Tasty German Chocolate Pie
"From TOH Holiday magazine submitted by D. Clay. A luscious pie that has a beautiful presentation. Different from the other pies listed on this site and possibly a bit more labor intensive. Prep time does not include time to bake the pastry shell. Passive time includes the time necessary to chill in the refrigerator."
photo by Krista Roes
- Ready In:
- 4hrs 25mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
FOR THE PIE
- 1 (4 ounce) package German sweet chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1⁄3 cup sugar
- 3 tablespoons cornstarch
- 1 1⁄2 cups milk
- 2 egg yolks, lightly beaten
- 1 (9 inch) pastry shells, baked
-
FOR THE TOPPING
- 1 cup evaporated milk
- 1⁄2 cup sugar
- 1⁄4 cup butter, cubed
- 1 egg, lightly beaten
- 1 1⁄3 cups flaked coconut, toasted
- 1⁄2 cup pecans, chopped
directions
- ****FOR THE PIE****.
- In a microwave-safe bowl, melt chocolate and butter together, stirring until smooth. Stir in vanilla and set aside.
- In a small saucepan, combine sugar, cornstarch, and milk until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir for 2 minutes longer; then remove from heat.
- In a small bowl, stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer; then remove from heat.
- Gently stir in chocolate mixture into the hot filling mixture.
- Spoon all into the pre-baked pastry shell.
- ****FOR THE 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; then remove from heat.
- In a small bowl, stir a small amount of the hot liquid into the lightly beaten egg; return all to the pan; stirring constantly.
- Bring up to a gentle boil; cook and stir 2 minutes longer.
- Remove topping from heat and stir in coconut and pecans.
- Pour over the pie filling.
- Cool on a wire rack then cover and chill for at least 3 hours.
- Leftovers have to be refrigerated.
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Reviews
-
This was awesome- nice change from the cake!! -
Absolutely delicious! Will definitely make again. Made for X-tra Hot Dishes ZWT. -
Oh yeah! This is a keeper. Made as directed for ZWT 6 for Queens of Quisine -
My first attempt at a pie that didn't include a box of jello pudding, and it was a success. I love German Chocolate cake, so I knew I was going to love this. Loved it so much that I made another to take to a friend that just lost her mother. When she returned the pie plate, she just raved about the pie. Very comforting pie. Now I wish I would have brought her the one that my family ate. Thanks so much for sharing. Made for Comfort Cafe.
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This pie is well worth the effort! German Chocolate Cake is one of my all time favorites and so I knew I couldn't go wrong with this one. The toasted coconut and pecans are wonderful and I used my favorite bar of German chocolate from a local manufacturer (Milka). One note, the list of ingredients didn't list evaporated milk, although it's in the directions on step 11. I used 1 cup of evaporated milk and it came out beautifully. My dinner guests loved it. Made for PAC Fall 2008.
RECIPE SUBMITTED BY
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>
