posted by cchiu 11-21-100 6:19 AM
German Chocolate Pie
1/3 cup white sugar
3 tablespoons cornstarch
1 1/2 cups milk
1 (4 ounce) bar German sweet chocolate, chopped
1 tablespoon butter
2 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
1 egg
1 (5 ounce) can evaporated milk
1/2 cup white sugar
1/4 cup butter
1 1/3 cups flaked coconut
1/2 cup chopped pecans
In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla. Turn the hot pie filling into the baked pie shell.
In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.
Makes 1 - 9 inch pie
German Chocolate Pie
1 1/2 cups white sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
2 tablespoons water
1 1/2 tablespoons melted butter
2 eggs
1 (12 ounce) can evaporated milk
3/4 cup flaked coconut
1/3 cup chopped pecans
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla. Pour batter into the pie shell.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until firm.
Makes 1 -9 inch pie
German Chocolate Pie II
3 cups Sugar
7 tbl. Baking Cocoa
13 oz. Evaporated Milk
4 Eggs: Large, Beaten
1/2 cup Butter or Regular Margarine
1 tsp. Vanilla
2 cups Coconut -- Flaked
1 cup Pecans -- Chopped
2 Unbaked 9-inch Pie Shells
Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells.
Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.