German Chocolate Cream Pie

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READY IN: 1hr
SERVES: 8
UNITS: US

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
  • 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 1/2 ounces special dark chocolate, chopped
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DIRECTIONS

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