Original German Chocolate Pie 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

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 ANGEL PIE II



German Chocolate Angel Pie II image

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

3 egg whites
1 pinch salt
⅛ teaspoon cream of tartar
¾ cup white sugar
¾ cup finely chopped pecans
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate, chopped
3 tablespoons strong brewed coffee
1 cup heavy cream
1 teaspoon vanilla extract

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

BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)



Baker's Original German Chocolate Cake Recipe - (3.7/5) image

Provided by chelseap09

Number Of Ingredients 19

CAKE:
1 (4-ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter or margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

Steps:

  • Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes. Frost cake. COCONUT-PECAN FROSTING: Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.

10 MINUTE GERMAN CHOCOLATE PIE



10 Minute German Chocolate Pie image

I don't remember where I found this recipe but I have had it for years. I did not include 4 hours freezer time in preparation.

Provided by happynana

Categories     Dessert

Time 20m

Yield 1 pie

Number Of Ingredients 6

4 ounces bakers German sweet chocolate
1/3 cup milk
2 tablespoons sugar
3 ounces cream cheese
8 ounces Cool Whip
1 graham cracker crust

Steps:

  • Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted.
  • Beat sugar into cream cheese.
  • Add remaining milk and chocolate.
  • Beat until smooth.
  • Fold in cool whip.
  • Put in crust and freeze for 4 hours.

Nutrition Facts : Calories 2921.2, Fat 188.4, SaturatedFat 105.1, Cholesterol 104.9, Sodium 1732.8, Carbohydrate 307, Fiber 9.9, Sugar 227.7, Protein 26.4

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.

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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