German Chocolate Cream Pie |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. Ingredients:
pastry for single-crust pie (9 inches) |
4 ounces german sweet chocolate, chopped |
1/4 cup butter, cubed |
1 can (12 ounces) evaporated milk |
1-1/2 cups sugar |
3 tablespoons cornstarch |
dash salt |
2 eggs |
1 teaspoon vanilla extract |
1-1/3 cups flaked coconut |
1/2 cup chopped pecans |
topping: |
2 cups heavy whipping cream |
2 tablespoons confectioners' sugar |
1 teaspoon vanilla extract |
additional flaked coconut and chopped pecans |
Directions:
1. Line a 9-in. pie plate with pastry; trim and flute edges.
2. Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.
3. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
4. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving. Yield: 8 servings.
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