Total Time
1hr
Prep 1 hr
Cook 0 mins

This recipe was a winner in the Pillsbury Bake-Off 2007 contest. I can taste why it was a winner! The pie must be refrigerated 1 hour, 30 minutes before serving.

Ingredients Nutrition

  • Crust

  • 12 pecan shortbread cookies, broken into pieces
  • 4 Nature Valley pecan crunch granola bars (Nature Valley brand, 2 pouches from 8.9 ounce box, crushed, 3/4 cup)
  • 13 cup butter, melted
  • Chocolate Filling

  • 2 ounces cream cheese (from 8-ounce package, softened)
  • 14 cup powdered sugar
  • 1 tablespoon milk
  • 14 cup semi-sweet chocolate chips, melted and cooled
  • 1 (8 ounce) container frozen whipped topping, thawed
  • Coconut-Pecan Filling

  • 1 (15 ounce) container coconut pecan frosting (Pillsbury Creamy Supreme recommended)
  • 2 ounces cream cheese (from 8-ounce package, softened)
  • 1 tablespoon milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • Garnishes

  • 12 cup reserved whipped topping
  • 0.5 (1 5/8 ounce) milk chocolate candy bars or 1 12 ounces special dark chocolate, chopped

Directions

  1. In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
  2. Stir in melted butter with fork until well mixed.
  3. Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
  4. Place in freezer just until firm, about 10 minutes.
  5. Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
  6. On low speed, beat in melted chocolate chips.
  7. In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
  8. On medium speed, beat remaining topping from container into chocolate mixture until well blended.
  9. Spread 1/3 cup of the frosting evenly in bottom of crust.
  10. Spoon chocolate filling into crust; carefully spread.
  11. Place pie in freezer while making next layer.
  12. In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
  13. Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
  14. Beat remaining topping from container into coconut-pecan mixture until well blended.
  15. Carefully spoon over chocolate filling; spread evenly.
  16. Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
  17. Refrigerate 1 hour, 30 minutes before serving.

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