(just like) bayou goo pie
This recipe is adapted from the My Mess Their Kitchen website. It is inspired by the “Bayou Goo Pie” at House of Pies in Houston, Texas. It is best made the day before you want to eat it!
Ingredients
Crust
1 cup finely ground graham cracker crumbs 1/2 cup finely ground pecans
1/3 cup sugar
6 tbsp butter, melted
1/2 tsp ground cinnamon
OR
Premade Store-bought Graham Cracker Crust Pie Shell
Filling and Topping
8 oz cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip (separated)
1 (4 oz) box chocolate instant pudding
1 (4 oz) box vanilla instant pudding
2 cups milk
1 tsp vanilla
1 cup milk chocolate chips (separated)
Cocoa powder, sifted
Directions
Preheat the oven to 375 degrees.
I used a premade store-bought graham cracker crust pie to save time-if you did too, skip to #6; but to be closer to the original, follow these directions to make your own crust:
After using a food processor to grind graham cracker & pecans into fine ground crumbs, mix the graham cracker & pecan crumbs, sugar, butter, and cinnamon together in a bowl. Press the mix into a 9" pie pan. Use a deep dish pie pan, if you have one.
Bake for 7-10 minutes until golden and crisp.
Let cool.
Make the first layer by combining the cream cheese, powdered sugar, and half of the cool whip using the whisk attachment of an electric mixer.
Stir in half the chocolate chips and fill in the first layer of pie.
In a separate bowl, whisk the puddings, milk, and vanilla together. Stir in the chocolate chips, and let set for 5 minutes.
Create a pudding layer on top of the cream cheese layer. Cover and let set over night.
Top with the remaining cool whip and dust on some cocoa powder.
