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Contest-Winning German Chocolate Cream Pie

TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD: 8 servings.
I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan

Ingredients

  • Dough for single-crust pie
  • 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 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups sweetened shredded coconut
  • 1/2 cup chopped pecans
  • TOPPING:
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • 1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  • 2. Place 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 sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.
  • 3. Bake until a knife inserted in the center comes out clean, 45-50 minutes. 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.

Nutrition Facts

1 piece: 808 calories, 53g fat (30g saturated fat), 168mg cholesterol, 280mg sodium, 78g carbohydrate (58g sugars, 3g fiber), 9g protein.

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