10 Minute German Chocolate Pie Recipes

Steps:

• Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted.
• Beat sugar into cream cheese.
• Add remaining milk and chocolate.
• Beat until smooth.
• Fold in cool whip.
• Put in crust and freeze for 4 hours.

Steps:

• 1. Thaw whipped topping.
• 2. Heat 1 package (4 ounces) Baker\'s German Sweet Chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted.
• 3. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth.
• 4. Fold chocolate mixture into whipped topping, blending until smooth.
• 5. Spoon into baked 8\" graham cracker crust.
• 6. Freeze until firm, about 4 hours.
• 7. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

Steps:

• Preheat oven to 350°F. Combine sugar, baking cocoa, and flour in a bowl, mixing well. Add beaten egg, evaporated milk, and vanilla. Mix well. Stir in pecans and coconut. Pour into pie shell. Bake at 350°F for 40 minutes, or until set.

Steps:

• 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.
• 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.
• Turn the hot pie filling into the baked pie shell.
• 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.
• Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

Steps:

• Preheat oven to 375 degrees. Spread pecans in a single layer on a baking sheet, and if using, unsweetened coconut on another. Bake until pecans are fragrant and coconut is golden, 8 to 10 minutes for pecans and 5 to 7 minutes for coconut. Let cool. Coarsely chop pecans.
• On a lightly floured surface, roll out dough to an 11-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish; trim edges to a 1-inch overhang. Tuck edges under and crimp as desired. Freeze until firm, about 15 minutes.
• Line crust with parchment and fill with dried beans or pie weights. Bake on lower rack until bottom no longer looks wet and edges begin to turn golden, about 30 minutes. Carefully remove parchment and beans; continue baking until golden brown all over, 10 to 15 minutes more. Let cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 350 degrees.
• Whisk butter into eggs, then whisk in condensed milk, vanilla, and salt. Stir in chocolate, sweetened coconut, and toasted pecans. Pour into cooled crust. Bake until just set in center, 30 to 35 minutes. Let cool on wire rack for 1 hour. Chill for at least 1 hour and up to 3 days. Serve, dolloped with whipped cream and sprinkled with toasted unsweetened coconut, if desired.