GERMAN CHOCOLATE PIE
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
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
WYATT'S CAFETERIA GERMAN CHOCOLATE PIE
Make and share this Wyatt's Cafeteria German Chocolate Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth.
- Stir in eggs; add canned milk.
- Mix well and pour into unbaked pie shell.
- Top with pecans and coconut.
- Bake 50 to 60 minutes (center will be a little fudgy).
- Cool before cutting.
Nutrition Facts : Calories 370.4, Fat 16.6, SaturatedFat 7.9, Cholesterol 82.1, Sodium 179.1, Carbohydrate 50, Fiber 2, Sugar 34, Protein 7.4
WYATT'S GERMAN CHOCOLATE PIE
This is a recipe of the old Wyatt's Cafeteria. Ours closed down around 20-25 years ago and they always made the best desserts and pies. This pie was one of their best.
Provided by Debby DeRousse @gma07
Categories Pies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Mix sugar, cocoa, cornstarch, flour, vanilla, salt and hot water until smooth with a wire whip or a mixer on low. Stir in eggs, Add canned milk. Pour into unbaked pie shell. top with pecans and coconut. Bake 50 to 60 minutes. Center will be a little fudgy. Cool before cutting.
LUBY'S CAFETERIA GERMAN CHOCOLATE PIE
Make and share this Luby's Cafeteria German Chocolate Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F (190 degrees C).
- In a large bowl combine the sugar, flour, cornstarch and cocoa.
- Add water and melted butter; whisk until combined.
- Add the eggs one at a time, beating well after each one.
- Add the milk and beat until well blended.
- Stir in the coconut, pecans and vanilla.
- Pour batter into the pie shell.
- Bake for 45 minutes or until firm.
Nutrition Facts : Calories 434.5, Fat 19.7, SaturatedFat 7.9, Cholesterol 70.9, Sodium 213, Carbohydrate 59.6, Fiber 1.8, Sugar 40.9, Protein 6.8
GERMAN CHOCOLATE PIE
Make and share this German Chocolate Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prebake graham cracker crust according to package directions; let cool.
- In a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks.
- place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes.
- Continue to whisk and heat until quite thick, about 1 ½ minutes.
- Remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color.
- Stir in the coconut and pecans.
- Pour filling into the cooled pie shell.
- Gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
- Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
- Add in the chocolate syrup and continue to beat until it is stiff but not grainy.
- Stir in the pecans and coconut.
- Smooth topping over the pie, mounding it in the center.
- Drizzle with additional chocolate syrup.
WYATT'S CAFETERIA PECAN DELIGHT PIE
During the 80's the Star-Telegram newspaper was flooded with requests for anything and everything Wyatt's Cafeteria made. They printed as many of the recipes as they could get. This pie was my favorite at the cafeteria, so light and delicious. (Sorry recipe does not have how hot you need to cook, maybe 350, I don't remember now how hot I cooked it.)
Provided by True Texas
Categories Pie
Time 1h10m
Yield 1 PIE
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Let egg whites come to room temperature.
- Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
- In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
- Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
- Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
- Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
- Cover and refrigerate cooled pie until ready to serve.
- Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
- Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
- Leftover pie should be covered and stored in refrigerator.
GERMAN CHOCOLATE PIE
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
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.
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