German Chocolate Pie



3 cups sugar

7 T baking cocoa

13 oz evaporated milk

4 large eggs, beaten

1/2 c butter or margarine

1 tsp vanilla

2 c coconut, flaked

1 c pecans, chopped

2 unbaked 9-inch pie shells



Melt the margarine and set aside. Combine the sugar and baking

cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter

or margarine, and vanilla, blending well. Stir in the coconut and

pecans and divide evenly in two unbaked pie shells. Bake in a 350 degree

F. oven for 40 minutes or until set around the edges. Cool on racks.



Makes 2 pies of 6 servings each.

German Chocolate Pie

4 ounces German Chocolate
1/4 cup butter
1 1/2 cup sugar
3 Tbls. cornstarch
1/8 tsp. salt
1 tsp. vanilla
2 eggs, beaten
1 1/2 cup evaporated milk
1 unbaked 10 inch pie shell

Topping:
1 and 1/3 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 375 degrees.  In microwave, melt chocolate and
butter on low setting in a medium-size micro safe bowl.  Stir
several times during melting process to prevent burning.  When
chocolate is melted, stir in sugar, salt, vanilla, cornstarch
and
eggs until well blended.  Stir in evaporated milk until smooth.
Pour into pie shell.  Mix coconut and pecans together.  Sprinkle
them evenly over the chocolate mixture.  Use a knife to cut
thrugh the coconut into the chocolate mixture in several places.
Bake 45 to 50 minutes until center is set.

NOTE: The pie center puffs slightly and the top begins to crack
when it is done.  If the crust becomes too brown, place a piece
of foil over the top of the entire pie for the final 15 minutes
of baking.  A dollop of whipped cream is very good on this pie.

German Chocolate Pie

Prep Time: 45 Minutes
Ready In: 45 Minutes
Yields: 8 servings

"If you love German chocolate cake, then you 'll love this pie.
The rich chocolate filling is cooked first and then poured into
a baked pie shell. The thick coconut and pecan frosting is
spooned on, and then this luscious pie is chilled until ready to
serve."
INGREDIENTS:
1/3 cup white sugar
3 tablespoons cornstarch
1 1/2 cups milk
1 (4 ounce) bar German sweet chocolate,
chopped
1 tablespoon butter
2 egg yolks, beaten
1 teaspoon vanilla extract1 (9 inch) pie crust, baked
1 egg
1 (5 ounce) can evaporated milk
1/2 cup white sugar
1/4 cup butter
1 1/3 cups flaked coconut
1/2 cup chopped pecans

DIRECTIONS:
1.In a medium saucepan, combine the 1/3 cup sugar and the
cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter
or margarine. Cook and stir till thickened and bubbly. Reduce
heat; cook and stir 2 minutes more.
2.Gradually stir about 1 cup of mixture into egg yolks. Return
mixture to saucepan; bring to boiling. Cook and stir 2 minutes
more. Stir in vanilla.
3.Turn the hot pie filling into the baked pie shell.
4.In another saucepan, combine the beaten egg, evaporated milk,
the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and
stir over medium heat just till the mixture is thickened and
bubbly. Stir in the coconut and pecans.
5.Spread the pecan mixture evenly over the chocolate filling.
Cool the pie on a wire rack; chill thoroughly.

German Chocolate Pie

Pie Filling:
3 Cups Sugar
7 Tbs. Baking Cocoa
13 oz Evaporated Milk
4 eggs, Beaten
1/2 Cup butter
1 tsp. Vanilla
2 Cup coconut, flaked
1 Cup pecans, chopped
2 ea Unbaked 9-inch Pie Shells (use recipe below)

Pie Crust:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

Pie Crust:
Combine flour and salt in bowl. Add shortening or butter and
blend with fork or pastry cutter until mixture is fairly coarse.
Add water, 1 tablespoon at a time, gently mixing dough after
each addition until dough forms a ball. Place dough on a lightly
floured surface and roll into a 10 to 11 inch circle. Line
9-inch pie pan. Flute edges. Chill until use.

