Next-Best-Thing-To-Robert-Redford Pie48 Reviews
“This is a creamy pudding-like pie. It has thick chocolate filling, thick cream cheese filling, a butter/nut crust, and is topped with whipped cream. Definitely not for those who are on a diet.” - by Nancy Scott
Original recipe yields 1 -9x13 inch pie
- Combine flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.
- Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust.
- Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top.
- Refrigerate for 6 to 8 hours before serving.
Amount Per Serving (8 total)
- 863 cal
- 52.1 g
- 93.1 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"So good and sinful! I increased the crust to 1 c. butter + 1.5 c. nuts + 1.5 cups flour and it was plenty to fill the bottom of a 9x13 pan. The crust is so good, you can't have too much of it! I tr..." See moreied the recipe once with 1 chocolate and 1 vanilla pudding, and again with 2 chocolate puddings, both were yummy. Also instead of chocolate shavings on top, I just set aside a few chopped nuts and sprinkle those on top. You can't go wrong with this recipe!"
"I have had this pie many many times, but this particular recipe is terrible. The measurements are off (especially the pudding part). I have way more of the cream cheese layer than the pudding layer,..." See more and usually it was about equal parts of both. The consistency of the cream cheese layer was also off. It was too runny. I wouldn't make this again from this recipe."
"This is my old Lemon Lush Recipe!! I had forgotton all about it. It is wonderful and easy. I use a little less (1/2) butter in the crust and powdered sugar instead. Any nuts I have on hand...cashe..." See morews, pecans and walnuts work the best. My lemon version uses 2 pkgs instant lemon pudding, follow the rest of the recipe and use a little lemon zest to decorate."
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