Wednesday, March 13, 2013

German Chocolate Cream Pie

My husband loves German chocolate cake, but I didn't like the idea of cake sitting around for a couple of days after his birthday.  We just don't need the temptation.  A pie would serve everyone at the birthday dinner, yet not have leftovers.  So, I went on a search....

....and found this lovely recipe at!  I had to bake it about 15 minutes longer than the recipe recommended, but I'm not sure that the problem might not be my oven...

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German Chocolate Cream Pie

 German Chocolate Cream Pie
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. —Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 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
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional flaked coconut and chopped pecans


  • Line a 9-in. pie plate with pastry; trim and flute edges.

  • 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.

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