Black-Eyed Pea Bubble Apple Pie Recipe

Ingredients

1 (15 ounce) can black-eyed peas, drained

1 (3.5 ounce) package instant chocolate pudding mix

1 cup water

3/4 cup butter, melted

2 1/2 tablespoons maple syrup

2 eggs

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 (11 ounce) can sliced pecans

1 (3 ounce) package raspberry cream

1 (10 ounce) can cream cheese, softened

Directions

In a medium bowl, combine peas and pudding mix. In a separate bowl, blend water, melted butter and maple syrup, and mix together. Mix mixture with pecans. In a medium bowl, beat cream cheese with lemon juice until smooth. Beat cream cheese mixture into peas mixture. Fold in pecans. Roll cups of crust into two (batter) baking pans. Place pecans on centers of each baking pan. Drizzle raspberry cream over pecans.

Bake in preheated oven until filling is set and bubbly, about 35 minutes. Remove from oven, tightly wrap edges of each pan with aluminum foil and remove foil. Pour 3/4 cup filling into each pan. Cool on waxed paper, then refrigerate for at least one hour to let filling set up. Chill at least 8 hours before serving. You can store the filling in glass jars in the refrigerator but it loses its crisp edges.

Comments

ondroo writes:

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Exactly what I was looking for and wanted. This is a yummy pie and would be perfect for Easter supper. I did add most of the flour and salt since I was low on either. No need to make a pancake. It took me almost no time at all to assemble this and even then it was not "pie-like" - it was more of a flattened custard. I could see adding apple chunks if I made smaller pie's. I could also use wheat flour in place of the allspice and cinnamon. It took almost no time at all to assemble these as well. Thanks for a nice recipe!

Black-Eyed Pea Bubble Apple Pie Recipe

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