Best Bishop Pie Recipes

BISHOP'S CHOCOLATE PIE

Bishop's Chocolate Pie image

We lived in Des Moines from 1974-76 and discovered Bishop's Cafeteria at Merle Hay Mall. Anytime we had out-of-town guests, they always wanted to dine there. And of course, everybody had to have a slice of Bishop's Chocolate Pie for dessert. This is a copycat recipe that my mother-in-law gave me many, many years ago. I'm making 4 pies today -- one to keep and 3 to send to Ronald McDonald House tomorrow for a supper that my sorority chapter is serving. There are many variations of this receipe, and this is the one from the kitchen of Helen Julis Court, Ottumwa IA.

Provided by Tona C.

Categories < 15 Mins

Time 15m

Yield 2 pies, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 ounce) package instant chocolate pudding mix
1 1/3 cups cold milk
4 cups vanilla ice cream, softened
1 teaspoon vanilla
2 graham cracker pie crust, ready-made
1 (8 ounce) carton Cool Whip
1/2 cup milk chocolate chips

Steps:

Beat pudding and milk together until it is smooth and begins to thicken.
Add ice cream and vanilla and mix well.
Pour evenly divided into pie crusts.
Add a layer of Cool Whip and sprinkle half the chocolate chips on each pie.
Refrigerate until serving time or freeze (especially if you plan to take it somewhere). Don't let it set out too long before serving. Cut into 6-8 slices while the filling is still firm.
VARIATION: Try vanilla pudding with strawberry ice cream; top with Cool Whip, sliced strawberries, and chocolate chips.

BISHOP PIE

Bishop Pie image

Make and share this Bishop Pie recipe from Food.com.

Provided by truebrit

Categories Pie

Time 3h

Yield 15 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter
1 cup confectioners' sugar
2 cups flour
3 cups whipped topping
1 1/2 cups pecans, Chopped
3 packets instant chocolate pudding mix
8 ounces cream cheese
3 cups milk

Steps:

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.

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