Sunday, September 8, 2013

Pie Cake (Chocolate or Lemon)

I just love that fun name!
My sis-in-love shared this easy recipe with me over 30 years ago.  In combing through a lot of old recipes recently, I came across this one and knew I needed to share it on the blog.

The crust is made with a cake mix...then it's topped with a can of pudding...then a layer of Cool Whip or meringue.

Simple, delicious and Deliciously Simple! 

(Be sure to read through the whole recipe before mixing
because there are options)




PIE CAKE

Crust: 

1 (18 ozs) lemon or chocolate cake mix
5 Tb. butter
3 egg yolks
1 c. coconut 
(if you don't care for coconut, add nuts, or omit)

Preheat oven to 350*. 

Mix cake mix, butter, egg yolks and coconut until crumbly. (It seems dry, but keep mixing and it will blend). Press in ungreased 9" X 13" pan.  Bake 10 minutes; cool to room temperature. 

(If you're using Cool Whip instead of meringue, bake 20 minutes)

Pudding Layer: 

1 (22 ozs) can (same flavor as cake mix) pudding and pie filling
(or substitute 2 sm. boxes (sugar free) instant pudding mixed with 2 c. milk...let stand until thickened)

Spread pudding over cooled crust. Top with 8 - ozs. Cool Whip or top with meringue (only if using canned pudding). (I sprinkled toasted coconut over Cool Whip.)

Meringue: 
3 egg whites
1/2 c. sugar 

Beat egg whites until stiff; gradually add sugar and beat until dissolved. Top pudding with meringue. Bake 15 minutes or until light brown. 

Chill until ready to serve.

Linked to Thursday's Treasures
Weekend Potluck