German Sweet Chocolate Pie Recipes

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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.

GERMAN SWEET CHOCOLATE PIE



German Sweet Chocolate Pie image

This Pie is EASY to make!

Provided by VTGIRL22

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 5h

Yield 8

Number Of Ingredients 6

1 (4 ounce) bar German sweet chocolate, chopped
⅓ cup milk
4 ounces cream cheese, softened
2 tablespoons white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
  • Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
  • Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.1 g, Cholesterol 16.4 mg, Fat 27.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 208.7 mg, Sugar 30.6 g

GERMAN SWEET CHOCOLATE PIE



German Sweet Chocolate Pie image

When I was in college, many moons ago, a bunch of us would walk over to nearby Cameron Village (shopping area)to the K&W Cafeteria for Sunday dinner. This pie was my very favorite dessert... and I was thrilled to find this recipe on the label of Baker's sweet chocolate. *Mumble mumble* years later, it's still a favorite.

Provided by Impera_Magna

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (4 ounce) package sweet chocolate
1/4 cup butter or 1/4 cup margarine
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 1/3 cups coconut
1/2 cup chopped pecans
1 unbaked 9-inch deep dish pie crust

Steps:

  • Melt butter and chocolate over low heat, stirring until blended; remove from heat and gradually blend in milk.
  • Mix sugar, cornstarch, & salt in lg bowl.
  • Add eggs & vanilla; beat well.
  • Gradually blend in chocolate mixture.
  • Pour into pie shell.
  • Combine pecans & coconut, sprinkle over filling.
  • Bake at 375 for 45 to 50 minutes or until puffed and browned.
  • Filling will be soft but will set while cooling.
  • Cool AT LEAST four hours before cutting.
  • NOTE: If top browns too quickly, cover loosely with foil the last 15 minutes of baking.

Nutrition Facts : Calories 787.8, Fat 46.7, SaturatedFat 26, Cholesterol 111.1, Sodium 346.8, Carbohydrate 88.3, Fiber 5.2, Sugar 62.5, Protein 10.8

GERMAN'S SWEET CHOCOLATE PIE



German's Sweet Chocolate Pie image

I got this recipe from a German's brand baking chocolate package. Very simple no-bake recipe and freezes well. I keep one on hand in the freezer at almost all times for those last minute needs (like when I've forgotten there's a potluck at church tomorrow or my son's school is having a party).

Provided by Banriona

Categories     Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 (4 ounce) package Baker's German's chocolate
1/3 cup milk, divided
4 ounces cream cheese, softened
2 tablespoons sugar
1 (8 ounce) container whipped topping, thawed
1 graham cracker pie crust

Steps:

  • Microwave chocolate and 2 Tbsp of the milk in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
  • Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended.
  • Refrigerate about 10 minutes to cool. Gently stir in whipped topping until well blended. Spoon into crust.
  • Freeze 4 hours or until firm. Garnish as desired. Let pie stand at room temperature or in refrigerator about 15 minutes before serving for easier cutting.

DOUBLE GERMAN'S SWEET CHOCOLATE PIE



Double GERMAN'S Sweet Chocolate Pie image

Dive into deliciousness with our Double GERMAN'S Sweet Chocolate Pie. Fans of German chocolate pie love the chocolate crust and extra chocolate drizzle.

Provided by My Food and Family

Categories     Home

Time 4h45m

Yield 8 servings

Number Of Ingredients 6

1-1/2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate (6 oz.), divided
1/2 cup milk, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Microwave 5 oz. chocolate and 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
  • Add cream cheese, sugar and remaining milk; beat with whisk until blended. Gently stir in COOL WHIP; spoon into crust. Freeze 4 hours or until firm.
  • Remove pie from freezer about 30 min. before serving. Let stand at room temperature or place in refrigerator until slightly softened. Melt remaining chocolate as directed on package; drizzle over pie.

Nutrition Facts : Calories 400, Fat 27 g, SaturatedFat 17 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

FROZEN GERMAN CHOCOLATE PIE



Frozen German Chocolate Pie image

In summer I make this pie to take to church suppers, where chocolate desserts are a hit. It's light and refreshing, and can be served either chilled or frozen.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

4 ounces German sweet chocolate, chopped
5 tablespoons whole milk, divided
3 ounces cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a saucepan, heat chocolate and 2 tablespoons milk over low heat, stirring until chocolate is melted. In a small bowl, beat cream cheese and sugar. Add melted chocolate and remaining milk; beat until smooth. Fold in whipped topping. Spoon into crust and freeze until firm.

Nutrition Facts :

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

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

EASY GERMAN CHOCOLATE PIE



Easy German Chocolate Pie image

Try a simplified version of a classic with this Easy German Chocolate Pie. Melted chocolate and chocolate pudding make this delicious Easy German Chocolate Pie a double-chocolate magnet for chocolate lovers!

Provided by My Food and Family

Categories     Dairy

Time 6h25m

Yield 12 servings

Number Of Ingredients 11

4 eggs, divided
1-1/2 cups whole milk
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (5 oz.) evaporated milk
3/4 cup sugar
6 Tbsp. butter
1 cup BAKER'S ANGEL FLAKE Coconut
3/4 cup pecan halves
1 tsp. vanilla

Steps:

  • Heat oven to 350ºF.
  • Whisk 3 eggs, whole milk and chocolate in medium bowl until blended. Add dry pudding mix; beat 2 min. Pour into crust.
  • Bake 55 min. to 1 hour or until center is almost set. Cool.
  • Meanwhile, whisk evaporated milk and remaining egg in medium saucepan until blended. Add sugar and butter; cook and stir on medium heat 8 min. or until thickened and golden brown. Remove from heat. Add coconut, nuts and vanilla; mix well. Cool to desired spreading consistency.
  • Spread coconut mixture onto pie. Refrigerate 4 hours.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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