Layered Mud Pie

Ingredients:
4 oz, baker's semi-sweet chocolate
1/4 cup sweetened condensed milk
1 pkg pie crust (store bought or make your own)
1/2 cup pecans (or nut of choice)
2 cups milk
2 pkg chocolate pudding mix, 3 oz boxes
1 tub cool whip (8 oz tub)

Instructions:

1. Melt the chocolate in microwave.  Make sure to stir it every 30 seconds or so, so that it doesn't scorch.  When melted, mix the chocolate and condensed milk in a bowl.
2. Put your pie crust into a pie plate.  Then, pour chocolate mixture into your prepared crust and sprinkle with nuts.
3. Beat milk and pudding mix, spoon 1 1/2 cups of the mixture over the nut layer; mix half of the tub of cool whip with remaining pudding and spread onto pie.
4. Top with remaining cool whip and refrigerate 3 hours.

Notes:

• I love sweetened condensed milk.  I could eat it with a spoon.  Oh wait, I do.
• Instructions don't say to, but your pie crust should be baked, not raw.
• 1% milk was used.  Slightly healthy.
• I had a bunch of hodge podge pudding mixes in the little 1.5 oz packages, so I used 4 of them. Oh, and they were all the fat free (or is it sugar free) kinds.
• I got lots of raves about this pie.

Cookie Cake Pie: Attempt #2

I was not going to let this recipe win. I had to successfully make it! So, the next day it was time to make a second attempt of the "Cookie Cake Pie."

And I did it!
Ingredients:A single pie crust
A batch of cookie dough (homemade or store bought)
A batch of cake batter
Frosting

Instructions:
1. Preheat oven to 350.
2. Line pie pan with pie crust. Place cookie dough on pie crust, spread evenly. Should end up being about an inch thick. (Note, you should also end up with some dough leftover.)
3. Make your cake batter. Pour batter onto cookie dough until pie crust is about 2/3 filled. (This is where I originally went wrong. I used all the batter.) You should end up with leftover batter. Be creative and use it like I did, cookie cupcakes.
4. Pop the monster in the oven, check it after 25 minutes. You're aiming for golden brown edges. Continue to bake at 5 minute increments until golden brown edges are achieved. (See the cookie cupcakes in there...?)
5. Pull it out and let it cool. Once cooled frost it. The original maker of this recipe said that her frosting was about 1" thick. EEK! I did not lay it on that thick.
It was a bit sloppy when I cut into it. But man was it good. Diabetes waiting to happen. Well worth it though!

Thank you CakeSpy for sharing this recipe.