By Kevin Williams
I am in love with this pie. Man, I just thought it was superb. I mean, I love German Chocolate Cake. Who doesn’t? But putting that some deliciousness into a pie crust is absolute genius. This pie was made for our Chrisholm Amish homestead bake-off earlier this summer and it is a great Amish recipe. Carmon Hacker made it and, well, again, just amazing.
One thing I wish I would have had when I ate it this pie was a dollop of whipped cream, man, that would have just topped it off perfectly. Or perhaps a glass of milk. I rarely drink milk as an adult, but occasionally it tastes amazing if paired with the right food.
German chocolate pie is superb.
And if you don’t want to eat the whole pie, just a slice will do…it is rich..
- 1 pie crust
- 1 package (4 oz) sweet baking chocolate, chopped
- ¼ cup butter or margarine
- 1 can (12 oz) evaporated milk
- 1½ cups sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 4 egg yolks
- ½ teaspoon vanilla
- ¼ teaspoon almond extract
- 1 cup flaked coconut
- 1 cup chopped pecans
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate . In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
- In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
- In small bowl, mix coconut and pecans; sprinkle over filling.
- Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.
