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German Chocolate Cream Pie

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Annette Mease Boise, ID Bake-Off� Contest 42, 2006


German Chocolate Cream Pie Prep Time: 1 hr ; Start to Finish: 2 hr 30 min Makes: 8 servings Nutrition Information

This very tall pie delivers subtle German chocolate flavor rich and deliciously.


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

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.

High Altitude (3500-6500 ft):No change.

Creamy Supreme is a registered trademark of The J.M. Smucker Company.


Note:

  • To easily crush granola bars, do not unwrap; use rolling pin to crush bars..


What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

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