German Chocolate Pie Filling Recipes

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GERMAN CHOCOLATE PIE



German Chocolate Pie image

Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h25m

Number Of Ingredients 12

1 cup pecans
1/3 cup unsweetened coconut flakes, for serving (optional)
Unbleached all-purpose flour, for dusting
1 disk Test Kitchen's Favorite Pate Brisee
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1 can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
7 ounces semisweet chocolate, finely chopped (1 1/4 cups)
1 cup sweetened shredded coconut
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Spread pecans in a single layer on a baking sheet, and if using, unsweetened coconut on another. Bake until pecans are fragrant and coconut is golden, 8 to 10 minutes for pecans and 5 to 7 minutes for coconut. Let cool. Coarsely chop pecans.
  • On a lightly floured surface, roll out dough to an 11-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish; trim edges to a 1-inch overhang. Tuck edges under and crimp as desired. Freeze until firm, about 15 minutes.
  • Line crust with parchment and fill with dried beans or pie weights. Bake on lower rack until bottom no longer looks wet and edges begin to turn golden, about 30 minutes. Carefully remove parchment and beans; continue baking until golden brown all over, 10 to 15 minutes more. Let cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 350 degrees.
  • Whisk butter into eggs, then whisk in condensed milk, vanilla, and salt. Stir in chocolate, sweetened coconut, and toasted pecans. Pour into cooled crust. Bake until just set in center, 30 to 35 minutes. Let cool on wire rack for 1 hour. Chill for at least 1 hour and up to 3 days. Serve, dolloped with whipped cream and sprinkled with toasted unsweetened coconut, if desired.

GERMAN CHOCOLATE PIE



German Chocolate Pie image

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

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
1/8 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Dough for single-crust deep-dish pie
1/2 cup chopped pecans
1-1/3 cups sweetened shredded coconut

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.

CONTEST-WINNING GERMAN CHOCOLATE PIE



Contest-Winning German Chocolate Pie image

Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.-Debbie Clay, Farmington, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Dough for single-crust pie
FILLING:
4 ounces German sweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup sugar
3 tablespoons cornstarch
1-1/2 cups whole milk
2 large egg yolks
TOPPING:
2/3 cup evaporated milk
1/2 cup sugar
1/4 cup butter, cubed
1 large egg, lightly beaten
1-1/3 cups sweetened shredded coconut, toasted
1/2 cup chopped pecans, toasted

Steps:

  • 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 crust 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 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack., For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust., For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling., Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.

Nutrition Facts : Calories 549 calories, Fat 34g fat (17g saturated fat), Cholesterol 117mg cholesterol, Sodium 265mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g 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 PIE



German Chocolate Pie image

This is delicious! I am asked to make this pie for every family gathering. I'm posting it here so my family can easily find the recipe if they desire. I hope you enjoy it as much as they do. Let me know.

Provided by Jann Edwards

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup finely chopped pecans
4 ounces German sweet chocolate
1/2 pint whipping cream
1/4 cup sugar
1 teaspoon vanilla
1 dash salt

Steps:

  • Crust:.
  • Separate eggs and let come to room temperature.
  • Beat egg whites with an electric mixer on med-low until frothy.
  • Add cream of tartar.
  • Increase mixer speed to med-high to high and continue beating until soft peaks form.
  • Add sugar a little at a time.
  • Add vanilla and beat until stiff peaks form.
  • Fold in pecans.
  • Spread on bottom and up sides of a GREASED 9 inch pie plate.
  • Bake for 1 hour at 300 degrees.
  • Remove from oven and set aside to cool on a rack.
  • Filling:.
  • Melt German Chocolate in 3 TBLS water on LOW heat. Set aside to cool.
  • Whip cream, adding sugar, salt and vanilla.
  • Fold in melted chocolate last.
  • Spoon mixture into cooled crust and chill for at least 2 hours before serving. Overnight is best.

