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Frozen Red Velvet German Chocolate Deep Dish Pie
Frozen red velvet German chocolate pie is a showstopper dessert that is unbelievably easy. You can make it well ahead of time and store in the freezer until you are ready to use.
Course
Pie
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
10
Calories
Author
Marye Audet-White
Ingredients
Crust
1 ½
cups
sweetened coconut
, toasted
½
cup
toasted pecans
½
cup
graham cracker crumbs
⅓
cup
melted unsalted butter
1
tablespoon
flour
Filling
1
pkg.
(4 oz.) BAKER'S GERMAN'S Sweet Chocolate
2
cups
heavy
cream
divided use
⅓
cup
sugar
4
oz
.
cream
cheese softened
2
teaspoons
red velvet emulsion
(flavoring)
2
tablespoos sugar
Topping
½
cup
heavy
cream
2 - 4
tablespoons
sugar
¼
cup
chopped chocolate
Instructions
Crust
Blend the coconut in a blender or food processor until it looks like crumbs.
Pulse the pecans until they are chopped fine.
Add to a bowl with the graham cracker crumbs and flour.
Mix in the melted butter until crumbly.
Press over bottom and about halfway up sides of the springform pan.
Bake at 325F for 10 minutes.
Let cool.
Filling
Using the microwave, melt the chocolate in 3 tablespoons of the heavy
cream
.
Stir until smooth.
Beat
in the
cream
cheese, 2 tablespoons sugar, flavoring and 3 more tablespoons of the
cream
.
Let cool.
Meanwhile
beat
the remaining whipped
cream
until very soft peaks form.
Slowly
beat
in the rest of the sugar until the
cream
is thick and holds peaks.
Fold
the whipped
cream
gently into the chocolate mixture.
Spoon into the cooled crust, cover with freezer wrap and freeze for at least 6 hours or up to 3 months.
To Serve
About 15 minutes before serving:
Remove the pie from the freezer.
Rub the outside of the springform with a cloth dipped in hot water or a hot towel.
Carefully remove the sides of the spring form.
Whip the remaining heavy
cream
and sugar.
Top the pie with the whipped
cream
and chopped chocolate for garnish.