German Chocolate Fudge Pie Recipes

GERMAN CHOCOLATE FUDGE

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.

GERMAN CHOCOLATE FUDGE

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.

EASY GERMAN CHOCOLATE FUDGE RECIPE

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!

CHOCOLATE FUDGE PIE

Steps:

• In a large bowl whisk together flour, sugar and salt.
• Add butter and mix with a fork until it starts to look like a coarse meal.
• Add 1 tablespoon of water at the time and continue mixing until a dough forms.
• Wrap the dough with the plastic wrap and refrigerate for 2 hours.
• Lightly greased 9-inch pie plate and preheat oven to 350 F.
• Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick.
• Transfer the dough to a pie plate and trim excess of a dough from edges.
• In a bowl whisk together sugar, cocoa powder, flour, and salt.
• Combine in a sauce pan half and half, butter, and chocolate and stir over a medium-low heat until it become smooth.( Let it cool a few minutes before you add it over dry ingredients and eggs)
• Add eggs, egg yolks and chocolate mixture into dry ingredients and stir until well-combined
• Transfer filling to pie crust in pan.
• Bake 45 to 50 minutes (until the center is set and the edges start to crack)
• Cool 10-15 minutes before serving.

CHOCOLATE-PECAN FUDGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a saucepan over low heat, 3 to 5 minutes. Stir in condensed milk and water. Pour in eggs slowly, stirring constantly. Cook and stir until well combined, 3 to 5 minutes. Remove from heat. Stir in pecans, vanilla extract, and salt. Pour into the crust.
• Bake in the preheated oven until center is set, 40 to 45 minutes. Chill for 3 hours.