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crust shortbread cookies Valley butter Chocolate Filling cream cheese powdered sugar milk semi-sweet chocolate chips frozen whipped topping Coconut Pecan Filling container coconut pecan frosting cream cheese milk frozen whipped topping reserved whipped topping milk chocolate
Viewed: 142 - Published at: 4 years agoIngredients
- 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
Method
- 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 ounces cream cheese, the powdered sugar and 1 T 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-ounce 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 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
- Reserve another 1/4 cup whipped topping from 8 ounce 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.
