German Chocolate isn’t really my cup of tea. However, the hubs and family love it! So when I came across a recipe for German Chocolate Cream Pie it was quickly bookmarked.
Finally, I was able to give it a try this past Father’s Day. It was rich, very rich, but well worth it!
Crust:
12 pecan shortbread cookies, broken into pieces
4 Nature Valley granola bars {2 pouches from 8.9oz box}, crushed {3/4 cup}
1/3 Cup butter, melted
Chocolate Filling:
2 oz. cream cheese {from 8 oz. package}, softened
¼ Cup powdered sugar
1 tablespoon milk
¼ Cup Hershey’s semi-sweet chocolate chips, melted, cooled
1 container {8oz} cool whip, thawed
Coconut-Pecan Filling:
1 container {15oz} Pillsbury Creamy Supreme Coconut Pecan Filling
2 oz. cream cheese {from 8oz. package}
1 tablespoon milk
1 8oz. cool whip, thawed
1. In food processor or blender, process cookies and granola until fine crumbs form; pour into med. Bowl and stir in melted butter with fork, mix well. Press mixture in bottom of ungreased 9-8 inch pie plate. Place in freezer just until firm, about 10 minutes.
2. Meanwhile, in med, bowl, beat 2 oz. cream cheese, powdered sugar and 1 tablespoon mil with an electric mixer on med. Speed until blended. On low speed, beat in melted chocolate chips. In small bowl, reserve ¼ cup cool whip for garnish. On med. Speed, beat reaming 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 with reaming frosting using electric mixer on med. Speed until well blended. Reserve another ¼ cup cool whip from 8 oz. tub in same small bowl. Beat remaining topping from container into coconut-pecan mixture until well blended. Carefully spoon over chocolate filling; spread evenly. Carefully spread reserved ½ Cup whipped topping over the top. Sprinkle with chocolate chips and chill overnight.
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