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Contest-Winning German Chocolate Pie Recipe
Contest-Winning German Chocolate Pie Recipe photo by Taste of Home

Contest-Winning German Chocolate Pie Recipe

Publisher Photo
Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.—Debbie Clay, Farmington, New Mexico
TOTAL TIME: Prep: 40 min. + chilling Bake 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + chilling Bake 30 min. + cooling
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • FILLING:
  • 4 ounces German sweet chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups whole milk
  • 2 egg yolks
  • TOPPING:
  • 2/3 cup evaporated milk
  • 1/2 cup sugar
  • 1/4 cup butter, cubed
  • 1 egg, lightly beaten
  • 1-1/3 cups flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

1 slice equals 549 calories, 34 g fat (17 g saturated fat), 117 mg cholesterol, 265 mg sodium, 58 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
  3. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.
  5. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.
  6. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
  7. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as German Chocolate Pie in Country Woman November/December 2005, p31

Nutritional Facts

1 slice equals 549 calories, 34 g fat (17 g saturated fat), 117 mg cholesterol, 265 mg sodium, 58 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Contest-Winning German Chocolate Pie

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 23, 2014

Perfect, that all I can say..

MY REVIEW
Reviewed Jun. 17, 2014

Does this pie need to be kept in the refrigerator or can it be left at room temperature?

MY REVIEW
Reviewed Jun. 13, 2014

My husband loved this recipe. He was oo-ing and ah-ing all through his bites!

MY REVIEW
Reviewed Sep. 9, 2013

I made this pie for my birthday and it was excellent.

MY REVIEW
Reviewed Dec. 26, 2012

This pie took a bit of time to put together but WOW it was so worth it. Everyone loved it and couldn't get enough of it. Will make it again for a special event. In one word it was AWESOME!!!!!!!

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