Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

contest-winning german chocolate pie

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 8 serving(s)
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For contest-winning german chocolate pie

  • pastry for single ­crust pie (9 inches)
  • FOR THE FILLING
  • 4 oz
    german sweet chocolate, chopped
  • 1 Tbsp
    german sweet chocolate, chopped
  • 1 tsp
    vanilla extract
  • 1/3 c
    suga
  • 3 Tbsp
    cornstarch
  • 1 1/2 c
    whole milk
  • 2
    egg yolks
  • FOR THE TOPPING
  • 2/3 c
    evaporated milk
  • 1/2 c
    sugar
  • 1/4 c
    butter, cubed
  • 1
    egg, lightly beaten
  • 1 1/3 c
    cups flaked coconut, toasted
  • 1/2 c
    cups flaked coconut, toasted

How To Make contest-winning german chocolate pie

  • 1
    Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry 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 4-6 minutes longer or until golden brown. Cool on a wire rack.
  • 2
    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.
  • 3
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT