German Chocolate Ice Cream Pie Recipes

CONTEST-WINNING GERMAN CHOCOLATE CREAM PIE

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.

GERMAN CHOCOLATE ICE CREAM

Steps:

• In a large heavy saucepan, combine the sugar, flour, cinnamon and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Stir in the remaining ingredients. Refrigerate for several hours or overnight. , Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove ice cream from the freezer 10 minutes before serving.

GERMAN CHOCOLATE CREAM PIE

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.

GERMAN CHOCOLATE CAKE ICE CREAM

Steps:

• In 2-quart saucepan, heat half-and-half, milk, cocoa and chocolate chips to simmering over medium heat, stirring with whisk until chocolate is melted. Remove from heat.
• In large bowl, beat egg yolks with whisk until lightened. Gradually add sugar, beating until blended. Gradually add warm milk mixture, stirring until combined. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture thickens, coats back of spoon and reaches 170°F. Remove from heat; stir in vanilla. Cool 30 minutes. Refrigerate until cold, at least 3 hours or up to 24 hours.
• Pour mixture into ice-cream freezer and freeze according to manufacturer's directions. Meanwhile, place cake pieces on cookie sheet; freeze 20 to 30 minutes.
• Stir cake pieces into ice cream; swirl in frosting. Transfer to freezer container. Cover; freeze 2 hours or until serving time.

GERMAN CHOCOLATE ICE CREAM PIE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with no-stick cooking spray, set aside.
• Set aside 1/2 cup of the coconut, then combine remaining coconut with melted margarine or ICBINB in a medium mixing bowl. Toss until mixture is evenly moistened, then firmly press into bottom and sides of prepared pie dish.
• Bake 13 to 15 minutes then cover edges loosely with foil to prevent excessive browning, then bake 10 to 15 minutes longer until crust is golden. Cool completely on a wire rack.
• Meanwhile, spread remaining 1/2 cup coconut on a microwave safe plate and microwave on high power for 1 minute.
• Stir, then microwave in 30 second increments until golden, stirring after each increment, set aside.
• Allow Breyers® Chocolate Ice Cream to soften at room temperature slightly then spread into cooled crust while smoothing top to form an even layer. Spread 2 Tbsp Breyers™ Caramel Flavored Ice Cream Sauce evenly over top then sprinkle evenly with toasted pecans and remaining toasted coconut.
• Freeze until pie is firm enough to cut into clean slices, about 1 hour.