German Chocolate Cream Pie |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was a winner in the Pillsbury Bake-Off 2007 contest. I can taste why it was a winner! The pie must be refrigerated 1 hour, 30 minutes before serving. Ingredients:
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) |
1/3 cup butter, melted |
2 ounces cream cheese (from 8-ounce package, softened) |
1/4 cup powdered sugar |
1 tablespoon milk |
1/4 cup semi-sweet chocolate chips, melted and cooled |
1 (8 ounce) container frozen whipped topping, thawed |
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 |
1/2 cup reserved whipped topping |
0.5 (1 5/8 ounce) milk chocolate candy bars or 1 1/2 ounces special dark chocolate, chopped |
Directions:
1. In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
2. Stir in melted butter with fork until well mixed.
3. Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
4. Place in freezer just until firm, about 10 minutes.
5. Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
6. On low speed, beat in melted chocolate chips.
7. In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
8. On medium speed, beat remaining topping from container into chocolate mixture until well blended.
9. Spread 1/3 cup of the frosting evenly in bottom of crust.
10. Spoon chocolate filling into crust; carefully spread.
11. Place pie in freezer while making next layer.
12. In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
13. Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
14. Beat remaining topping from container into coconut-pecan mixture until well blended.
15. Carefully spoon over chocolate filling; spread evenly.
16. Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
17. Refrigerate 1 hour, 30 minutes before serving.
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