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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

Read Reviews (3)
5 3
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(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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!!!!!!!

MY REVIEW
Reviewed Dec. 14, 2011

I simply must make it again! The entire family requested it after I just made it for the first time 2 weeks ago!

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