GERMAN CHOCOLATE PIE



German Chocolate Pie image

Treat your family with this delicious German pie made using Pillsbury™ refrigerated pie crust and chocolate - a wonderful dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 10

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (4 oz) sweet baking chocolate, chopped
1/4 cup butter or margarine
1 can (12 oz) evaporated milk
1 1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup flaked coconut
1 cup chopped pecans

Steps:

  • Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
  • In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
  • In small bowl, mix coconut and pecans; sprinkle over filling.
  • Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.

Nutrition Facts : ServingSize 1 Serving

GERMAN CHOCOLATE CAKE FROSTING



German Chocolate Cake Frosting image

Coconut Pecan Frosting for German Chocolate Cake.

Provided by Denise

Categories     Desserts     Frostings and Icings     Chocolate

Time 30m

Yield 12

Number Of Ingredients 7

1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 ⅓ cups flaked coconut

Steps:

  • In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g

GERMAN CHOCOLATE PIE



German Chocolate Pie image

Provided by Nanney Spivey

Categories     Chocolate     Dessert     Bake     Coconut     Pecan     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 cup sugar
1 heaping tablespoon unsweetened baking cocoa
1 heaping tablespoon self-rising flour
1 egg, beaten
1 cup evaporated milk
1/3 tablespoon vanilla extract
1/3 cup chopped pecans
1/3 cup coconut
1 unbaked 8-inch pie shell

Steps:

  • Preheat oven to 350°F. Combine sugar, baking cocoa, and flour in a bowl, mixing well. Add beaten egg, evaporated milk, and vanilla. Mix well. Stir in pecans and coconut. Pour into pie shell. Bake at 350°F for 40 minutes, or until set.

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.

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GERMAN CHOCOLATE PIE | 12 TOMATOES
Reduce oven temperature to 350°F. To a microwave-safe bowl, add chopped chocolate and 2 tablespoons butter. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals until melted, stirring in between. Let chocolate cool slightly, then whisk in sweetened condensed milk, 4 egg yolks, and vanilla.
From 12tomatoes.com
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GERMAN CHOCOLATE PIE RECIPE WITH COCONUT PIE CRUST
2014-06-04 Pie Crust Directions: Preheat oven to 350 degrees and grease a 9 inch pie dish. In a medium bowl, combine coconut and coconut oil. Press coconut mixture into a pie shell until evenly distributed. Bake at 350 degree for 10 – 12 minutes or until the edge begins to …
From premeditatedleftovers.com
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GERMAN CHOCOLATE PIE BARS - SNAPPY GOURMET
2020-12-07 How to Make German Chocolate Pie Bars PREHEAT. Preheat oven and prepare pan. MAKE CRUST. Mix together butter and brown sugar, then flour and salt. Press on bottom of pan. Bake. MAKE FILLING. Mix together brown sugar, corn syrup, melted butter, vanilla, eggs, cocoa powder, and salt. Stir in chocolate chips, pecans, and coconut. Pour over crust.
From snappygourmet.com
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Top Asked Questions

How to make German chocolate cake pie?
This is a pie with the flavor of a German Chocolate Cake. 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.
What is the recipe for a chocolate pie filling?
In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Turn the hot pie filling into the baked pie shell.
How do you make a gooey pie filling?
The rich, gooey, chocolate filling it to die for! Preheat oven to 350 degrees. Place uncooked pie crust in pie tin. In small bowl, microwave butter until completely melted. Add 1 c. chocolate chips and stir until smooth. In separate bowl, stir together flour and sugars. Slowly add chocolate/ butter mixture and stir until blended.
What ingredients do you need to make a German sweet pie?
Ingredients. 1 Dough for single-crust pie. 2 FILLING: 3 4 ounces German sweet chocolate, chopped. 4 1 tablespoon butter. 5 1 teaspoon vanilla extract. 6 1/3 cup sugar. 7 3 tablespoons cornstarch. 8 1-1/2 cups whole milk. 9 2 large egg yolks. 10 TOPPING:

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