Best Four Layer Pie Recipes

Four Layer Chocolate Cream Cheese Pie image

Provided by Miu8843

Categories Pie

Time 25m

Yield 1 9x13 pie, 12-15 serving(s)

Number Of Ingredients 8

3/4 cup butter (could use margarine)
3/4 cup chopped nuts (I use pecans)
1 1/2 cups all-purpose flour
2 cups Cool Whip (but you need extra cool whip for the top layer)
2 cups powdered sugar
16 ounces cream cheese
2 (3 1/2 ounce) boxes instant chocolate pudding mix (the small boxes)
3 cups milk

Steps:

Mix the crust ingredients, pack into bottom of a 9x13 baking pan, bake at 325 degrees for about 25 minutes (until crust is light brown). Cool completely.
Beat together the powdered sugar, cool whip and cream cheese. Set aside.
Beat together the chocolate pudding and milk, let it set up in the refrigerator for about 5 minutes. Make sure you only put 3 c milk, instead of the amount specified on the back of the pudding box.
When crust is cool, spread white layer evenly over crust. I find this is easier if you spoon big dollops in many places over crust, as opposed to spooning it all out in one spot. That way the crust isn't as likely to crumble when you spread it evenly.
Spread the chocolate mixture evenly over the cream cheese mixture.
Spread cool whip evenly over the chocolate layer. I try to put about as much cool whip on top to be as thick as the other layers.
Top with chopped nuts, chocolate chips, or anything else that sounds scrumptious.

Nutrition Facts : Calories 558.5, Fat 35, SaturatedFat 20.4, Cholesterol 80.6, Sodium 513.7, Carbohydrate 54.8, Fiber 1.8, Sugar 31.3, Protein 8.6

Four Layer Pie image

Provided by Rev BJ Friley

Categories Pies

Time 30m

Number Of Ingredients 11

1ST LAYER
1 c flour
1 c pecans, firmly chopped
1 stick butter
2ND LAYER
1/2 large cool whip
1 (8 oz container) cream cheese
1 c powdered sugar
3RD LAYER
1 large package jello chocolate instant pudding
2 1/2 c milk

Steps:

1. Preheat oven to 375 degrees F
2. 1ST LAYER...Melt butter in pie plate
3. Stir in flour and pecans
4. Press out to form crust
5. Bake at 375 degrees F until brown; approximately 30 minutes
6. NOTE: Be sure to completely cool before adding 2nd layer
7. 2ND LAYER...In a mixing bowl - Cream sugar and cheese
8. Add the Cool Whip
9. Blend this well then lay in crust
10. 3RD LAYER...In a seperate mixing bowl - Beat both ingredients together; mix well
11. Let this mixture stand for 5 minutes
12. Spread over the cream cheese layer
13. 4TH LAYER...Spread remainer of Cool Whip
14. Sprinkle with finely chopped pecans
15. (optional) Place in fridge if desired
16. Put in freezer before serving

Four Layer Chocolate Pie image

Provided by Jauxell

Categories Pie

Time 1h15m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 19

2 tablespoons butter
2 tablespoons canola oil
3/4 cup barley flour
2 tablespoons flax seeds, ground
2 tablespoons wheat germ
1 cup almonds (or nuts of your choice)
2 tablespoons water (if needed)
1 (8 ounce) package cream cheese, Softened (let sit out overnight)
1/2 cup cornstarch
1/2 cup powdered milk
1/3 cup artificial sweetener (I like Erythritol)
1 cup whipped cream
3 tablespoons cornstarch
3 tablespoons cocoa powder
1/3 cup honey (or Agave or 1/2 C sugar)
2 1/2 cups milk
1 1/2 teaspoons vanilla
2 tablespoons semisweet chocolate
2 cups whipped cream

Steps:

Crust.
1. Combine all ingredients either by hand or in a food processor.
2. Press into a 9 inch pie plate.
3. Bake at 350 degrees for 15 minute
4. Let cool.
Cream Layer.
1. Mix together the Cream cheese, cornstarch, powdered milk, sweetener, and whipped cream.
2. Spread in the bottom of the crust and chill.
Chocolate Pudding Layer.
1. Combine cornstarch, cocoa and honey (sugar) in a saucepan.
2. Mix in milk and stir to dissolve.
3. Over medium heat cook, stirring until milk mixture comes to a boil. About 10 minute You can add the semi-sweet chocolate here if you desire.
4. Cook 2 to 3 minutes more, stirring.
5. Remove from the heat and stir in Vanilla.
6. Pour the Chocolate pudding on top of the creamy layer.
7. Place plastic wrap on the top of the pudding and chill.
8. Once the Chocolate Pudding is cool and set. top the pie with more whipped cream and chill.

Nutrition Facts : Calories 574.5, Fat 38.1, SaturatedFat 16.2, Cholesterol 74.3, Sodium 263.3, Carbohydrate 49, Fiber 5.5, Sugar 17.7, Protein 14.4

Four-Layer Pecan Pie image

Provided by @MakeItYours

Number Of Ingredients 7

1 refrigerated rolled pie crust (from a 15-ounce package)
1 (8-ounce) package cream cheese, softened
1/2 cup sugar, divided
2 teaspoon vanilla extract, divided
4 eggs
1 cup corn syrup
1 1/4 cups chopped pecans

Steps:

Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.
How about a cup of our special Mexican Coffee to wash down this delicious pie!
Note
If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.
If you like, you can top each slice with a scoop of vanilla ice cream and a drizzle of maple syrup.