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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
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 pkg), softened
1/4 cup powdered sugar
1 tbsp milk
1/4 cup semi-sweet chocolate chips, melted, cooled
1 (8 oz) container frozen whipped topping (thawed)
Coconut-Pecan Filling
1 (15 oz) container coconut pecan frosting
2 oz cream cheese (from 8-oz pkg), softened
1 tbsp milk
1 (8 oz) container frozen whipped topping (thawed)
Garnishes
Reserved 1/2 cup whipped topping
1/2 milk chocolate bar (1.55 oz size) dark chocolate bar, chopped
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.
Meanwhile, in medium bowl, beat 2 oz cream cheese, the powdered sugar and 1 tbsp 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. 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.
In large bowl, beat 2 oz cream cheese, 1 tbsp 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.
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GERMAN CHOCOLATE CREAM PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
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 pkg), softened
1/4 cup powdered sugar
1 tbsp milk
1/4 cup semi-sweet chocolate chips, melted, cooled
1 (8 oz) container frozen whipped topping (thawed)
Coconut-Pecan Filling
1 (15 oz) container coconut pecan frosting
2 oz cream cheese (from 8-oz pkg), softened
1 tbsp milk
1 (8 oz) container frozen whipped topping (thawed)
Garnishes
Reserved 1/2 cup whipped topping
1/2 milk chocolate bar (1.55 oz size) dark chocolate bar, chopped
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.
Meanwhile, in medium bowl, beat 2 oz cream cheese, the powdered sugar and 1 tbsp 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. 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.
In large bowl, beat 2 oz cream cheese, 1 tbsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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