10 Minute German Chocolate Pie Recipes

GERMAN CHOCOLATE PIE

Steps:

• In a medium saucepan, combine the 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.
• 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.
• Turn the hot pie filling into the baked pie shell.
• In another saucepan, combine the beaten egg, evaporated milk, the 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.
• Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

GERMAN CHOCOLATE CREAM PIE

Steps:

• In a saucepan over low heat, cook the chocolate and milk until chocolate is melted; stir until smooth. In a bowl, beat cream cheese and sugar until smooth. Stir in chocolate mixture. Fold in whipped topping. Spoon into crust. Freeze until firm. May be frozen for up to 3 months., Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and chocolate dessert decorations if desired.

10 MINUTE GERMAN CHOCOLATE PIE

Steps:

• Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted.
• Beat sugar into cream cheese.
• Add remaining milk and chocolate.
• Beat until smooth.
• Fold in cool whip.
• Put in crust and freeze for 4 hours.

GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375 degrees. Spread pecans in a single layer on a baking sheet, and if using, unsweetened coconut on another. Bake until pecans are fragrant and coconut is golden, 8 to 10 minutes for pecans and 5 to 7 minutes for coconut. Let cool. Coarsely chop pecans.
• On a lightly floured surface, roll out dough to an 11-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish; trim edges to a 1-inch overhang. Tuck edges under and crimp as desired. Freeze until firm, about 15 minutes.
• Line crust with parchment and fill with dried beans or pie weights. Bake on lower rack until bottom no longer looks wet and edges begin to turn golden, about 30 minutes. Carefully remove parchment and beans; continue baking until golden brown all over, 10 to 15 minutes more. Let cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 350 degrees.
• Whisk butter into eggs, then whisk in condensed milk, vanilla, and salt. Stir in chocolate, sweetened coconut, and toasted pecans. Pour into cooled crust. Bake until just set in center, 30 to 35 minutes. Let cool on wire rack for 1 hour. Chill for at least 1 hour and up to 3 days. Serve, dolloped with whipped cream and sprinkled with toasted unsweetened coconut, if desired.

10 MINUTE CHOCOLATE PIE

Steps:

• Pre-Heat oven to 375.
• Separate Egg Whites.
• Brush Egg Whites onto Pie Crust.
• Bake Crust for 5 minutes.
• Beat Milk and Pudding mix with wire whisk until smooth.
• Whisk in half of the whipped cream.
• After Crust cools, spread Chocolate mixture generously onto pie crust.
• Spread remaining Whipped Cream on top of pie.
• Refrigerate for 3 hours.
• Enjoy!

GERMAN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.