Sugarless German Chocolate Pie Recipes

SUGAR FREE GERMAN CHOCOLATE CAKE

Steps:

• Start by prepping your cake pans well for nonstick (I use two methods for this- parchment paper cut to size and grease or spray over it) and preheat your oven to 325.
• Sift or whisk together the flour, baking soda and salt. Set this bowl aside.
• Next, we will melt together the unsweetened chocolate with the water. You can do this in a microwave (stopping to stir every 30 seconds until melted) or over a low heat on the stove (stirring continuously).
• In a mixing bowl, cream together the sugar alternative the butter. Set the mixer on low and add the egg yolks, one at a time, mixing between additions. Then add the vanilla extract to the bowl. Next we will add the cooled melted chocolate mixture and the flour mixture adding half of each at a time, alternating additions, and mixing between additions. (ie. 1/2 chocolate, mix, 1/2 flour, mix, repeat). Then you can add the buttermilk and mix gently.
• For the next step, we will need clean mixer beaters and a new mixing bowl. Using a hand mixer is one way to get around having to find an additional bowl to fit your stand mixer. This is where we will beat the egg whites until they form stiff peaks. Then, folks these stiff peaked egg whites into the bowl with the cake batter.
• Bake this cake for 28-30 minutes or until a toothpick comes out clean.

SUGAR-FREE GERMAN CHOCOLATE PIE

Steps:

• Using a Sugar-Free, Fat-Free, Cook & Serve chocolate pudding product such as Jello brand, prepare filling according to package instructions, stirring as it heats.
• When mixture begins to boil, add pecans and coconut, mixing well.
• Continue stirring while filling returns to a boil.
• Remove from heat and stir in vanilla.
• Transfer filling to pie crust.
• Refrigerate at least 3 hours before serving.

PAM'S SUGAR FREE CHOCOLATE PIE

Steps:

• Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.

GERMAN CHOCOLATE PIE

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.

SUGAR-FREE CHOCOLATE CREAM PIE (DIABETIC)

Steps:

• In a saucepan, mix together cocoa, stevia, cornstarch and salt.
• Stir milk in gradually.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
• Blend in vanilla.
• Cool 10 minutes. Pour into pie shell; refrigerate.
• Top with whipped cream before serving.

GERMAN CHOCOLATE 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. 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).

GERMAN CHOCOLATE PIE

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.