Try this Piggy Pie Dessert recipe, or contribute your own.
- 1 cup chopped pecans
- 1/2 cup (113g) butter ((i used salted))
- 1 1/2 cups (192g) all-purpose flour
- 1 container (16-ounce) whipped topping
- 1 package (8-ounce) cream cheese
- 1 cup (128g) confectioners' sugar
- 1 box (3.9-ounce) instant chocolate pudding mix
- 1 box (3.9-ounce) instant vanilla pudding mix
- 4 cups milk divided ((i used whole milk))
- 1 cup heath chips (optional)
- Carbohydrate 4.87495000412104 g
- Cholesterol 8.0000000067628 mg
- Fat 9.1372750077242 g
- Fiber 0.872000035387313 g
- Protein 3.40894166954842 g
- Saturated Fat 2.0533500017358 g
- Serving Size 1 1 Serving (89g)
- Sodium 32.0000000270512 mg
- Sugar 4.00294996873373 g
- Trans Fat 0.608962500514787 g
- Calories 111 calories
Step-by-step
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine butter, flour, and chopped pecans. Using a fork, combine ingredients well, then pat into bottom of a prepared 9x13 pan. (baking spray or parchment to prepare)
- Bake at 375°F (190°C) for 15-20 minutes. (Keep an eye on it so the edges don't burn.) Allow to cool.
- In a medium bowl, combine chocolate pudding mix with 2 cups milk. Allow to set for at least 5 minutes.
- In a medium bowl, combine vanilla pudding mix with 2 cups milk. Allow to set for at least 5 minutes.
- Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 (8-ounces) of the whipped topping. Spread over cooled crust.
- Spread the chocolate pudding over the cream cheese mixture.
- Spread the vanilla pudding over the chocolate pudding.
- Spread remaining 1/2 container of whipped topping over vanilla pudding.
- Sprinkle with 1/2 cup mini chocolate chips. Sprinkle 1/2 cup-1 cup of heath chips.
Swapping the standard salted butter for European-style cultured butter with a fat content exceeding eighty percent transforms the pecan crust into a much flakier, structurally sound foundation that resists sogginess from the dairy layers above. Incorporating raw pecans rather than roasted ones ensures the nuts do not over-brown during the initial fifteen to twenty minute bake at 375°F. Achieving a truly crisp crust requires pressing the flour, butter, and nut mixture evenly into a 9x13 pan before heat transforms the butter's water content into steam pockets. Letting the baked crust cool completely to room temperature before adding subsequent components prevents the dairy fats from melting and compromising texture.
Preparing instant chocolate and vanilla puddings requires whisking each box with exactly two cups of cold milk and allowing the starches five minutes to fully hydrate and set. Whole milk yields a denser, creamier mouthfeel than skim or low-fat alternatives due to higher milk fat percentages. Instant pudding mixes rely on modified food starches that thicken rapidly upon contact with liquid, meaning vigorous whisking is necessary to prevent lumps from forming in the bowl. Measuring the milk accurately prevents the pudding layers from becoming too watery, which would cause the distinct strata to bleed into one another.
Beating softened cream cheese with confectioners' sugar until completely smooth creates a dense, stable barrier that prevents the puddings from soaking into the crust beneath. Softening the cream cheese to room temperature beforehand is essential, as cold block cheese will form stubborn lumps that refuse to incorporate smoothly with the powdered sugar. Folding in half of the sixteen-ounce container of whipped topping lightens this cream cheese layer without sacrificing structural integrity. Spreading this mixture evenly across the cooled pecan base requires an offset spatula to avoid tearing the delicate shortbread.
Layering the remaining whipped topping and optional Heath chips over the vanilla pudding provides textural contrast against the smooth puddings below. Doubling this recipe for larger gatherings requires two separate 9x13 pans rather than a larger vessel, because scaling the depth alters the structural ratio of crust to filling and prevents proper chilling. Storing the assembled dessert in the refrigerator for at least two hours allows the starches and fats to firm up, making clean slices much easier to achieve. Consuming leftovers within three days maintains the optimal crispness of the toasted nut crust before moisture migration softens the base.
