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German Chocolate Cream Pie

Pillsbury Kitchens
Updated Dec 12, 2006
Bake-Off® Contest 42, 2006
Annette Mease
Boise, Idaho
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This very tall pie delivers subtle German chocolate flavor rich and deliciously.

German Chocolate Cream Pie

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

770 Calories
53g Total Fat
8g Protein
67g Total Carbohydrate
47g Sugars

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;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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