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    You are in: Home / Recipes / Baskin Robbin's Pie Recipe
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    Baskin Robbin's Pie

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 12 mins

    12 mins

    4 hrs

    Jenny White's Note:

    I don't know why this is called Baskin Robbin's Pie but I do know that it is very YUMMY!

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    FILLING

    Directions:

    1. 1
      For the Crust:.
    2. 2
      Preheat oven to 350*.
    3. 3
      Mix flour, margarine and pecans together and press into the bottom and up the sides of a deep dish pie pan.
    4. 4
      Bake for 20 minutes.
    5. 5
      Allow crust to cool completely.
    6. 6
      For the filling:.
    7. 7
      Mix the sugar and cream cheese together until creamy.
    8. 8
      Reserve 1 cup of Cool Whip and fold the rest into the cream cheese mixture.
    9. 9
      Put this mixture into the pie crust and top with the prepared chocolate pudding.
    10. 10
      Top with reserved Cool Whip and sprinkle with pecans.
    11. 11
      Chill for at least 4 hours or over night.

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    Ratings & Reviews:

    • on November 26, 2013

      I inherited my Baskin Robbins Pie recipe from my dear grandmother 30 years ago. Hers is the same as this one but we use Nilla Wafers as the crust instead of a traditional pie crust. It is delicious and it saves so much time and money. Just put a layer of Nilla Wafers in the bottom and around the edges of your pan and add the filling. I promise you won't be disappointed.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baskin Robbin's Pie

    Serving Size: 1 (198 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 622.6
     
    Calories from Fat 367
    59%
    Total Fat 40.8 g
    62%
    Saturated Fat 16.7 g
    83%
    Cholesterol 39.7 mg
    13%
    Sodium 426.1 mg
    17%
    Total Carbohydrate 59.6 g
    19%
    Dietary Fiber 2.1 g
    8%
    Sugars 38.3 g
    153%
    Protein 7.7 g
    15%

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