German Chocolate Cream Pie Recipe

Name: German Chocolate Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 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; Chocolate Filling; 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; Coconut-Pecan Filling; 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; Garnishes; 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

Servings: persons

Crust
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
Chocolate Filling
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
Coconut-Pecan Filling
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
Garnishes
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

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.

3329

kcal

Calories

338

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust, 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, and more.

Yes, German Chocolate Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Chocolate Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions