German Chocolate Pie
This German Chocolate Pie recipe idea comes straight from Amish country. The rich, gooey, chocolate filling it to die for!
Recipe:
022| GERMAN CHOCOLATE PECAN PIE
Ingredients
1 c light corn syrup
3 large eggs
1 c sugar
2 Tbsp butter, melted
1 tsp vanilla extract
2 c chopped pecans
3/4 c flaked coconut
3/4 c semisweet chocolate chips
1 prepared pie crust (9 inch deep dish)
·cool whip, if desired, for topping before serving
Preheat oven to 350 degrees.
Instructions
Prepare the refrigerated dough for the crust per package instructions.
Prepare the Chocolate Filling: Microwave the chocolate and 1/2 cup butter in a microwave-safe bowl on HIGH for 30 seconds and then stir. Repeat this process until the chocolate is melted and smooth. It may take about 1-1/2 minutes.
Remove from microwave and whisk in 3/4 cup granulated sugar, 3 tablespoons flour, and 1/8 teaspoon salt. Add 2 eggs, 1 at a time, whisking just until blended after each addition. Whisk in evaporated milk and 1 teaspoon vanilla until blended. Pour chocolate filling into prepared piecrust. Bake at 350°F for 30 minutes. (Pie will be partially baked.)
Prepare the Coconut-Pecan Filling: In a medium bowl, whisk together brown sugar, corn syrup, 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Stir in pecans and coconut. Carefully spoon coconut-pecan filling over chocolate filling, starting at the outer edges, and return pie to oven. Bake until crust is golden and center is set, 35 to 40 minutes. Cover edge of pie crust with foil if necessary to prevent it from browning too much. Cool pie completely on a wire rack, about 3 hours.
German Sweet Chocolate Pie -- Fast and Easy
German Sweet Chocolate Pie -- Fast and Easy
GERMAN SWEET CHOCOLATE PIE Recipe:
INGREDIENTS
4 ounces Baker's German Sweet Chocolate
1/3 cup milk, divided use
2 tablespoons granulated sugar
4 ounces cream cheese
1 (8 ounce) tub Cool Whip topping, thawed
1 Oreo pie crust
DIRECTIONS
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring frequently until chocolate is melted.
Beat sugar into cream cheese until fluffy; add remaining milk and chocolate mixture and beat until smooth.
Fold in whipped topping and blend until smooth.
Spoon into crust.
Freeze until firm, at least 4 hours.
Garnish with additional whipped topping and chocolate curls, if desired.
Best served frozen
Enjoy !!!
Marie
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#Dessert
#Frozen
How to Make German Chocolate Pie | Best German Chocolate Pie Recipe
When German chocolate cake is good, it's so good. The rich chocolate, the chopped pecans, the shredded coconut—I don't know if there's any better combo on this earth. But do you want to know what's a lot easier than making German chocolate cake? German chocolate pie. The layered cake requires baking the actual cake and making the filling, plus the frosting. The hardest part of this pie recipe is letting it cool before you slice it. I always make a chocolate pie for a Thanksgiving dessert, and this is a different one to switch it up!
What is German chocolate pie made of?
German chocolate pie is made with many of the same staples as the cake: chocolate, eggs, pecans, and shredded coconut. Instead of making a separate chocolate cake and coconut frosting, the pie combines everything in the filling! There's some sweetened condensed milk and vanilla that help tie it all together.
How do you know when German chocolate pie is done?
The filling won't set completely in the oven, which is why you have to refrigerate it. Pull it out of the oven when the top has puffed up a tiny bit, but the center seems slightly jiggle.
Does a cooked chocolate pie need to be refrigerated?
Yep! Since it's a custard filled pie, it has to be refrigerated. Wrap it loosely in plastic wrap and refrigerate after it has cooled completely.
YIELDS:
8 - 10 serving(s)
PREP TIME:
40 mins
TOTAL TIME:
1 hr 15 mins
Ingredients
1 Perfect Pie Crust round, thawed slightly
All-purpose flour, for dusting
1 c. semisweet chocolate chips
3 tbsp. salted butter
3 large eggs
1 (14-oz.) can sweetened condensed milk
1 tsp. kosher salt
1 tsp. vanilla extract
3/4 c. chopped pecans, plus more for topping
3/4 c. unsweetened shredded coconut, plus more for topping
Whipped cream and shaved chocolate, for topping
Directions
1
Preheat the oven to 350˚F. Line a rimmed baking sheet with foil. On a floured surface, roll out the pie dough into a 12-inch circle, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers.
2
Place the chocolate chips and butter in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring between each, until melted. Scrape the melted chocolate into a large bowl. Add the eggs and whisk until combined. Add the condensed milk, salt, and vanilla and whisk until combined. Stir in the pecans and coconut.
3
Pour the chocolate mixture into the crust. Put the pie on the baking sheet and bake until the filling puffs a little and the top is set but the center is still slightly jiggly, 35 to 40 minutes. Transfer to a rack and let cool completely, about 2 hours. Top with whipped cream, chopped pecans, coconut, and shaved chocolate.
100 Yr Old - Chocolate Pie Recipe - Old Fashioned Baking Doesn't Have to be Hard
100 Yr Old - Chocolate Pie Recipe - Old Fashioned Baking Doesn't Have to be Hard - Recipe Download:
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Granny’s Chocolate Cream (Recipe is in our Vol. 1 Cookbook)
REFRIGERATED PIE CRUST
1 CUP SUGAR
2 HEAPING TBSP. COCOA
3 TBSP. CORN STARCH
1 CUP EVAPORATED MILK
1 CUP WATER
4 EGG YELLOWS (SAVE WHITES FOR MERINGUE)
1/4 STICK SALTED BUTTER
1 TSP. VANILLA
Preheat oven to 375 degrees. Put pie crust in 9-inch
standard pie plate. Crimp edges to form edging (see video
tutorial). Prick pie crust with a fork and bake for 14minutes
or until golden brown. Take out of oven and turn down
temperature to 325 degrees. In a glass batter bowl whisk
together sugar, cocoa, and corn starch. Add milk, water,
and egg yolks,whisk well.Cook in microwave on high for 4
minutes. Remove from microwave, whisk wellmaking sure
to whisk along sides and bottom to incorporate starch that
may have settled. Continue to cook at 1-minute intervals
until thick and creamy. Take out and whisk in vanilla and
butter. Place in pre-baked pie crust. Top with meringue.
Sealmeringue around edges of crust leaving no holes. Bake
in 325-degree oven for 25 minutes until golden.
Meringue:
4 EGG WHITES (ROOM TEMP)
1/4 CUP SUGAR MIXED WITH 2 TSP. CORN STARCH
1/2 TSP. CREAM OF TARTER
Preheat the oven to 325 degrees. Add egg whites to a clean
dry mixing bowl. Use stainless steel if available. Mix
whites on high speed until they begin to foam. Add cream
of tartar and gradually add sugar/starch mixture while
beating on high. Beat until stiff peaks form (do not over beat).
Should be ready within 3 minutes.
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Quick & Delicious German Chocolate Pie
A delicious pie that is quick and easy to make