- 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
- 2 cups heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- Additional flaked coconut and chopped pecans
- Line a 9-in. pie plate with pastry; trim and flute edges.
- 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.
- Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Contest-Winning German Chocolate Cream Pie
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Very rich and delicious. A definite splurge of the diet! I followed the advice of other reviews and wrapped crust in foil and added foil to top towards the end of baking.
Absolutely fabulous pie!!! Have made it for several occasions and it all goes quickly. I served this at a church function and people were getting in line for dessert before food!!!
So now I'm off to church with my final pie and I think it will be much better than the trial one. I cut back on the evaporated milk - only used 2/3rds cup (it just didn't all fit!". As preveiously stated I incorporated the coconut (only scant 1 cup) and pecans into the filling. It appears to be great! One more little thing I learned is to spray the underside of my "crust protector" with non-stick spray. When I went to remove it lifed off part of the crust. Other than that, this was a more successful pie!
Made a "dry run" today in anticipation of taking another to a church function. Would not put the entire mixture in the pan next time (thank goodness for pie drip pans). Needed to bake longer and I neglected to cover the crust - thus somewhat burnt. Also because of the longer baking the coconut burned. I need to cover as previously suggested at the end. Am considering just incorporating the coconut and pecans in the mixture and let it go at that.
Easy to make, made one regular size pie with no problems and it needed about 10 extra minutes to set the middle. Puffed up nice and it was great!!! due to the fat content it is not an everyday pie of course but for that birthday event it was nice change from the german chocolate cake. Very happy with this!!!