Decadent Silky German Chocolate Pie
How about a German Chocolate Pie
The best of a German Chocolate Cake on a Chocolate Pie
Printable Recipe Here:
@DarlenesTable
The Recipe
Here are the Ingredients
For 9 Inch Pie crust
Chocolate Filling:
* 4 ounces German’s Sweet chocolate, chopped
* 1 tablespoon butter
* 1 teaspoon vanilla extract
* 1/3 cup sugar
* 3 tablespoons cornstarch
* 1 1/2 cups of half and half
* 2 large egg yolks
Topping:
* 2/3 cup evaporated milk
* 1/2 cup sugar
* 1/4 cup butter, cubed
* 1 egg, lightly beaten plus 1 egg yolk
* 1 1/3 cups flaked coconut, toasted
* 1/2 cup chopped pecans, toasted
*
* For 11 Inch Pie crust
Chocolate Filling:
* 8 ounces German’s Sweet chocolate, chopped
* 3 tablespoon butter
* 2 teaspoon vanilla extract
* 2/3 cup sugar
* 6 tablespoons cornstarch
* 3 cups of half and half
* 4 large egg yolks
Topping:
* 2/3 cup evaporated milk
* 1/2 cup sugar
* 1/4 cup butter, cubed
* 1 egg, lightly beaten plus 1 egg yolk
* 1 1/3 cups flaked coconut, toasted
* 1/2 cup chopped pecans, toasted
Directions:
Preheat oven to 400 degrees.
On a lightly floured surface, roll pastry dough to a 1/8 inch thick circle; Transfer to to your 9 inch or 11 inch pie plate. Trim pastry to 1/2 in beyond rim of plate: Flute the edge.
Line unpicked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights: bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. Ina small heavy saucepan, mix sugar and cornstarch. Whisk in whole mile. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust. Chill for 4 hours.
Cool pie 30 minutes on a wire rack. Refrigerate, covered until cold, at least 3 hours. Yield: 8 servings.
Toasted Coconut Instructions:
Pre-Heat oven to 300 degrees F. Lay parchment paper on a cookie sheet, Spread coconut over sheet, Cook for 13 minutes. Take out of oven and stir continue cooking and stirring for 4-5 minutes or until the color is a golden brown.
Coconut Pecan German Chocolate Pie (Nadeem Saim Taste Of Home)
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Erin Mcdowell's German chocolate pie!
Erin McDowell's German chocolate pie!
We have such admiration and love for Erin and her knowledge of baking. Elsie gave me Erin's Book of Pie for Christmas and I was elated because now we have all her recipes. We adapted the german chocolate pie to our liking and so glad we did. We did Erin's all buttah pie crust, which we par baked before hand (we prebaked the crust so it would't be mushy) There are 2 parts to making this pie and we start with the chocolate custard.
Chocolate custard-
1 cup granulated sugar
1/3 cup cocoa powder
1/4 cup all purpose flour
2 large eggs- room temp
4 tbsp of melted butter
1/3 cup heavy cream
2 oz melted german choclate (bakers german chocolate blocks)
2 tsp vanilla extract
Coconut pecan topping-
4 large egg yolks
1 cup evaporated milk
1 cup granulated sugar
1/4 tsp fine sea salt
2 1/2 cup sweeten shredded coconut flakes
1 cup chopped pecans
Preheat oven 350 degrees. Make custard on stove top. In a medium bowl, whisk sugar, cocoa powder, flour and salt and set aside. Whisk in eggs, melted butter, heavy cream, melted chocolate and vanilla until smooth. Then pour into parbaked crust. Bake at 350 degrees for 30-35 mins until custard is set around edges (it may jiggle in middle)
While to custard pie is baking, make your coconut pecan topping.
This needs to ne made on the stovetop with medium heat and a medium sauce pan. Whisk in eggs, thenevaporated milk, sugar, vanilla and salt. Cook on medium low heat whisking constantly until mixture begins to thicken. Switch from whsking to using a rubber spatula to get into the corners of the pot. after 8-10 mins and is thickened. Remove from heat and stir in pecans then coconut flakes and allow to cool in a bowl to room temp. Spread topping evenly over cooled custard pie and chill for 1 hour before cutting and serving.
