German Chocolate Pie with Toasted Coconut- Everyday Food with Sarah Carey
Sarah Carey transforms a classic German chocolate cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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 -- Frozen Dessert
German Sweet Chocolate Pie -- Frozen Dessert
GERMAN SWEET CHOCOLATE PIE
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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Calvin and Marie Towe
75 Tremont Dr. S.E.
SilverCreek, Ga. 30173
We get our music from Epidemic Sound
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.
German Chocolate Pie
Let's convert German chocolate cake into a delicious pie. If you enjoy the video, please tell your friends and click Like and Subscribe.
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▼GERMAN CHOCOLATE PIE RECIPE▼
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Ingredients:
Pie Crust:
1 pie crust, baked and cooled (see How to Make a Regular Pie Crust)
Filling:
•4 ounces German sweet chocolate, chopped
•2 ounces unsweetened chocolate, chopped
•1 can (14 ounces) sweetened condensed milk
•4 large egg yolks
•1 teaspoon vanilla extract
•1 cup chopped pecans
Topping:
•½ cup packed brown sugar
•½ cup heavy whipping cream
•¼ cup butter, cubed
•2 large egg yolks
•1 cup sweetened shredded coconut
•1 tsp vanilla extract
•¼ cup chopped pecans
Directions:
Filling:
•Preheat oven to 350 degrees.
•In a microwave, melt chocolates in a large bowl.
•Stir until smooth.
•Cool slightly.
•Whisk in condensed milk, egg yolks and vanilla.
•Stir in pecans.
•Pour into crust.
•Bake 16-19 minutes or until set.
Topping:
•Cool for 1 hour on a wire rack.
•Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter.
•Bring to a boil over medium heat, stirring to dissolve sugar.
•Once mixed, remove from heat.
•In a small bowl, whisk a small amount of the hot mixture into the egg yolks.
•Pour the egg yolk mixture into the pan containing the hot mixture, whisking constantly.
•Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly.
•Remove from heat.
•Stir in coconut and vanilla.
•Cool 10 minutes.
•Pour over filling.
•Sprinkle with pecans.
•Refrigerate for 4 hours or until cold.
German Chocolate Pie
German Chocolate Pie Recipe:
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