SCOTT HOBBS / WILSON COUNTY FAIR BAKING CONTEST FINALIST
7 Layer Chocolate Overload Pie
1/2 cup unsalted butter
1 cup graham cracker crumbs
2 Pillsbury Pet-Ritz Frozen Pie Crusts
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup dark chocolate chips
1 cup coconut
1 cup chopped walnuts
1 cup sweetened condensed milk
Melt the butter. Mix in graham cracker crumbs. Pat crumb mixture in the bottom of a Pillsbury Pet-Ritz deep dish frozen pie crust and up the sides. In layers, sprinkle semi-sweet chocolate chips, then butterscotch chips, then dark chocolate chips, then coconut, then walnuts over the crumb mixture. Drizzle the sweetened condensed milk over all. Do not stir. Use the second Pillsbury Pet-Ritz pie shell to decorate the top of the pie. Bake in a 350 degree for about 25 minutes.
Recipe created by Scott Hobbs of Lebanon for the Wilson County Fairs' Pillsbury Pet-Ritz Pie Baking Championship
