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I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
This recipe is:
Contest Winning
Nutritional Facts 1 piece equals 808 calories, 53 g fat (30 g saturated fat), 168 mg cholesterol, 280 mg sodium, 78 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as German Chocolate Cream Pie in Branson's Great American Pie Show January 2009
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Nov. 23, 2011 by NPE
Sounds great! Cannot wait to get on with it!
Reviewed on Nov. 23, 2011 by Cherbear59
Just want to tell you people that the problem isnt the baking time its you. Wow try to figure this one out every ones oven temp isnt the same
Reviewed on Nov. 22, 2011 by bdstickles
uwasv_waya I've seen your reviews on other recipes, that you also haven't tried making, and I think you really need to keep your opinions to yourself. Most of the reviewers said they loved this pie despite the amount of pies it made or the longer cooking time. I have yet to try it but it sounds wonderful and look forward to giving it a shot. At least then I can say I've made it before giving it a bad review.
Reviewed on Nov. 22, 2011 by Sunflowerfields
Now I'm afraid to try this after reading the negative reviews ! ! !
Reviewed on Nov. 22, 2011 by uwasv_waya
After reading the reviews I wouldn't even attempt it. It sounds like the submitter is keeping secrets but wants to appease others that want the recipe. By deliberately making it so that you either have a mess or 2 pies when you only want one. This way she gets to keep her so called prize winning recipe all to herself. Why bother submitting the recipe so that others will waste their time and money and not bother with it again or come up with something that won't compete with hers.
Reviewed on Nov. 22, 2011 by califdreamin@nemont.net
I haven't made this pie yet, but plan to. After the comments about the amount of filling and the baking time, I'm going to try to use a larger pie pan. Even the tube crusts can be rolled out to fit. I'll lyk how it turns out.
Reviewed on Apr. 15, 2011 by jackiew58
The pie was very good - a must for chocolate/coconut lovers. The recipe doesn't specify, but I think it's best to bake in 2 regular pie crusts. If you use a deep-dish crust the topping needs to be served on the side.
Reviewed on Apr. 25, 2010 by 5stew357
Very rich and very easy to make. Family likes it as well as pecan. Keeper
Reviewed on Apr. 03, 2010 by dmccubbin
I love this pie!!! I, too, had an issue with the amount of time for baking (it took over an hour) but did allow it to bake until done. I used a commercially prepared 9-inch deep- dish crust because a regular crust doesn't hold all filling. I used aluminum foil to protect the crust from over-browning.
Reviewed on Mar. 28, 2010 by ebeth2007
Made this for my Dad for his birthday and he LOVED it! It was too rich for me, gave me a tummy ache, but he didn't mind eating the whole rest of the pie! I bought frozen pie crust in a tin, and this actually made TWO of those, but I don't think I'd recommend getting a deep dish because the whipped topping was enough for 2 pies as well.
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