Monday, July 9, 2012

German Chocolate Pie

Thought this week I'd share some of my favorite pies.   If you love German chocolate cake you will love this pie.  Since it is summer, I'm lazy and making it with a store bought crust.  

German Chocolate Pie
1/3 cup white sugar
3 tablespoons cornstarch
1 1/2 cups milk
1 chopped 4 ounce bar of German sweet chocolate
1 tablespoon butter
2 egg yolks, beaten
1 teaspoon vanilla extract
1 baked 9 inch pie crust or


1 egg
1 5 ounce can evaporated milk
1/2 cup white sugar
1/4 cup butter
1 1/3 cups flaked coconut
1/2 cup chopped pecans

Prebake your pie shell as packages directions say. 

Combine the 1/3 cup sugar and the cornstarch in a pan. Stir in the milk, chocolate, and 1 tablespoon butter.   Cook over medium heat until mixture begins to  thickened. Reduce heat and simmer 2 minutes more.

Gradually stir about 1 cup of mixture into egg yolks to temper the eggs so that you do cook them. Return the tempered egg yokes to saucepan; bring to boiling again. 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. Cook and stir over medium heat just till the mixture has thickened. Stir in the coconut and pecans.

Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

Variation:  If you are a true chocolate lover, you might want to make a crust out of crushed chocolate cookies and butter similar to a graham cracker crust.
2 cups chocolate wafers or 2 cups chocolate graham crackers
1/4 cup sugar
3/4 stick of butter (6 tablespoons)

Melt the butter in the microwave.

Place the chocolate wafers/graham crackers into a plastic bag. Close bag and crush with a spoon until you have tiny granular particles (about the size of a pea).

Combine the melted butter with the sugar and granulated chocolate particles.

Press ingredients into 9-inch buttered pie pan, making sure to cover all sides.

Bake for 10 minutes at 325°F.

Tomorrow a 1950's strawberry Jello pie.  Be happy and may God bless you and yours.  

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