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Contest-Winning German Chocolate Cream Pie Recipe

Contest-Winning German Chocolate Cream Pie Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD:8 servings

Ingredients

  • 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.

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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.