German Chocolate Coconut Cream Pie Recipes Recipe For Shrimp

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COCONUT-PECAN GERMAN CHOCOLATE PIE



Coconut-Pecan German Chocolate Pie image

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

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

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



German Chocolate Cream Pie image

"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

4 ounces German sweet chocolate, chopped
1/3 cup milk
3 ounces cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Whipped topping, fresh mint and chocolate dessert decorations, optional

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



German Chocolate Pie image

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

⅓ cup white sugar
3 tablespoons cornstarch
1 ½ 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
1 egg
1 (5 ounce) can evaporated milk
½ cup white sugar
¼ cup butter
1 ⅓ cups flaked coconut
½ cup chopped pecans

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



German Chocolate Cream Pie image

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

12 pecan shortbread cookies, broken into pieces
4 Nature Valley pecan crunch granola bars (Nature Valley brand, 2 pouches from 8.9 ounce box, crushed, 3/4 cup)
1/3 cup butter, melted
2 ounces cream cheese (from 8-ounce package, softened)
1/4 cup powdered sugar
1 tablespoon milk
1/4 cup semi-sweet chocolate chips, melted and cooled
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) container coconut pecan frosting (Pillsbury Creamy Supreme recommended)
2 ounces cream cheese (from 8-ounce package, softened)
1 tablespoon milk
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup reserved whipped topping
0.5 (1 5/8 ounce) milk chocolate candy bars or 1 1/2 ounces special dark chocolate, chopped

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



Coconut-Pecan German Chocolate Pie image

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

1 1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons vegetable shortening, chilled
3 -4 tablespoons ice water
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 (14 ounce) can sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1 cup pecans, chopped
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup pecans, chopped

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



German Chocolate Pecan Pie image

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

1 cup light corn syrup
3 eggs
1 cup white sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped pecans
¾ cup sweetened flaked coconut
¾ cup semisweet chocolate chips
1 (9 inch) deep dish prepared pie crust

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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