German Chocolate Cream Pie

(20)
10 reviews.
  • 60 min prep time
  • 2 hr 30 min total time
  • 14 ingredients
  • 8 servings

Ingredients

Crust

12
pecan shortbread cookies, broken into pieces
4
Nature Valley™ pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
1/3
cup butter, melted

Chocolate Filling

2
oz cream cheese (from 8-oz package), softened
1/4
cup powdered sugar
1
tablespoon milk
1/4
cup semisweet chocolate chips, melted, cooled
1
container (8 oz) frozen (thawed) whipped topping

Coconut-Pecan Filling

1
container (15 oz) Pillsbury™ Creamy Supreme™ coconut pecan frosting
2
oz cream cheese (from 8-oz package), softened
1
tablespoon milk
1
container (8 oz) frozen (thawed) whipped topping

Garnishes

Reserved 1/2 cup whipped topping
1/2
milk chocolate candy bar (1.55-oz size) or 1/2 dark chocolate candy bar (1.44-oz size), chopped

Directions

  1. 1 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.
  2. 2 Meanwhile, in medium bowl, beat 2 oz cream cheese, the powdered sugar and 1 tablespoon 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-oz container for garnish. On medium speed, beat remaining topping from container into chocolate mixture until well blended.
  3. 3 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.
  4. 4 In large bowl, beat 2 oz cream cheese, 1 tablespoon milk and remaining frosting with electric mixer on medium speed until well blended. Reserve another 1/4 cup whipped topping from 8-oz 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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