Pre-heat oven to 350 degrees F.
Melt the margarine and set aside.
Combine the sugar and baking cocoa in a bowl. Stir in the
evaporated milk, eggs, melted butter, and vanilla. Blend well.
Stir in the coconut and pecans and turn into two unbaked pie
shells.
Bake in a 350 degree F. oven for about 40 minutes.
Cool on racks.
Decorate the top with whipped cream and chocolate sprinkles.

German Chocolate Pie

4 ounces German chocolate
1/4 cup butter
1 1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cup evaporated milk
1 10-inch pie crust, unbaked

Topping:
1 1/3 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 375 degrees. In microwave, melt chocolate and
butter on a low setting in a medium-size microwave-safe bowl.
Stir several times during melting process to prevent burning.
When chocolate is melted, stir in sugar, salt, vanilla,
cornstarch and eggs until well blended. Stir in evaporated milk
until smooth. Pour into pie shell. Mix coconut and pecans
together. Sprinkle them evenly over the chocolate mixture. Use a
knife to cut through the coconut into the chocolate mixture in
several places. Bake 45 to 50 minutes, or until center is set.
(Pie may appear soft, but will become firm after cooling.) Cool
at least 4 hours.

If desired, serve pie with whipped cream and chocolate shavings.

Note: The pie center puffs slightly and the top begins to crack
when it is done. If the crust becomes too brown, place a piece
of foil over the top of the entire pie for the final 15 minutes
of baking.

German Chocolate Pie with Pecans

Source: Southern Living

Basic Pastry for a 10-inch Pie
1 (4-ounce) package sweet baking chocolate
1/4 cup butter or margarine
1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup flaked coconut
1/3 cup chopped pecans
1 cup sweetened whipped cream
3 tablespoons chocolate shavings

Prepare Pastry; place in a 9 1/2-inch deep-dish pieplate. Set
aside.

Combine baking chocolate and butter in a medium saucepan; cook
over low heat, stirring until chocolate melts. Remove from heat,
and gradually stir in evaporated milk; set aside.

Combine sugar, cornstarch, and salt in a large bowl; add eggs
and vanilla, mixing well. Gradually stir in chocolate mixture,
using a wire whisk. Pour mixture into unbaked pastry shell, and
sprinkle with coconut and chopped pecans.

Bake at 375° F for 45 minutes. (Pie may appear soft, but will
become firm after cooling.) Cool at least 4 hours. Top pie with
whipped cream and chocolate shavings.

Yield: 8 servings

GERMAN CHOCOLATE PIE

INGREDIENTS:
3/4 cup cold milk
2 pkg. chocolate instant pudding
8oz. whipped topping, thawed
1/3 cup caramel ice cream topping
3 tbls. Baker's Angel Flake Coconut, lightly toasted
3 tbls. chopped pecans
1 graham cracker crust

DIRECTIONS:
Pour milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes or until smooth (mixture will be thick).
Immediately stir in whipped topping. Spoon into crust.
Refrigerate 4 hours or until set.

Before serving, drizzle with caramel topping and sprinkle with
pecans and toasted coconut.

German Chocolate Cheese Pie



4 c. Corn Flakes crushed to 1 c.

1/4 c. brown sugar

5 tbsp. melted butter

1/2 c. water

4 oz. bar sweet cooking chocolate

8 oz. pkg. cream cheese

1/2 c. packed brown sugar

2 c. whipped topping

1 tsp. vanilla

Dash salt



Preheat oven to 300 degrees. Butter pie plate. Mix

Corn Flakes, 1/4 cup brown sugar and melted butter;

press into plate. Bake 10 minutes. Cool. For filling,

heat water and chocolate over low heat until melted.

Stir constantly. Let cool for 10 minutes. Mix in large

bowl the cream cheese and sugar. Add vanilla and salt.



Slowly heat chocolate into cheese mixture. Refrigerate

for 1 hour until very thick. Fold in whipped cream and

pour into crust. Freeze for 4 hours or overnight.



Makes 8 servings. Can be doubled and use a 9 x 13 inch

dish.