German Chocolate Fudge Pie Recipe Recipe For Banana

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BANANA FUDGE PIE



Banana Fudge Pie image

This dessert, which is like a banana sundae, is both light and good. I make it often. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
1/2 cup miniature semisweet chocolate chips, melted
3 cups whipped topping, divided
2 large eggs
1/4 cup sugar
2 to 3 bananas, sliced
Additional miniature chocolate chips for garnish, optional

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine melted chocolate, 1 cup whipped topping, eggs and sugar. Mix well. Pour into crust. Bake at 350° for 30 minutes. Cool 10 minutes, then refrigerate for 1 hour. , Layer sliced bananas over pie and top with remaining whipped topping. Sprinkle miniature chocolate chips on top if desired. Chill until serving.

Nutrition Facts : Calories 317 calories, Fat 16g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 117mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA FUDGE PIE



Banana Fudge Pie image

Make and share this Banana Fudge Pie recipe from Food.com.

Provided by Bonnie S.

Categories     Pie

Time 40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 frozen pie crust
3/4 cup semisweet mini chocolate chips
8 ounces Cool Whip
2 eggs (beaten)
2 medium bananas (sliced)
1/4 cup sugar

Steps:

  • Heat oven to 350.
  • Prepare pie crust for filling.
  • In sauce pan, melt 1/2 cup of chocolate chips over medium heat.
  • Remove from heat and add 1 cup cool whip, eggs & sugar.
  • Mix well and pour into pie crust.
  • Bake for 30 min.
  • Cool for 10 min.
  • Chill for 1 hour.
  • Layer bananas over chocolate.
  • Smooth remaining cool whip on top.
  • Sprinkle with remaining chocolate chips.
  • Enjoy!

Nutrition Facts : Calories 317.8, Fat 18.6, SaturatedFat 10.2, Cholesterol 52.9, Sodium 128.9, Carbohydrate 37.7, Fiber 1.9, Sugar 26, Protein 3.6

GERMAN CHOCOLATE FUDGE



German Chocolate Fudge image

German Chocolate Fudge with a creamy layer of chocolate fudge topped with a thick layer of gooey coconut pecan icing.

Provided by Christin Mahrlig

Categories     Candy

Time 1h40m

Number Of Ingredients 12

16 tablespoons butter cut into 8 pieces
2 cups semi-sweet chocolate chips
2 cups milk chocolate chips
4 1/2 cups sugar
1 (12-ounce) can evaporated milk
2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
1 1/2 cups sugar
5 egg yolks
6 tablespoons butter
2 cups sweetened angel hair coconut
1 cup toasted (chopped pecans)

Steps:

  • Place the 16 tablespoons of butter and chocolate chips in a large bowl.
  • In a medium saucepan, bring sugar and evaporated milk to a boil. Stir constantly for 10 minutes.
  • Pour sugar mixture over the butter and chocolate chips.
  • Use an electric mixer to beat the mixture for 3 minutes. Mix in vanilla extract.
  • Spread mixture evenly into a greased 9X13-inch pan. Refrigerate at least 1 hour before adding icing.
  • To make icing, stir together heavy cream, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat until mixture is thick enough to coat the back of a spoon, stirring frequently.
  • Add coconut and pecans and mix well. Let icing cool 15-20 minutes before pouring on fudge.

Nutrition Facts : Calories 271 kcal, ServingSize 1 serving

GERMAN CHOCOLATE FUDGE



German Chocolate Fudge image

German Chocolate Fudge is an easy, decadent holiday candy recipe perfect for gifts! Rich, creamy chocolate fudge with a sweet, chewy, coconut pecan topping!

Provided by Sabrina Snyder

Categories     Dessert

Time 30m

Number Of Ingredients 12

12 ounces evaporated milk
4 cups sugar
1 cup unsalted butter
2 cups semi-sweet chocolate chips
2 cups milk chocolate chips
2 teaspoons vanilla extract
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup unsalted butter
2 cups sweetened flaked coconut
1 cup pecans (, chopped)

Steps:

  • Line a 9x9" baking pan with heavy duty foil and spray with vegetable oil spray.
  • Add evaporated milk and sugar to a large pot and stir until sugar is dissolved.
  • Raise heat to high and stir constantly for 8-10 minutes, until sugar mixture reaches between 230-234 degrees on a candy thermometer.
  • Add in the butter, semi-sweet chocolate chips, milk chocolate chips and vanilla extract and whisk until glossy and smooth, 2-3 minutes.
  • Pour mixture into prepared pan and clean the pot.
  • Add evaporated milk, sugar and egg yolks into cleaned pot on medium-high heat.
  • Whisk until smooth then cook until mixture thickens, about 5-7 minutes.
  • Add in the coconut and pecans and whisk together.
  • Cook 30 seconds until thick and bubbly.
  • Let mixture cool for 5 minutes then spread it over the fudge and let the fudge set for a minimum of 4 hours.

