Frozen German Chocolate Pie

I seldom make recipes from magazine anymore. I usually find them too complicated or the ingredients something I don't keep on hand or care to stock. But when I came across this Frozen German Chocolate Pie in Christmas Cottage magazine it sounded so yummy and easy that I had to try it.




Overall it was easy to make! The best part is its frozen, so making ahead is an added bonus for me in the busy holiday season. In fact, we were so stuffed after Christmas dinner we didn't serve it until last night.




It was very YUMMY! But it was also very, very rich. When I make this again I will change a few things. First, I will use half the coconut the recipe calls for. While I like coconut, I don't love it. For me, two cups of coconut is way too much.

Secondly, I will make two pies out of this one recipe, only using the coconut/pecan filling as topping. If the recipe is followed, the pie is very large and again, very rich. A smaller piece is much better after a heavy meal. Actually, after any size meal!

If you freeze it longer then the four hours the recipe suggests, leave it on the counter longer. It was easy to cut after 45 minutes.

I like that this can be made ahead and stored until needed.


 Here's the recipe! If you make it, let me know how you like it!


FROZEN GERMAN CHOCOLATE PIE

½ (14.1 ounce) package refrigerated pie dough
½ cup butter or margarine
2 cups sweetened flaked coconut
1 cup chopped pecans
1 can sweetened condensed milk
1 (8 ounce) package of cream cheese softened
2 (4 ounce) dark chocolate bars, melted
1 (8 ounce) container of frozen extra-creamy whipped topping, thawed
½ cup caramel ice cream topping

Preheat oven to 450o. Bake crust in a 9 inch deep dish pie plate for 10 minutes. Cool completely.

In a large skillet, melt butter. Stir in coconut and pecans. Cook for 2 to 3 minutes or until lightly browned. Remove from heat.

In a large bowl, beat cream cheese, sweetened condensed milk and chocolate. Fold in whipped topping.

Spoon half of the cream cheese mixture into prepared crust. Top with ¼ cup caramel topping and half of the coconut mixtures. Repeat layers with remaining ingredients. Cover with plastic wrap, and freeze for at least 4 hours or until firm.

Let frozen pie stand at room temperature for 5 minutes before slicing.