About 35 years ago, one of my husband’s cousins had us over for dinner. We were all newlyweds. I can’t remember what we had for dinner, but for dessert we had something she called Sundae Pie. It was amazing. I asked for the recipe and it quickly became a family favorite. It’s not hard to make, it just takes a little patience. My older brother once commented that he didn’t know I could make a crust that flaky. That’s enough history for now, let me tell you how its made.
Here’s what you will need:
1 stick of butter
1 cup of flour
1 cup chopped pecans
8 oz cream cheese
1 cup powered sugar
16 oz cool whip
2 small instant chocolate pudding boxes
Take a stick of butter out of the fridge and let it set for about an hour to soften.
Add a cup of flour and use a pastry blender to mix them together. After these are mixed up, add a cup of chopped pecans. Go ahead and use your hands to mix these together. It’s easier to spread if you drop small amounts all over the pan rather than just one in the middle. This allows you to spread them together and cover the bottom easier. It took me several tries to figure this out. Once you have spread this mixture over the bottom of the pan, you will bake it for about 15 minutes at 350º, just until it is a light brown around the edges.
You will need to let this cool really well. When the crust isn’t cool enough, it will be hard to spread the next layer. Another thing I have learned over the years is to make the crust the day before. That gives it time to cool and cuts down on the time the next day.
For the first layer, mix 8 oz of cream cheese with 1 cup powdered sugar. I like to let the cream cheese sit out for about an hour to soften. It makes it eaiser to blend with the powered sugar. Since the sugar usually has lumps, shake it thru a strainer to break them up. Use the pastry knife again to mix these until creamy. Once they are blended, add a cup of cool whip. You will stir these together until they are well blended. It will look lumpy, but that’s ok.
Once again, if you drop the cream cheese mixture in small dollops all over the crust, it will be easier to spread. Use a rubber spatula to spread the dollops together until they cover the crust, being careful not to pull up the crust. Just take your time.
For the third layer, mix the 2 small boxes of instant chocolate pudding with 2 cups of milk. I like to mix the pudding up with a wisk. Since it’s instant pudding, it won’t take long to set and be ready to spread on the cream cheese layer. Pour the pudding onto the cream cheese layer and spread until it covers the pan. Now you’re almost done. Just top it off with all of the cool whip.
Now that it’s made, just cover with plastic wrap and put in the fridge until you are ready to serve. I can’t really tell you how long it will last in the fridge, because mine never lasts more than a day or so.