightly warmer than body temperature, carefully pour it over the top of the pie.
- Immediately shake and tilt the pie to cover it with the topping.
- Return the pie to the rack and let cool completely.
- Cover loosely with foil and refrigerate for at least 4 hours.
- Note--the chocolate layer is partially prebaked to maintain its integrity when the plain pumpkin layer is added; the prebaking firms up the chocolate and the short cool down allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.To enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of chopped walnuts or pecans over the chocolate as soon as the pie comes out of the oven, pressing them gently to embed them in the chocolate.
Nutrition Facts : Calories 639.2, Fat 40.7, SaturatedFat 21.6, Cholesterol 119.9, Sodium 425.2, Carbohydrate 66.9, Fiber 3, Sugar 50.8, Protein 9.1
OREO® TRIPLE LAYER CHOCOLATE PIE
A cookie crust holds three chocolatey layers for a creamy no-bake pie.
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 4h25m
Yield 10
Number Of Ingredients 5
Steps:
- Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
- Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
- Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 25.5 g, Cholesterol 16.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 7.2 g, Sodium 388.7 mg, Sugar 19.9 g
TRIPLE-CHOCOLATE PUMPKIN PIE
A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
- Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
- Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
- Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
- Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
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