Busters Recipes

Two Layer Chocolate Pie
  
  Pecan Pie Crust (recipe follows)
  1 - 8 ounce pkg cream cheese, softened
  1 cup sifted confectioners' sugar
  1 tsp vanilla
  1 cup heavy cream, whipped
  1 - 5 1/4 oz  pkg chocolate pudding and pie filling mix
  
  Prepare the pecan pie crust.  Combine cream cheese, confectioners' sugar, and vanilla in a bowl.  Beat with electric mixer until smooth and creamy.  Fold the cream cheese mixture into the whipped cream.  Spread one half of the mixture in the Pecan Pie Crust.  Refrigerate pie as well as remaining cream cheese mixture while preparing the chocolate pudding.  Prepare chocolate pudding according to package directions for pie filling.  Cool completely.  Spread over the cream cheese layer.  Cover with plastic wrap.  Refrigerate until set, about 3 hours.  Top with mounds of remaining cream cheese mixture just before serving. 
  
  Pe can Pie Crust:  Place 1 cup flour in a bowl.  Cut in 1/2 cup butter or regular margarine, using a pastry blender.  Mix until crumbs form.  Stir in 1 cup chopped pecan.  Press mixture into a lightly greased 9 inch pie shell.  Bake at 350 F oven for 25 minutes or until lighly browned.  Cool on rack.   

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