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Black-Bottom Spumoni Layer Pie

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Pillsbury Kitchens
Updated Sep 23, 2019
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Here it is: A blockbuster pie made for the holidays! Inspired by classic Italian spumoni flavors, this four-layer pie features a chocolate ganache base, maraschino cherry-cream cheese filling, smooth pistachio pudding, and fluffy Cool Whip to top it all off. Garnish with a chocolate drizzle, crunchy pistachios and maraschino cherries for a dessert that's equal parts festive, showstopping and delicious.

More About This Recipe

  • Christmas pies are one of our favorite ways to get into the holiday spirit. For more sweet ideas, check out all our Christmas Dessert Recipes.

Black-Bottom Spumoni Layer Pie

  • Prep Time 30 min
  • Total 5 hr 30 min
  • Ingredients 14
  • Servings 8
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Ingredients

Fudge Layer

  • 2/3 cup dark or semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 tablespoon butter

Cherry Cream Cheese Layer

  • 4 oz (from 8-oz package) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon maraschino cherry juice
  • 1/4 cup chopped maraschino cherries
  • 1 cup Cool Whip frozen whipped topping, thawed (from 8-oz container)

Pudding Layer

  • 1 box (3.4 oz) Jell-O® pistachio-flavor instant pudding & pie filling mix
  • 1 1/2 cups cold milk

Topping

  • 2 cups Cool Whip frozen whipped topping, thawed (from 8-oz container)
  • 1 tablespoon chopped shelled pistachio nuts
  • 5 maraschino cherries with stems, patted dry

Instructions

  • Step 
    1
    Heat oven to 450°F. Place pie crust in 9-inch glass pie plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool 15 minutes.
  • Step 
    2
    Meanwhile, in 1-quart heavy saucepan, mix all Fudge Layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 1 tablespoon fudge mixture in small microwavable bowl for drizzle; cover and refrigerate. Spread remaining fudge mixture in bottom of pie crust. Place in refrigerator 30 minutes.
  • Step 
    3
    In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in cherry juice. Stir in 1/4 cup chopped cherries and 1 cup whipped topping until well mixed. Spread mixture carefully over fudge layer.
  • Step 
    4
    In another medium bowl, beat Pudding Layer ingredients with whisk about 2 minutes or until thick; spread over cherry cream cheese layer. Drop 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Refrigerate at least 4 hours until completely chilled.
  • Step 
    5
    To serve, microwave reserved fudge mixture uncovered on High 10 to 15 seconds or until thin enough to drizzle. With fork, drizzle on top of pie. Sprinkle with nuts, and add cherries with stems on top. Cut into wedges to serve. Cover and refrigerate any remaining pie.

Nutrition

460 Calories
25g Total Fat
5g Protein
53g Total Carbohydrate
33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
15g
76%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
390mg
16%
Potassium
190mg
5%
Total Carbohydrate
53g
18%
Dietary Fiber
2g
7%
Sugars
33g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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