Chocolate Fudge Pudding Cheesecake Pie
For The Crust:
1/2 Cup (1 stick) butter, melted
1 Cup all-purpose flour
3/4 Cup pecans, finely chopped (reserve a few extra for the top if desired)
1/4 Cup brown sugar
For The Cream Cheesecake Layer:
8 oz. cream cheese, at room temperature
3 Tablespoons heavy cream
1/2 Cup powdered sugar
For The Chocolate Pudding Layer:
2 boxes instant chocolate fudge pudding mixes
1 3/4 Cups whole milk
For The Topping:
1 Cup Heavy Cream (or whipping cream)
4 Tablespoons powdered sugar
Preheat oven to 350 degrees F.
In a medium bowl, combine the melted butter, flour, chopped pecans and brown sugar.
Press the mixture into the bottom and sides of a 9-inch pie plate. Bake until the crust begins to brown around the edges, 15-20 minutes. Let cool completely.
In a mixing bowl, beat the cream cheese, heavy cream and powdered sugar until creamy and smooth. Spread onto the cooled crust.
In another medium size bowl, combine the pudding mixes and milk until smooth and allow to set for 5 minutes until thickened. Spread the pudding over the cream cheese mixture.
Make the topping by beating the heavy cream and powdered sugar until a soft peak forms. Spread over the chocolate pudding layer. Top with reserved pecans if desired.
Place pie into the refrigerator to chill until set, at least 3-4 hours.