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Chocolate Sin Pie Recipe

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This recipe for Chocolate Sin Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Miki Kelly


1 ½ cups self-rising flour
1 cup chopped pecans
¾ cup butter, melted

First Layer:
1 (8 ounce) package cream cheese, softened
1 cup frozen whipped topping (such as Cool Whip®), thawed
1 cup confectioners' sugar

Second Layer
3 cups milk
1 (5.9 ounce) package instant chocolate pudding mix

Third Layer:
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2
Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.

Step 3
Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.

Step 4
Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.

Step 5
Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.

Number Of Servings:
Number Of Servings:




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