GERMAN SWEET CHOCOLATE PIE
This Pie is EASY to make!
Provided by VTGIRL22
Categories Desserts Pies Custard and Cream Pie Recipes
Time 5h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.1 g, Cholesterol 16.4 mg, Fat 27.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 208.7 mg, Sugar 30.6 g
GERMAN CHOCOLATE ANGEL PIE II
This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.
Provided by Jinnie
Categories Desserts Pies Chocolate Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
- In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 g
BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE
Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Coconut-Pecan frosting (recipe follows).
- Oven at 350ºF.
- Melt chocolate in water, cool.
- Cream butter and sugar.
- Beat in egg yolks.
- Stir in vanilla and chocolate.
- Mix flour, soda, and salt.
- Beat in flour mixture, alternately with buttermilk.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake for 30 minutes or until cake springs bake when lightly pressed in center.
- Cool 15 minutes; remove and cool on rack.
- Frost cake.
- COCONUT-PECAN FROSTING.
- Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans.
- Cool until thick enough to spread.
- Makes 4-1/4 cups.
GERMAN CHOCOLATE PIE
I'm known among family and friends for my desserts. This one is their very favorite. It's been a sweet standby of mine for some 20 years now.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).
Nutrition Facts : Calories 720 calories, Fat 41g fat (24g saturated fat), Cholesterol 118mg cholesterol, Sodium 388mg sodium, Carbohydrate 75g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.
CONTEST-WINNING GERMAN CHOCOLATE PIE
Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.-Debbie Clay, Farmington, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack., For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. 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. Pour over filling., Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.
Nutrition Facts : Calories 549 calories, Fat 34g fat (17g saturated fat), Cholesterol 117mg cholesterol, Sodium 265mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.
GERMAN CHOCOLATE PIE
Treat your family with this delicious German pie made using Pillsbury™ refrigerated pie crust and chocolate - a wonderful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
- In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
- In small bowl, mix coconut and pecans; sprinkle over filling.
- Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.
Nutrition Facts : ServingSize 1 Serving
BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)
Provided by chelseap09
Number Of Ingredients 19
Steps:
- Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes. Frost cake. COCONUT-PECAN FROSTING: Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.
GERMAN CHOCOLATE PIE
Provided by Nanney Spivey
Categories Chocolate Dessert Bake Coconut Pecan Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine sugar, baking cocoa, and flour in a bowl, mixing well. Add beaten egg, evaporated milk, and vanilla. Mix well. Stir in pecans and coconut. Pour into pie shell. Bake at 350°F for 40 minutes, or until set.
GERMAN CHOCOLATE PIE
Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h25m
Number Of Ingredients 12
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.
EASY GERMAN CHOCOLATE PIE
Try a simplified version of a classic with this Easy German Chocolate Pie. Melted chocolate and chocolate pudding make this delicious Easy German Chocolate Pie a double-chocolate magnet for chocolate lovers!
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Whisk 3 eggs, whole milk and chocolate in medium bowl until blended. Add dry pudding mix; beat 2 min. Pour into crust.
- Bake 55 min. to 1 hour or until center is almost set. Cool.
- Meanwhile, whisk evaporated milk and remaining egg in medium saucepan until blended. Add sugar and butter; cook and stir on medium heat 8 min. or until thickened and golden brown. Remove from heat. Add coconut, nuts and vanilla; mix well. Cool to desired spreading consistency.
- Spread coconut mixture onto pie. Refrigerate 4 hours.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
10 MINUTE GERMAN CHOCOLATE PIE
I don't remember where I found this recipe but I have had it for years. I did not include 4 hours freezer time in preparation.
Provided by happynana
Categories Dessert
Time 20m
Yield 1 pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2921.2, Fat 188.4, SaturatedFat 105.1, Cholesterol 104.9, Sodium 1732.8, Carbohydrate 307, Fiber 9.9, Sugar 227.7, Protein 26.4
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