This very tall pie delivers subtle German chocolate flavor rich and deliciously.
Bake-Off® Contest 42, 2006
Annette Mease
Boise, Idaho
Crust
-
12
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pecan shortbread cookies, broken into pieces
-
4
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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.
-
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 PER SERVING
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%
- Total Carbohydrate
- 67g
- 22%
-
- Dietary Fiber
- 4g
- 15%
- Sugars
- 47g
- Protein
- 8g
- 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;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Creamy Supreme is a registered trademark of The J.M. Smucker Company.
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