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Bayou Goo Pie Recipe
A delightful Southern dessert layered with a cream cheese mixture, vanilla pudding, and a topping of melted chocolate and pecans on a shortbread crust.
Equipment
- electric mixer
- two mixing bowls
- Spatula
- pie dish
- refrigerator
Ingredients
- 1 ready-made shortbread crust
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped cream
- 1 package (3.4 oz) vanilla pudding mix
- 1½ cups milk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Beat the softened cream cheese with powdered sugar until smooth. Fold in the whipped cream. Spread this mixture evenly on the shortbread crust and refrigerate until set.
- Whisk the vanilla pudding mix with milk until smooth. Let it stand for a few minutes to thicken, then spread this on top of the cream cheese layer. Return the pie to the refrigerator.
- Melt the chocolate chips, stirring until smooth. Let it cool a bit, then pour it over the pudding layer. Sprinkle the chopped pecans on top.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the layers to set properly.
Video
Notes
Recipe Notes: Ensure each layer is fully set before adding the next. This gives your Bayou Goo Pie the perfect texture and presentation. The pie can be stored in the refrigerator for up to 5 days.
Special Tips: Use room temperature cream cheese for a smoother mix. Try making mini Bayou Goo Pies in a muffin tin for individual servings – they’re perfect for parties and look adorable too!
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