German Chocolate Cream Pie

Name: German Chocolate Cream Pie
Prep time: 1 h
Total time: 2 h 30 min
Yield: 8
Ingredients: 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; 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; 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; 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

19 Ratings

9 Reviews

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

This very tall pie delivers subtle German chocolate flavor rich and deliciously.

By Pillsbury Kitchens

Updated December 12, 2006

Bake-Off® Contest 42, 2006

Annette Mease
Boise, Idaho

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

Steps

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 770

Calories from Fat: 470

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;