I Tried the Texas-Famous “Yum Yum Pie”, and It’s the Easiest Thanksgiving Dessert You’ll Ever Make (Lives Up to Its Name!)

Every family has that one dessert — the no-bake wonder that shows up at every potluck, community gathering, and holiday spread. For many Southern families, that dessert is the Texas Yum Yum Pie, a layered, rich dessert that’s been gracing church cookbooks and family recipe boxes for generations. The thing about Texas Yum Yum Pie is that it’s not just another dessert. It’s a nostalgic, no-fuss “miracle” that comes together quickly, with zero baking required. Even if, like me, you prefer to make your food from scratch as much as possible — this one uses a lot of packaged products — there will be a place in your repertoire for this pie. One bite, and you’ll understand why it’s survived decades of culinary trends.

Get the recipe: Texas Yum Yum Pie

Making this pie couldn’t be simpler. Start by grabbing your ingredients — and I mean literally. It’s a pantry-friendly dream. You’ll need instant pudding mixes (chocolate and vanilla), cream cheese, whipped topping, and a store-bought graham cracker crust. 

First up, the chocolate layer: Whisk the chocolate pudding mix with 1½ cups of milk until it’s smooth, then pour it into your graham cracker crust and level it out. Next, tackle the cream cheese layer. In a clean bowl, blend softened cream cheese with two cups of thawed whipped topping until it’s silky. Fold in some powdered sugar and spread this mixture over the chocolate pudding.

For the final layer, combine the vanilla pudding mix with the remaining milk, fold in the last of the whipped topping, and spread it over the cream cheese layer. Add a generous sprinkle of chopped nuts on top, and you’re done. Pop it in the fridge for at least 30 minutes, and dessert is served.

I was not expecting to like this pie. I prefer to avoid instant mixes and other packaged foods. But there’s a time and a place for everything, and testing new recipes routinely opens me up to new experiences and ways of doing things. Those layers were incredible. The chocolate pudding provides a rich base, the cream cheese adds a tangy sophistication, the vanilla pudding top brings everything together with a light, airy touch, and the graham cracker crust and chopped nut topping give it the perfect textural contrast. The recipe calls for chopped pecans or walnuts, but we have allergies to those two in our house, so I opted for chopped pistachios. I adore walnuts and pecans (especially toasted), but the flavor was spot-on with pistachios. And I also love the pop of color it added to the pie!

The texture is what really got me, though. Each layer is distinct yet harmonious, creamy without being heavy, sweet without being cloying. Though, small servings are essential. The nuts and crust add just the right amount of crunch, preventing the pie from feeling one-dimensional. And did I mention that it takes about 15 minutes to assemble? In the world of busy weeknight dinners and last-minute weekend get-togethers, this pie is a great dessert to have in the rotation.

• Temperature matters. Make sure your cream cheese is truly softened so that it really blends. 
• You need this kitchen tool. When spreading each layer, an offset spatula is non-negotiable for those distinct layers.
• Embrace the mess. When you cut into it, the layers will bleed together and flop. It’s OK; they’ll still be there. And when you dig in, you’ll be able to taste (and see) each element.
• Let it linger. The 30-minute chill time is the minimum recommendation. Make this pie the night before you need it. Those hours in the fridge allow the flavors to mingle and the layers to set perfectly. It’s even better the next day. 
• DIY your crust. A homemade crust would take this to the next level. Beyond its much better flavor, I’d make it slightly thicker to support the creamy layers.
• Go big! With a 9-inch pie crust, I had a lot of pudding mix left over. I’d recommend using a much larger pie pan. You’ll have some bonus extra pudding if you don’t have one. 
• Mix it up. Swap out the nuts, use different pudding mixes or make your own, add some extract, and make your own whipped cream if you’re feeling extra. This pie is a blank canvas waiting for your personal touch.

Get the recipe: Texas Yum Yum Pie