German Chocolate Cream Pie

Here's the recipe Mom used for one of the pies she made for Thanksgiving this year. She made it sound so delicious, I begged her to post it here so I will remember to make it in the future! Here are Mom's suggestions:

"Next time I would use the lite cool whip, I would make my own coconut pecan icing so it would be fresh and just taste better, and I would use the light cream cheese.

This pie is absolutely rich, delicious, and so creamy smooth!!!!"

German Chocolate Cream Pie

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

INGREDIENTS
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

DIRECTIONS

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.

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

Recipe source: www.Pillsbury.com