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Category: Desserts
Prep Time: Cook Time: Total Time:
Pastry for single-crust pie (9 inches)
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
Dash salt
2 eggs
1 teaspoon vanilla extract
1-1/3 cups flaked coconut
1/2 cup chopped pecans
TOPPING:
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Additional flaked coconut and chopped pecans
Directions
1. Line a 9-in. pie plate with pastry; trim and flute edges.
2. Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.
3. Bake at 375 for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
4. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving. Yield: 8 servings.
Recipe Source: Taste of Home
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German Chocolate Pie
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Category: Desserts
Prep Time: Cook Time: Total Time:
Pastry for single-crust pie (9 inches)
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
Dash salt
2 eggs
1 teaspoon vanilla extract
1-1/3 cups flaked coconut
1/2 cup chopped pecans
TOPPING:
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Additional flaked coconut and chopped pecans
Directions
1. Line a 9-in. pie plate with pastry; trim and flute edges.
2. Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.
3. Bake at 375 for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
4. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving. Yield: 8 servings.
Recipe Source: Taste of Home
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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