How We Make Chocolate Pudding Pie - Chocolate Meringue Pie Recipe
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Original BAKER'S GERMAN'S Sweet Chocolate Cake
Original BAKER'S GERMAN'S Sweet Chocolate Cake
-
time
prep:
30 min
total:
2 hr
servings
total:
16 servings
--
what you need
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting
make it
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.zzle over COOL WHIP mixture. Top with remaining ingredients.
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Sweet Chocolate Cake
German Sweet Chocolate Pie #deliciousdesserts23
German Sweet Chocolate Pie
1 pkg Bakers German Chocolate break into chunks
1/3 C milk
8 oz softened cream cheese cut into 8 pieces. ORIGINAL recipe calls for 4 oz. If not a fan of cheesecake use 4 oz. instead of 8**
2 T sugar
8 oz thawed cool whip
Graham Cracker Crust
microwave Chocolate with 2 T of the milk.
cook 1 minute. stir. cook 1 minute. stir until Chocolate melted.
Beat in cream cheese , sugar, remaining milk until smooth. USE hand electric mixer if possible** I was tired and did not pull mine out. The pie was not as creamy as I like it. **
put in Refrigerator to chill 10 minutes.
fold in softened cool whip until smooth.
pour into crust.
Freeze 6 hours.
stays good in thr freezer for months. * it will not last that long.
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Chocolate Pecan Pie Recipe - Pecan Pie with Semi-Sweet Chocolate Chips
Learn how to make a Chocolate Pecan Pie Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Pecan Pie with Semi-Sweet Chocolate Chips!
German Chocolate Pie
Let's convert German chocolate cake into a delicious pie. If you enjoy the video, please tell your friends and click Like and Subscribe.
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▼GERMAN CHOCOLATE PIE RECIPE▼
===============================
Ingredients:
Pie Crust:
1 pie crust, baked and cooled (see How to Make a Regular Pie Crust)
Filling:
•4 ounces German sweet chocolate, chopped
•2 ounces unsweetened chocolate, chopped
•1 can (14 ounces) sweetened condensed milk
•4 large egg yolks
•1 teaspoon vanilla extract
•1 cup chopped pecans
Topping:
•½ cup packed brown sugar
•½ cup heavy whipping cream
•¼ cup butter, cubed
•2 large egg yolks
•1 cup sweetened shredded coconut
•1 tsp vanilla extract
•¼ cup chopped pecans
Directions:
Filling:
•Preheat oven to 350 degrees.
•In a microwave, melt chocolates in a large bowl.
•Stir until smooth.
•Cool slightly.
•Whisk in condensed milk, egg yolks and vanilla.
•Stir in pecans.
•Pour into crust.
•Bake 16-19 minutes or until set.
Topping:
•Cool for 1 hour on a wire rack.
•Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter.
•Bring to a boil over medium heat, stirring to dissolve sugar.
•Once mixed, remove from heat.
•In a small bowl, whisk a small amount of the hot mixture into the egg yolks.
•Pour the egg yolk mixture into the pan containing the hot mixture, whisking constantly.
•Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly.
•Remove from heat.
•Stir in coconut and vanilla.
•Cool 10 minutes.
•Pour over filling.
•Sprinkle with pecans.
•Refrigerate for 4 hours or until cold.