COCONUT-PECAN GERMAN CHOCOLATE PIE
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., 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 pastry 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 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 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. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, 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 4 hours or until cold.
Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.
GERMAN CHOCOLATE CREAM PIE
"This lovely light-textured pie is simple to whip up ahead of time yet looks and tastes like you fussed," assures Genise Krause of Sturgeon Bay, Wisconsin. A convenient prepared pie crust holds the smooth chocolate filling.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 305 calories, Fat 18g fat (11g saturated fat), Cholesterol 13mg cholesterol, Sodium 158mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.
GERMAN CHOCOLATE PIE
This is a pie with the flavor of a German Chocolate Cake.
Provided by Suzanne Stull
Categories Desserts Pies Chocolate Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 51.2 g, Cholesterol 102.3 mg, Fat 29.5 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 238.7 mg, Sugar 37.5 g
GERMAN CHOCOLATE CREAM PIE
This recipe was a winner in the Pillsbury Bake-Off 2007 contest. I can taste why it was a winner! The pie must be refrigerated 1 hour, 30 minutes before serving.
Provided by CookingONTheSide
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
- Stir in melted butter with fork until well mixed.
- Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
- Place in freezer just until firm, about 10 minutes.
- Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
- On low speed, beat in melted chocolate chips.
- In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
- On medium speed, beat remaining topping from container into chocolate mixture until well blended.
- Spread 1/3 cup of the frosting evenly in bottom of crust.
- Spoon chocolate filling into crust; carefully spread.
- Place pie in freezer while making next layer.
- In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
- Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
- Beat remaining topping from container into coconut-pecan mixture until well blended.
- Carefully spoon over chocolate filling; spread evenly.
- Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
- Refrigerate 1 hour, 30 minutes before serving.
COCONUT-PECAN GERMAN CHOCOLATE PIE
A pie reminisce of German Chocolate Cake. Very rich, dense, chocolately pie. From Taste of Home. Note: Chill time not included.
Provided by gailanng
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix flour and salt in a small bowl . . . blend lard in until crumbly. Add ice water gradually, toss until dough holds together. Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.
- Preheat oven to 400°.
- Roll dough to a 1/8-in.-thick circle on a lightly floured surface. Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 inches beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.
- Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights . . . bake 6-8 minutes longer or until light brown. Cool on a wire rack.
- Reduce oven setting to 350°.
- Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended. Stir in pecans. Pour into crust.
- Bake 16-19 minutes or until set.
- Cool 1 hour on a wire rack.
- Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan. On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.
- Whisk a small amount of hot mixture into egg yolks in a small bowl. Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
- Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Nutrition Facts : Calories 783.3, Fat 52.2, SaturatedFat 22.7, Cholesterol 177, Sodium 236.2, Carbohydrate 74.9, Fiber 5.2, Sugar 52.6, Protein 11.5
GERMAN CHOCOLATE PECAN PIE
Inspired by German Chocolate Cake, chocolate chips and shredded coconut mixed into the filling put this pecan pie head and shoulders above the rest.
Provided by MsGracie
Categories Desserts Pies Pecan Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
- Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.
Nutrition Facts : Calories 693 calories, Carbohydrate 84.6 g, Cholesterol 77.4 mg, Fat 40.3 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 10.7 g, Sodium 210.6 mg, Sugar 48.5 g
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