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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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.
Chocolate Pie my Grandma's Recipe
Tonight we Prepare Y'all One of my ALL Time Favorites !!! Chocolate Pie , this is my Grandma's and Mom's Recipe !!! I Hope Yall Enjoy !!! Thank You so Very Much my Friends , Fritz ...
Recipe Ingredients :
Chocolate Pie Filling :
6 Tablespoons Dutch Process Cocoa
3/4 Cups Sugar
1/3 Cup Self-Rising Flour
2 Cups Milk
2 Egg Yolks
1 1/2 Tablespoons Butter
1 Teaspoon Vanilla
Marshmallow Cream Meringue:
2 Egg Whites (Room Temperature)
Dash Salt
1 Cup Marshmallow Creame
How to Make Old Fashion Chocolate Pie | Pie Month | The Sweet Spot
#chocolatepie #howtobake #thesweetspot
This classic pie was a staple growing up. It invokes so much nostalgia and memories. From my home to yours, enjoy!
Chocolate Pie Crust:
Chocolate Filling:
1/4 cup cornstarch
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp espresso powder
Pinch of Kosher salt
1 1/2 cups evaporated milk
1 cup whole milk
4 large egg yolks
3 tbsp unsalted butter
Meringue:
4 large egg whites
1/4 tsp cream of tartar
4 tbsp granulated sugar
Blind bake crust at 375 Fahrenheit for 10 minutes.
Wipe with egg wash, re-dock, and bake at 400 Fahrenheit for 6 minutes
Final bake of constructed pie at 325 Fahrenheit for 20 minutes, make sure to keep an eye on the meringue.
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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 the Best Chocolate Pie Recipe
My favorite chocolate pie recipe. This recipe is one of my favorite because it is so creamy and so rich. You can keep in in the frighted for up to 1 week. Make sure to cover properly. If it lasts that long!. I had so much trouble with my camera this day. I had to redo several clips as you will see in the video. But I finally got it done. I hope you enjoy. Thanks for your time. I hope you enjoy. Please share with family and friends.
Chocolate Pie
• 1 Baked 9” inch pie crust
• 1 ½ cups granulated sugar
• 1/4 cup + 1 Tbsp cornstarch
• 1/4 tsp salt
• 5 large egg yolks
• 2 2/3 cup whole milk
• 1/2 cup heavy cream
• 6 oz dark chocolate bar¹ finely chopped
• 4 Tablespoons butter cut into pieces
• 1 ½ teaspoon vanilla extract
In a medium saucepan, whisk together sugar, cornstarch and salt.
Add egg yolks, milk, and heavy cream and transfer to stovetop over medium heat and whisk ingredients together.
Whisk ingredients frequently until ingredients begin to thicken (this will take several minutes, (do not crank up the heat or your filling may not thicken properly).
Once mixture has thickened (it should be like a pudding consistency) whisk constantly, the mixture will come to a boil and continue to whisk for 3¬¬¬0 seconds before removing from heat (still whisking constantly).
Immediately add chocolate, butter, and vanilla extract.
Whisk until ingredients are smooth and chocolate and butter are completely melted.
Pour your pie filling through a fine mesh sieve into a medium-sized heatproof bowl. Allow to cool for 15 minutes, stirring occasionally to prevent skin from forming.
Pour filling over prepared pie crust and cover surface with clear wrap, making sure that the clear wrap is pressed against the surface of the chocolate to prevent a skin from forming.
Refrigerate at least 6 hours to allow chocolate pie to firm up and set.
Finish by decorating with the whip cream.
#virtulakitchenwithlaura #chocolatepie #alllivesmatter
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Laura Sanchez
PO Box 701131
San Antonio, TX 78270
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