Bishop Pie
Submitted by bdumac
Layered no-bake chocolate pie with a buttery pecan crust, cream cheese filling, chocolate pudding, and whipped topping. This Southern potluck legend feeds 15 and vanishes in minutes flat.
YIELD
15 servingsPREP
30 minCOOK
15 minREADY
45 minIf you’ve ever been to a church supper below the Mason-Dixon line, you’ve probably already met Bishop Pie.
It goes by a few names, but the formula is always the same: a rich, nutty butter-pecan crust on the bottom, then a tangy cream cheese layer, then a thick blanket of chocolate pudding, all crowned with whipped topping and a scattering of chopped pecans.
The whole thing chills in the fridge for a few hours until every layer sets up firm enough to slice.
It’s the kind of dessert that looks like you spent all day on it, but the oven only runs for 15 minutes to bake the crust. Everything else is stir, layer, chill, and take credit.
Kitchen Tips
- Press the crust firmly and evenly into the pan. Thin spots will crumble when you try to cut clean slices.
- Let the crust cool completely before adding the cream cheese layer. Warmth will melt it and blur the layers together.
- Give the chocolate pudding a few minutes to start setting before you add the whipped topping, or the layers will mix.
- Three hours in the fridge is the minimum. Overnight is even better for clean, defined slices.
Ingredients
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 13×10 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.
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