German Chocolate Pie Recipe
#germanchocolate #coconut #piecrust #bestpieever
German Chocolate Pie Recipe
• Use single-pie crust 9 inches)For deep dish double the pudding mixture.
Ingredients
• 4 ounces German sweet chocolate, chopped
• 2 tablespoon butter
• 1 teaspoon coconut extract
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/2 cups whole milk
• 2 large egg yolks
• TOPPING:
• 2/3 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup butter
• 1 large egg yolk lightly beaten
• 1-1/3 cups sweetened shredded coconut, toasted
• 1 cup chopped pecans, toasted
Directions
•Preheat oven to 350 degrees. Line pie crust with parchment paper and fill with pie weights, dried beans or uncooked rice. Bake 12 minutes then remove parchment paper and weights and cook an additional 10 minutes or until crust is beautifully brown. Cool on a wire rack for 30 minutes.For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in coconut extract. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. 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.For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Left filling cool completely then spoon over pudding mixture gently. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 5 hours or overnight.
Chocolate Pecan Pie Recipe - Steph’s Stove
Chocolate Pecan Pie
A pie that is chocolaty, nutty, and delicious. Best served warm with a scoop of vanilla ice cream.
1 stick butter melted
½ cup light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup all purpose flour
½ teaspoon salt
1 cup chocolate chips
1 cup pecans - chopped
1 frozen pie crust
Preheat oven to 350°
Prebake pie crust for 10 minutes. Combine sugars, melted butter, eggs, and vanilla extract stirring together by hand until well combined. Stir in flour and salt. Fold in pecans and chocolate chips. Pour mixture into pie crust and bake for 1 hour or until the center is almost set. Cool for 15 minutes before slicing for best result. Serve plain or with a scoop of vanilla ice cream. Enjoy!
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#chocolatepecanpie #chocolate #chocolatepecanpierecipe #simpleingredients #homecooking #delicious #youtubevideo #southernfavorite #newvideo #yummy #subscribers #familyfavorite #comfortfood #StephsStove #MakingMemoriesOneDishAtATime
#chocolate #pies #pecans #dessertrecipes #dessertrecipe
German Chocolate Pie#luscious#yummy#satisfying
This German Chocolate pie is so easy to make and absolutely so rich with flavor!!!!
RECIPE
Ingredients
Pie Filling
· 1/3 cup white sugar
· 3 tablespoons cornstarch
· 1 1/2 cups milk
· 1 (4 ounce) bar German sweet chocolate, chopped
· 1 tablespoon butter
· 2 egg yolks, beaten
· 1 teaspoon vanilla extract
· 1 (9 inch) pie crust, baked
Topping:
· 1 egg (beaten)
· 1 (5 ounce) can evaporated milk
· 1/2 cup white sugar
· 1/4 cup butter
· 1 1/3 cups flaked coconut
· 1/2 cup chopped pecans
Directions
1. In a medium saucepan, combine 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
2. Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
3. Turn the hot pie filling into the baked pie shell.
4. In another saucepan, combine the beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
5. Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.
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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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.
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.