Nutrition Facts : Calories 317 kcal, Carbohydrate 40 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 37 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

CONTEST-WINNING GERMAN CHOCOLATE CREAM PIE



Contest-Winning German Chocolate Cream Pie image

I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
4 ounces German sweet chocolate, chopped
1/4 cup butter, cubed
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
3 tablespoons cornstarch
Dash salt
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/3 cups sweetened shredded coconut
1/2 cup chopped pecans
TOPPING:
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°. 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. Refrigerate while preparing filling., Place chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.

Nutrition Facts : Calories 808 calories, Fat 53g fat (30g saturated fat), Cholesterol 168mg cholesterol, Sodium 280mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 3g fiber), Protein 9g protein.

GERMAN CHOCOLATE FUDGE



German Chocolate Fudge image

This rich chocolate fudge recipe is as easy to make as it is fattening!

Provided by Cathy Brisco

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 2h21m

Yield 80

Number Of Ingredients 8

2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 ½ cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
⅛ teaspoon salt
2 cups chopped pecans

Steps:

  • Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
  • Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
  • Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
  • Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 20.8 g, Cholesterol 2.1 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 13.3 mg, Sugar 15.1 g

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

EASY GERMAN CHOCOLATE FUDGE RECIPE



Easy German Chocolate Fudge Recipe image

This German Chocolate Fudge Recipe is a perfect combination of a rich chocolate base and the classic coconut pecan topping. I love this option for an easy chocolate fudge recipe, and it is always a hit with crowds.

Provided by Jill

Categories     Dessert

Number Of Ingredients 9

1 package chocolate almond bark
2 Tablespoons butter
1 can Eagle-brand milk
1 can Eagle-brand milk
1/2 cup brown sugar
1/2 cup butter
1 teaspoon Vanilla
1 1/2 cups coconut
1 1/2 cups chopped pecans

Steps:

  • Break up the package of Chocolate Almond Bark (melting chocolate); it comes in a long piece of chocolate, with indentations of squares. Break it up where the squares are visible. You can pierce the chocolate where the indentations are with a knife for easier breaking or separating. Once the chocolate is broken up, place it in a microwave safe bowl with the butter, and Eagle-brand milk, and microwave on 20 second intervals for about 2 - 3 minutes, until the chocolate is completely melted, and you have stirred all ingredients together, The ingredients should be stirred until silky, smooth and shiny. Place a piece of parchment paper in the bottom of a 9 X 9 inch dish, and pour the Chocolate Fudge into the dish, and smooth out evenly with the back of spoon or spatula. Place dish in the refrigerator for one hour before adding the topping.
  • When the chocolate fudge has set up, or is firm to the touch, make the topping. In a heavy saucepan, add the milk, sugar, butter, vanilla, and bring to a boil, stirring constantly. Cook over medium low to low heat for about 3 minutes, stirring constantly, or until the mixture begins to thicken, resembling thick pudding. Remove from the heat, and stir in the coconut and pecans. Let cool for about 15 - 20 minutes, give it a good stir, then spread the warm topping on top of the chocolate fudge. Place the dish back in the refrigerator for at least 4 hours to set, or overnight for best results.
  • When fudge is completely set, cut in one inch squares and serve. Enjoy!

Nutrition Facts : Calories 150 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

GERMAN CHOCOLATE PIE



German Chocolate Pie image

Number Of Ingredients 11

1 (4-ounce) package German sweet chocolate
1/4 cup butter or margarine
1 (12-ounce) can evaporated milk
1-1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 unbaked deep-dish pie shell (9 inches)
1/2 cup , chopped pecans
1-1/3 cups flaked coconut

Steps:

  • In a saucepan, melt chocolate and butter over low heat, stirring to mix well. Remove from the heat and gradually blend in milk set aside. In a bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into pastry shell. Combine pecans and coconut sprinkle over filling. Bake at 375° for 45-50 minutes or until puffed and browned. Cool 4 hours. Chill (filling will become firm as it cools).© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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