GERMAN CHOCOLATE ANGEL PIE
Make and share this German Chocolate Angel Pie recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- n a large glass or metal mixing bowl, beat egg whites until foamy.
- Add cream of tartar and salt and beat until whites stand in soft peaks.
- Add sugar gradually and beat until very stiff.
- Fold in chopped nuts and 1 teaspoon. vanilla.
- Turn the meringue into a buttered 9 inch pie plate.
- Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate.
- Bake in preheated oven for 60 minutes.
- Cool.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
- Remove from heat and stir in coffee.
- In a large bowl, whip the cream to soft peaks.
- Whisk in vanilla.
- Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain.
- Work quickly to prevent the chocolate from seizing up.
- Spoon mixture into meringue shell.
- Chill for 2 hours in the refrigerator.
Nutrition Facts : Calories 255.4, Fat 18.4, SaturatedFat 7.5, Cholesterol 40.8, Sodium 51.5, Carbohydrate 21.2, Fiber 1, Sugar 19.4, Protein 2.9
GERMAN CHOCOLATE PIE
I'm known among family and friends for my desserts. This one is their very favorite. It's been a sweet standby of mine for some 20 years now.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).
Nutrition Facts : Calories 720 calories, Fat 41g fat (24g saturated fat), Cholesterol 118mg cholesterol, Sodium 388mg sodium, Carbohydrate 75g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.
MOM'S CHOCOLATE MERINGUE PIE
This pie features a homemade chocolate custard, and is topped with meringue.
Provided by Mary Ann Benzon
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g
GERMAN CHOCOLATE ANGEL PIE II
This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.
Provided by Jinnie
Categories Desserts Pies Chocolate Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
- In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 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.
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MARIE CALLENDER'S GERMAN CHOCOLATE PIE - COPYKAT RECIPES
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5/5 (1)Total Time 25 minsCategory DessertCalories 444 per serving
- Take crust and cover bottom with chocolate chips, just enough for one layer to cover the bottom. Heat in oven or microwave to SLIGHTLY warm and soften the chocolate chips.
- Meanwhile, cook pudding according to directions on the box and add coconut and nuts, stir well. Pour while hot into pie crust. Chill in refrigerator until set.
- Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant, effect put topping into a cake decorating bag with tip and pipe on.
- Sprinkle top with a few chocolate chips, coconut, and nuts for a finishing touch. Most people preferred the German Chocolate pie with whipped cream, but if you would prefer a meringue topping... Beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling, for that Marie Calender's effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, and nuts on top.
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