Dearest readers and eaters, thanks for joining me for Tasty Tuesday 08.2020. Who wants pie? Not any ole pie. I’m talking German sweet chocolate cream pie!! This was a summer bucket list activity that I tackled last week. And the results were met with rave reviews from my Princey-poo.
This is a quick recipe to make so grab your lederhosen and your apron and meet me in the kitchen. We can whip this baby up lickety split.
German Sweet Chocolate Cream Pie
German chocolate cake has been my long time favorite birthday cake flavor. This year in April, I baked a German chocolate cake for myself!! Can you say ‘happy birthday to me’?
One of the activities on my spring bucket list was to make a coconut cream pie just like my Grandma Bubby used to make. Found this recipe on Pinterest and shared it in a blog post, here. Another big hit with my PC.
When I came across this recipe for German sweet chocolate cream pie, I quick added making (and eating) it to my summer bucket list. And last Tuesday was the day. If you like German chocolate cake, you are going to want to try this pie.
- 1 unbaked deep-dish pie shell
- 4 ounces German sweet chocolate (sold in bars in the baking section of the grocery)
- ¼ cup butter
- 12 ounces evaporated milk NOT sweetened condensed milk (I used fat-free)
- 1 ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 eggs beaten
- 1 teaspoon vanilla
- 1 1/3 cup shredded coconut (I used a combination of sweetened and unsweetened coconut)
- ½ cup pecans chopped
- whipped cream or vanilla ice cream optional
In medium saucepan, melt German chocolate with butter until smooth over medium heat
Gradually add evaporated milk and blend with whisk.
Add sugar, cornstarch, salt and stir until smooth.
Remove from heat and allow to cool slightly.
Add vanilla and beaten eggs stirring constantly so eggs do not scramble.
Gradually blend in chocolate.
Pour chocolate mixture into pie shell.
Combine nuts and coconut.
Sprinkle over chocolate filling.
Bake at 375° for 45 to 50 minutes, watching to make sure coconut does not burn.
Filling will be soft but will set while cooking.
Cool at least 4 hours.
Serve plain or with whipped cream or vanilla ice cream. We just added a dollop of spray whipped cream.
Because this pie needs to chill for at least 4 hours, it is a make-ahead recipe. It can be stored for up to 3 days in the refrigerator.
**I didn’t see this note when I made my pie and wondered why my coconut didn’t look beautifully toasted on top. Brenda at Meal Planning Magic suggests you may want to reserve some of the coconut topping to toast and add to the pie on the day of serving. Wish I had done this. I think my pie would have been prettier. But it couldn’t have been any tastier!
A Couple of Suggestions
This delicious pie is moist and chocolaty. And SWEET!! I used half unsweetened and half sweetened coconut flakes. Was afraid the unsweetened coconut would keep the pie from being moist. But it was plenty moist and plenty sweet. Next time, I will probably try using unsweetened coconut.
Thinking I could probably use Stevia for some of the sugar in the recipe, too. It’s that sweet!! And will remember to add some toasted coconut on top.
We savored every single coconut flake and calorie of this German sweet chocolate cream pie. It was kind of like a Mounds candy bar in a pie crust. Scrumptious. Hope you will consider giving it a try. And if you do, please let me know what you think!!
Have a quiet week, my friends! I am headed to Kentucky to check on my mom tomorrow, Wednesday. My sister is going with me. Had to scramble to change our plans with the impending hurricane moving toward Texas. We are choosing to go now in order to take advantage of the fact that Covid cases are on the decline (at least for today). Afraid if we wait until later in the fall, we will have increased Covid and our traditional flu to contend with.
Thank you for popping in for a visit.
Hugs and kisses,