Sunday, November 29, 2015

German Chocolate Pie


 1 (4 oz.) Bar of German sweet chocolate
1/2 cup butter
12 oz. can of evaporated milk
1 1/2 cups of sugar
3 tablespoons of corn starch
1/8 teaspoon of salt
2 eggs
1 teaspoon of vanilla
1 unbaked (10 inch) pie shell (check out Grand's Best Pie Crust  Ever recipe)
1 1/3 cups of coconut
1/2 cup of chopped pecans


  1. Pre-heat oven to 350°
  2. Melt chocolate with butter over low heat stirring until blended.
  3. Remove chocolate and butter from heat and gradually blend in milk
  4. Mix sugar, cornstarch, and salt.
  5. Beat in eggs and vanilla.
  6. Gradually blend in chocolate mixture.
  7. Stir in coconut and pecans.
  8. Pour into pie shell.
  9. Bake for 1 hour.
  10. Let pie cool for at least 4 hours before serving.

Tips from Grand

This recipe makes a large deep pie. Grand bought one of those red on the outside cream on the inside ruffled around the edge pie plates you see everywhere from Wal-Mart to the grocery store. This recipe fits perfectly in that pie plate.
If you don't have a large deep pie plate just butter a small deep ramekin and put any left over filling that doesn't fit inside your pie plate. Put it in the oven and bake it with the pie. The ramekin takes less time to bake and less time to cool. Lucky you, you can eat all of this in the kitchen before anyone knows your baking a pie. Grand calls this "cook's treat!"
German Chocolate Pie

Rich, gooey, chocolaty, with coconut and pecans. What could be better!

This is the pie pan that Grand used. You can use a smaller pie plate and have
"cook's treat!"

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