Wednesday, December 23, 2015

Holy Smoke Pie

I posted this recipe/blog after Thanksgiving last year, and some of you have asked for it again.  Here goes:

I think it was in the late seventies that I first had Holy Smoke Pie.  It was at a party at Debra Morris Harville's house.  After we ate, Debra had to give the recipe to everyone there.  I came home and made it for my family, and it has been a favorite since then.  I always make it at holiday dinners, because I believe tradition is important.  It has become a favorite of our granddaughters.

I've heard it called Chocolate Delight, Four-Layer Chocolate Dessert, and other odd things.  We call it Holy Smoke.  Here is how I make it:

Chop us a cup of pecans; set aside.

Add a stick of softened butter (NOT margarine) to one cup of self-rising flour.

Cut the butter into the flour.

Add the chopped pecans, and work it all together. Save two tablespoons of the pecans to sprinkle on top.

Pour into a 9" x 12" pan that has been sprayed with cooking oil.

Spread it over the bottom of the pan.  It helps to use your hands (or hand, if you have to keep one clean for the camera).

Looking good!  Put it into a 350 degree oven and bake until it is brown, 15-20 minutes.

Watch it carefully.  Looks like this one got a little brown in the Northeast corner.  No one cared. Let cool completely.

Mix a 4-serving package of chocolate pudding and 2 cups milk according to package directions.  See aside to thicken.

Blend together an eight ounce package of room-temperature cream cheese and 1 cup confectioner's sugar.

Add a cup of whipped cream and mix.  How could this NOT be good? I was home alone the day I made this, so I didn't have to fight anyone to lick the beater.

Very carefully, spread the cream cheese mixture over the cooled crust.  I find it easier to do a little bit at a time.  After this layer is on, spread the chocolate pudding on top of it.  

After the chocolate layer, use the rest of your 12 ounce container of whipped cream to cover the top. Sometimes, I use extra whipped cream, just because I like it.

  Make it pretty; then cover with the remaining chopped pecans.  Chill at least three hours; overnight if you can wait.

And here it is, in all its creamy, chocolately goodness.  This was the Thanksgiving dessert.  Have no doubt that there will be another one at Christmas, then my birthday, then. . .