German Chocolate Pie Recipe
#germanchocolate #coconut #piecrust #bestpieever
German Chocolate Pie Recipe
• Use single-pie crust 9 inches)For deep dish double the pudding mixture.
Ingredients
• 4 ounces German sweet chocolate, chopped
• 2 tablespoon butter
• 1 teaspoon coconut extract
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/2 cups whole milk
• 2 large egg yolks
• TOPPING:
• 2/3 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup butter
• 1 large egg yolk lightly beaten
• 1-1/3 cups sweetened shredded coconut, toasted
• 1 cup chopped pecans, toasted
Directions
•Preheat oven to 350 degrees. Line pie crust with parchment paper and fill with pie weights, dried beans or uncooked rice. Bake 12 minutes then remove parchment paper and weights and cook an additional 10 minutes or until crust is beautifully brown. Cool on a wire rack for 30 minutes.For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in coconut extract. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Left filling cool completely then spoon over pudding mixture gently. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 5 hours or overnight.
Jill's Memaw's German Chocolate Pie - Plantbased
Memaw's German Chocolate Pie by Jill McKeever
To prepare the crust:
2 cups rolled oats
1/2 cup pitted dates, soaked
1/4 cup almond butter, warmed
4 tablespoons water
For the crust, use a food processor to process the rolled oats and dates into a fine, crumbly texture. Add almond butter and process for about a minute. Add 3 tablespoons water; pulse until the mixture comes together without crumbling. If it’s not holding together, add more water, 1 teaspoon at a time. Transfer to a pie plate. Press mixture into pie plate evenly around the base and up the sides. Set aside.
To prepare the pie filling:
4 ounces semisweet baking chocolate
3/4 cup granulated sugar
12-ounces evaporated soy milk
3 eggs worth of Ener-G Egg Replacer
2/3 cup unsweetened coconut flakes
1/3 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 350ºF degrees.
Combine chocolate, sugar, and evaporated soy milk in a medium saucepan; cook over medium heat,
stirring often, until mixture just comes to a boil. Remove from heat. Whisk in egg
replacer; stir in coconut, pecans, and vanilla. Pour into pie crust.
Bake 35 minutes. Allow to cool completely before serving. It's best served the next day.
Can be made 2-days ahead of serving.
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Jill's German Chocolate Pie LIVE Q&A
After baking up Memaw's German Chocolate Pie Recipe, Jill answers questions from the live online audience regarding ingredients and lifestyle.
My Memaw used to make THE BEST German Chocolate Pie. It truly was my favorite pie during the holiday
season. This season, I worked out how to make it plant-based so I could relive those sweet holiday
memories with my Memaw.
Here's all we need...
4 ounces semisweet baking chocolate
3/4 cup organic sugar
12-ounce can evaporated soymilk
3 eggs worth of Ener-G Egg Replacer
2/3 cup flaked coconut
1/3 cup chopped pecans
1 teaspoon vanilla
1 unbaked pie crust OR an oat-date crust
Preheat oven to 350ºF degrees.
Combine chocolate, sugar, and soymilk in a medium saucepan; cook over medium heat,
stirring often, until mixture just comes to a boil. Remove from heat. Whisk in Ener-G egg
replacer. Add coconut, pecans, and vanilla; stir. Pour into pie crust.
Bake 35 minutes. Allow to cool completely before serving. It's best served the next day.
Can be made 2-days ahead of serving.
Quick Oat-Date crust
2 cups rolled oats
1/2 cup soaked, pitted dates
1/4 cup sunflower seed or almond butter, warmed
4 tablespoons water
For the crust, use a food processor to process the rolled oats and dates into a fine, crumbly texture. Add the seed butter and process for about a minute. Add 3 tablespoons water. Pulse until the mixture comes together without crumbling. If it’s not holding together, add more water, 1 teaspoon at a time. Transfer to a pie plate. Press mixture into pie plate evenly around the base and up the sides. Set aside.
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