German Chocolate Pie- with yoyomax12
This German chocolate pie has all the flavours of the cake with the same name! Lots of stirring on the stove, but so worth it.
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I used this recipe:
The only difference was that I used semi-sweet chocolate chips instead of German sweet chocolate called for in the recipe.
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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
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My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in real life. She is a lovely person and a great friend. Please check her out :)
Chocolate Cream Pie
This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and is topped with sweetened whipped cream and chocolate curls. It’s every chocolate lover’s dream!
????️ PRINT THE RECIPE:
INGREDIENTS:
For the Oreo Crust:*
▢24 Oreo cookies
▢5 Tablespoons butter
For the Chocolate Pudding Filling:
▢1/3 cup granulated sugar
▢2 1/2 cups whole milk
▢6 large egg yolks
▢2 Tablespoons cornstarch
▢6 Tablespoons salted butter , chopped into pieces
▢8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli's)
▢1 1/2 teaspoons vanilla extract
For the Whipped Topping:
▢1 cup heavy whipping cream
▢2 Tablespoons powdered sugar , or granulated sugar
▢1 1/2 teaspoons vanilla extract
INSTRUCTIONS:
For the crust: (Can be made 1-2 days in advance)*
1. Preheat oven to 350°F.
2. Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
3. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
For the chocolate pudding filling:
1. To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
2. Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
3. Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
4. Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
5. Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.
For the topping:
1. Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
2. Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
3. Spread whipped cream over pie and top with chocolate curls or shavings.
MORE TIPS FOR THIS RECIPE:
Make Ahead, Storing and Freezing: You can make this pie 1-2 days ahead of time. Store it gently covered in the refrigerator. The pie can be frozen for up to 3 months (although I feel it's taste and texture is not as beautiful after freezing). Allow to thaw overnight in the refrigerator before enjoying.
Oreo Crust: this recipe will fit in a standard 9'' pie pan (you may have a little extra filling). For a deep dish pie pan, use 30 Oreo cookies and 6 tablespoons of melted butter. You could also use a traditional pie crust (be sure to blind bake it first), or a graham cracker crust.
Chocolate Curls: I've included step-by-step instructions in the post for making chocolate curls, or see the full post here: Chocolate sprinkles, Oreo crumbs or fresh raspberries would also make a beautiful topping.
⏳TIMESTAMPS:
0:00 Intro
0:30 How to make an Oreo crust
1:07 Bake Oreo crust
1:15 How to make chocolate pie filling
1:45 Temper the eggs
2:34 Pour filling into chocolate crust and refrigerate
2:46 Make the whipped cream topping
3:29 Serve
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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.
DECADENT Cream Cheese German sweet CHOCOLATE OREO pie - No Bake
This German chocolate Oreo pie contains only six ingredients and is ready in 15 minutes of hands-on work. The melted German sweet chocolate complements the tangy cream cheese and the cool whip resulting in a decadent and delicious pie filling. Just close your eyes and allow the dopamine, released by the chocolate, to bring you joy.
Bring 4 oz. (1/2 block of cream cheese) to room temp
Chop 4 oz of Baker's German Sweet chocolate. Place in microwave safe bowl.
Measure out 1/3 cup of heavy cream. Remove 2 Tbsp. and add to the chocolate.
Microwave 1 minute. Stir well. If chocolate is not melted, microwave 30 seconds longer. Stir well. Repeat as necessary. Chill chocolate in the fridge for 10 minutes.
Beat until combined: chilled chocolate, softened cream cheese, 2 Tbsp of sugar, and remaining heavy cream.
Fold in 8 oz or cool whip.
Freeze for up to three months. Allow to thaw before serving.
Top with cool whip, cookies, coco powder, or shaved chocolate
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.
Coconut & Chocolate Pie Recipe | Episode 102
In this house we really love chocolate desserts. So this time round we went with one of my wife's favorites. A Coconut & Chocolate Pie. This super simple dessert is great!
Total Time: 3.5 Hours
Makes: 1 Pie
2 Tbsp. Unsalted Butter
7 oz. Sweetened Coconut Flakes
1/2 Cup Heavy Cream
6 oz. Semi Sweet Chocolate
6 inch Pie Pan
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