Best German Chocolate Pie Recipes

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:

• Preheat oven to 400°. 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., 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 until golden brown, 4-6 minutes longer. Cool on a wire rack., 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., 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., 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., 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., Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

Steps:

• In a sauce pan, melt chocolate and butter over low heat, stirring to mix well.
• Remove from the heat and gradually blend in milk; set aside.
• In a bowl, combine sugar, cornstarch and salt.
• Stir in eggs and vanilla.
• Gradually stir in chocolate mixture.
• Pour into pastry shell.
• Combine pecans and coconut; sprinkle over filling.
• Bake at 375 degrees F.
• for 45-50 minutes or until puffed and browned.
• Cool 4 hours.
• Chill (filling will become firm as it cools).

Steps:

• Mix coconut& pecans together& set aside.
• Put remaining ingredients in blender& blend til smooth.
• Pour in 9" pie shell.
• Sprinkle with coconut& nuts.
• Bake at 375* for 45-50 minutes.

Steps:

• Crust:.
• Separate eggs and let come to room temperature.
• Beat egg whites with an electric mixer on med-low until frothy.
• Add cream of tartar.
• Increase mixer speed to med-high to high and continue beating until soft peaks form.
• Add sugar a little at a time.
• Add vanilla and beat until stiff peaks form.
• Fold in pecans.
• Spread on bottom and up sides of a GREASED 9 inch pie plate.
• Bake for 1 hour at 300 degrees.
• Remove from oven and set aside to cool on a rack.
• Filling:.
• Melt German Chocolate in 3 TBLS water on LOW heat. Set aside to cool.
• Whip cream, adding sugar, salt and vanilla.
• Fold in melted chocolate last.
• Spoon mixture into cooled crust and chill for at least 2 hours before serving. Overnight is best.

Steps:

• Mix sugar, salt and cocoa. Add eggs, stir in milk and flavoring. Add coconut, margarine and nuts.
• Pour into pie crusts.
• Bake at 350 degrees F for 40 minutes or until center doesn't shake much.