German Chocolate Pie
This recipe was a 'keeper Clipped from a 2010 Ozarks Farm and Neighbor publication.
Submitted by Pat Lamb of Lowell, Arkansas. Yall have to try it...it is wonderful.
German Chocolate Pie
3 eggs
2/3 cup sugar
1 cup dark corn syrup
1/3 cup butter melted
1 1/2 cups pecans
1/2 cup chocolate chips
1/4 cup coconut
unbaked pastry for single crust.
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.
SHOW YOUR SUPPORT
Make it possible for Jill to continue creating treasured recipes for you and others by downloading any of her cookbooks from
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.
Live Cooking Show EVERY SATURDAY! SUBSCRIBE to get notified:
Do you have my latest cookbook, OMGee Good! Instant Pot Meals, Plant-based & Oil-Free? click here:
Download my oil-free eCookbooks here:
Ready to buy an Instant Pot?
Use my Amazon Affiliate Link to help support Simple Daily Recipes:
Are you a member of my Patreon Community?
I'm on a mission to inspire every one to eat more plant-based meals with my videos. Become a patron to fuel my work via PATREON:
More Plant-based Recipes:
Aftershows/Bloopers:
Facebook:
Twitter:
Pinterest:
Instagram:
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.
The BEST German Chocolate Cake Pie You Will Ever Taste - Step by Step - How to Bake Tutorial
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #southernrecipes #southerncookingtutorials
Purchase Collard Valley Cooks Cookbooks:
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
Subscribe to Collard Valley Cooks:
See our Latest Video Tutorials:
See our Most Watched Video Tutorials:
Shop Tammy’s Amazon Favorites:
Like us on Facebook:
Check out our website:
Shop our Kitchen Best Sellers:
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!
White Lily Sponsor:
Swaggerty Sausage Sponsor:
MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
#collardvalleycooksrecipes
#cookinglikemamadid
#countrycooking
#downhomecooking
#mama’ssouthernrecipes
#simpleingredientcooking
#easyrecipes
#churchcookbookrecipes
#simpleingredientrecipes
#southernrecipes
#grannygreenbeans
#potato soup
#southerncasseroles
#biscuittutorials
#oldfashioned
#southernsides
#southernsuppers
#simpleingredientrecipes
#mama’srecipes
#mostlovedrecipes
#fromscratch
#homemade
#southernbaking
#cakerecipes
#southernstyle
#southerntraditions
#comfortfood
How to make German Chocolate pie
Chef David Bishop preparing a German chocolate pie
For this recipe and much, much more !
visit -