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Ingredients
- Crust
- 1 pkg frozen deep dish pie shells (2 shells), thawed
- 1/4 cup sliced almonds
- 3/4 cup semi-sweet chocolate chips
- Filling
- 1 pkg cream cheese, softened
- 3/4 cup milk
- 1 pkg (4 serving size) vanilla instant pudding
- 2 Tbsp sugar
- 1 can crushed pineapple in juice, drained
- Topping
- 1 medium banana, sliced
- 2 cups sliced fresh strawberries
- 1 1/2 cups frozen whipped topping, thawed
Details
Preparation
Step 1
Preheat oven 375F. Flatten one pie crust in center of Medium Round Stone; brush with water and sprinkle with nuts. Place remaining crust over first crust, matching edges. Gently press down to seal with bottom crust. Roll out crusts to edge of Baking stone. Fold 1/2 inch of crust edge under to form an even border. Form a decorative edge; prick center of pastry.
Bake 20-25 minutes or until golden brown. Immediately sprinkle with chocolate chips; let stand until melted. Spread evenly over crust; cool completely.
For filling, place cream cheese in bowl and microwave on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar; whisk until mixture begins to thicken. Fold in pineapple. Spread filling evenly over crust. Refrigerate until serving time.
For toppings, arrange fruit over top of pie. Decorate with whipped topping.
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