CONTEST-WINNING GERMAN CHOCOLATE CREAM PIE RECIPE: …
I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. 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. Refrigerate while preparing filling., Place 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 sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack., 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.
Nutrition Facts : Calories 808 calories, FatContent 53g fat (30g saturated fat), CholesterolContent 168mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 78g carbohydrate (58g sugars, FiberContent 3g fiber), ProteinContent 9g protein.
CONTEST-WINNING GERMAN CHOCOLATE CREAM PIE RECIPE: …
I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. 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. Refrigerate while preparing filling., Place 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 sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack., 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.
Nutrition Facts : Calories 808 calories, FatContent 53g fat (30g saturated fat), CholesterolContent 168mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 78g carbohydrate (58g sugars, FiberContent 3g fiber), ProteinContent 9g protein.
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