German Chocolate Cream Pie

20 Ratings

10 Comments

Prep 60 min
Total 2 hr 30 min
Ingredients 14
Servings 8

This very tall pie delivers subtle German chocolate flavor rich and deliciously. MORE+ LESS-

By Pillsbury Kitchens

Updated December 12, 2006

Bake-Off® Contest 42, 2006

Annette Mease

Boise, Idaho

Ingredients

Crust

pecan shortbread cookies, broken into pieces

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

oz cream cheese (from 8-oz package), softened

1/4

cup powdered sugar

tablespoon milk

1/4

cup semisweet chocolate chips, melted, cooled

container (8 oz) frozen (thawed) whipped topping

Coconut-Pecan Filling

container (15 oz) Pillsbury™ Creamy Supreme™ coconut pecan frosting

oz cream cheese (from 8-oz package), softened

tablespoon milk

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

Steps

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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

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

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

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.

Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 770
Calories from Fat: 470

% Daily Value

Total Fat: 53g; 81%
Saturated Fat 31g 153% Trans Fat 2g
Cholesterol: 90mg; 29%
Sodium: 260mg; 11%
Potassium: 230mg; 7%
Total Carbohydrate: 67g; 22%
Dietary Fiber 4g 15% Sugars 47g
Protein: 8g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 9 Fat;