Chocolate Pan Pie
A rich chocolate cream pie with a crunchy walnut crust, layered with creamy filling and topped with whipped cream, walnuts, and candied cherries—perfect for special occasions or indulgent treats.
Ingredients
Instructions
- Melt oleo in the bottom of a cake pan.
- Add walnuts and flour to the melted oleo.
- Mix together and pat the mixture into the bottom of the pan to form a crust.
- Bake at 350°F for 25 minutes until light brown.
- Allow the crust to cool.
- Mix cream cheese, powdered sugar, and half of the Cool Whip until smooth.
- Spread this mixture evenly over the cooled crust and chill.
- Combine the instant vanilla and chocolate puddings with 3 cups of milk and let stand for 20 minutes.
- Spread the pudding mixture over the cream cheese layer.
- Top with the remaining Cool Whip, then garnish with walnut halves and candied cherries.
Tips & Substitutions
For a nuttier flavor, consider toasting the walnuts before adding them to the crust. If you prefer a lighter option, you can substitute half of the cream cheese with Greek yogurt. To avoid a soggy crust, ensure it cools completely before adding the filling. For a fun twist, try adding a layer of caramel sauce under the pudding layers.
Serving Suggestions
Serve chilled for the best texture and flavor, and consider pairing it with a scoop of vanilla ice cream for extra indulgence. This dessert is perfect for gatherings, alongside coffee or tea. It also pairs beautifully with Krista'S Snickerdoodles for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the crust from becoming soggy, layer the cream cheese mixture and pudding only when ready to serve. If you have leftover pudding, it can be served as a dessert on its own.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Pan Pie contains roughly 532 calories, with 9g protein, 63g carbohydrates, and 29g fat. It is a good source of protein (19% of the Daily Value), iron (17% of the Daily Value), and vitamin A (17% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh whipped cream instead of Cool Whip?
Yes, you can definitely use fresh whipped cream for a more homemade touch. Just be sure to gently fold it into the cream cheese mixture and the pudding layer to maintain lightness and fluffiness.
How can I make this recipe gluten-free?
To make this Chocolate Pan Pie gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, especially the instant pudding mixes, are certified gluten-free to avoid any cross-contamination.
What should I do if I don't have walnuts?
If you don't have walnuts, you can substitute them with pecans or almonds for a similar texture and flavor. Alternatively, you can omit the nuts entirely for a nut-free version, but be sure to adjust the crust mixture accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).