I swear the German folks have some of the best recipes for desserts I have ever come across. Not only do they have amazing desserts, but also entrees and appetizers. Thank you Germany for being so flavorful 🙂
Check out what my friends over at The Kitchen Mouse had to say about this awesome German chocolate pie recipe:
This is not the light, creamy, soft chocolate pie I was expecting. (Maybe I should have looked for a “silk” pie?) Instead, this is a dark, rich and extremely good pie. Because I altered the recipe slightly, I wound up with a bit too much filling, which I promptly poured into some mini pie shells I had lying around and baked in my toaster oven. One serving mini-pies are a fantastic thing and something I really need to do more often.
Well, there’s a great idea!
Ingredients
1 recipe Alton’s pie crust (do not blind-bake)
4 ounces German’s sweet baking chocolate
1/4 cup (1/2 stick / 65g / 4 tbsp) butter
12 ounces (1 can) evaporated milk
1 1/2 cups sugar
3 tbsp cornstarch
2 eggs, beaten
1 1/2 teaspoon vanilla extract
2/3 cup flaked coconut (sweetened or unsweetened)
1/3 cup chopped, toasted pecans
1/4 tsp salt
Instructions
Preheat oven to 375F. Prepare a pie pan and pie shell.
Melt chocolate and butter together using your preferred method (see Note). Stir in evaporated milk and set aside.
Mix together sugar, cornstarch and salt, then add eggs and vanilla. Whisk in chocolate, then stir in pecans and coconut.
Bake for 45 – 50 minutes. It will appear soft and jiggly, but will firm up as it cools. Cool for 4+ hours to room temperature then refrigerate overnight. Serve topped with whipped cream and chocolate shavings (or, if you’re like my husband, with sour cream!)
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Quick Tip: Use Keebler mini graham cracker pie crusts to make mini pies with the same recipe! Bake in the toaster oven at 350F for 20 minutes.
Thank you to The Kitchen Mouse for this great recipe.
This looks yummy, however it does not say at what temperature to cook the pie.
At what temperature should it be baked??
There is no oven temperature on this German chocolate pie? Please email to let me know what temp. It should be baked at.Rosalie Reszel
The name “German Chocolate” actually has NOTHING to do with the country but is instead named after the American chocolate maker Samuel German who developed a dark chocolate for the American Baker’s Chocolate Company. It was later marketed under Baker’s Chocolate as German’s Chocolate. The origins of the delicious cake are said to go back to the 1920’s, but the cake gained popularity after a recipe was printed in a Dallas newspaper in 1957. http://www.joyofbaking.com/GermanChocolate.html