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German Chocolate Pie

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German Chocolate Pie This rich chocolate pie is filled with creamy chocolate and coconut, and it is SO easy to make!

My apologies to those of you who have commented or asked questions here in the past few weeks~  the holidays got the better of me this year.  I got terribly sick on Christmas day and my sweet little Casper got sick a week later.  We are both still recovering, but SO much better!  As one of my friends said, “You can tell she’s really sick when she doesn’t even want to bake!”

Poor Casper in his cone of shame!

Poor Casper in his cone of shame!

This recipe just couldn’t be easier, and easy is what I needed this week!  Our family likes to eat at a wonderful Amish restaurant called Das Dutchmen Essenhaus and they have a german chocolate pie there that is AMAZING.  It is by far my favorite pie.  I’ve been looking for recipes that come close to recreating this pie and so far I’ve had no luck duplicating it.  This recipe is worth noting though, as it is easy and really yummy.  It is sooooo rich- serve it with ice cream or whipped topping, and in small slices.

(this slice is too big!!!)

(this slice is too big!!!)

INGREDIENTS: (recipe taken from here)

  • 1 8-ounce package Baker’s semi-sweet chocolate
  • 1/4 cup butter or margarine
  • 1 13-ounce can sweetened condensed milk
  • 1-1/3 cups  shredded coconut
  • 3 eggs, slightly beaten
  • 1/2 cup sugar
  • 1 9-inch unbaked pie shell (you’ll need a deep-dish)
  • whipped cream or ice cream (optional, but this is so rich, you’ll need it)

DIRECTIONS:

  • Preheat oven to 400F degrees.
  • In a saucepan, melt chocolate and butter over medium heat.
  • Add sweetened condensed milk, coconut, eggs and sugar. Stir until blended.
  • Pour into unbaked pie shell (I used a frozen one, and the filling came all the way up to the top!)
  • Set pie on a cookie sheet and bake in a preheated 400 deg oven for 30 -40min.
  • Cool or serve warm with a dollop of whipped cream or ice-cream.
  • Store in refrigerator.


Das Dutchmen Essenhaus German Chocolate Pie German Chocolate Pie!

My thoughts:  A simple and delicious dessert, this is a great “need something at the last minute” recipe to have on hand.  Enjoy!!!! ~r

German Chocolate Pie!Other pie recipes you might enjoy from Easybaked: (click on the image to be taken to the recipe)

Peanut butter pieFruit Loop Pie!Blackberry Tart!Chocolate Pecan Tart

German Chocolate Disaster.

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I like recipes— love them in fact!  I usually prefer to create my own recipes, but once in awhile someone will recommend a recipe so highly that I simply have to try it.  This was the case with this german chocolate cake.  It is from allrecipes.com and you can click here to get the original recipe.  The friend who recommended it (Spencer) is a chef and literally everything he makes is amazing– so here goes:

The cake is incredibly time consuming in my opinion….MUCH too time consuming for a blog called EASYbaked anyway 🙂 ….I made this crazy from-scratch cake and had all three pans stick (I should have added a circle of parchment paper to the bottoms….) and fall apart.

only two 1/2 layers were useable- saved the rest for a trifle

The recipe involves separating eggs and whipping into stiff peaks and melting german chocolate and adding buttermilk and cake flour…….yeah- buy a german chocolate cake mix– the cake was good- probably one of the best scratch cakes I’ve made- but it was not quick or easy….your call 🙂 .  The icing, on the other hand, was TO DIE for!  I will never buy German chocolate frosting again— easy and quick and soooooo good!!    so….

 

 

 

 

 

INGREDIENTS:

  • 1 German chocolate cake mix (with oil and water to make according to box) -or be brave and make it from scratch (it is really yummy)- remember the parchment paper!!!
  • FROSTING:
  • 1c. sugar
  • 1c. evaporated milk
  • 1/2c. butter
  • 3 egg yolks (beaten)
  • 1 1/3c. flaked coconut
  • 1c. finely chopped pecans.
  • 1 t. vanilla extract
  • GANACHE:
  • 1/4c. whipping cream
  • 1/2c. semisweet chocolate chips

DIRECTIONS:

  • Prepare cake mix as directed, baking in two 8 or 9 inch round cake pans (or make cupcakes even— the star of this show is the icing!)
  • FROSTING :  In saucepan combine sugar, evaporated milk, butter and egg yolks.  Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes).
  • Remove from heat and stir in pecans and coconut.
  • Chill until thick enough to spread.
  • Slice each cake in half, forming 2 layers.
  • Layer cake with icing.
  • GANACHE: Heat whipping cream in a small saucepan until bubbling at edges (about 30 seconds).  Add chocolate chips, cover and allow to sit for 5 minutes.  Stir until smooth.  Pour over top of cake and allow this to drizzle down the sides.
  • ENJOY!!!

YUM!

This recipe was shared on these wonderful blogs: 

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