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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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.
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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German Chocolate Pie
This German Chocolate Pie recipe idea comes straight from Amish country. The rich, gooey, chocolate filling it to die for!
Recipe:
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.
Quick and Easy German Chocolate Fudge Pie-SOOO GOOD!
This pie is the perfect combination of rich chocolate, pecans and coconut for a heavenly dessert that many will be begging you to make again or they will ask for the recipe!
FOR THE PIE:
1 unbaked 9-inch pie crust
1/2 cup butter ((1 stick), melted)
1 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup all-purpose flour
1/3 cup cocoa
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
FOR THE FROSTING:
1 (14 oz.) can sweetened condensed milk
3 egg yolks (, lightly beaten)
1/2 cup butter ((1 stick))
1 teaspoon vanilla
1 1/2 cups sweetened flaked coconut
3/4 cup chopped pecans
Pinch of salt
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a medium bowl combine melted butter, sugar, vanilla, and eggs until well blended. Stir in flour, and cocoa until smooth. Stir in chocolate chips and pecans.
Pour the mixture into the prepared pie crust and spread evenly. Bake for 25-30 minutes or until the center no longer jiggles and an inserted toothpick comes out clean. Cool completely.
Meanwhile, make the frosting by stirring together the condensed milk, egg yolks, and butter in a medium saucepan. Cook over medium-low heat, whisking constantly until thick and bubbly.
Remove from the heat and stir in the vanilla, coconut, pecans and a pinch of salt. Cool completely before spreading over pie.