Best Germans Sweet Chocolate Pie Recipes

SWEET GERMAN CHOCOLATE PIE WITH A WALNUT CRUST

Steps:

• Mix walnuts and margarine or butter in a 9 inch pie plate until well blended. Press on the bottom and sides of pie plate. Refrigerate.
• Microwave chocolate and 2 tablespoons of milk in large microwaveable bowl on high 1 1/2 to 2 minutes, or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate incompletely melted.
• Beat in cream cheese,sugar and remaining milk. Refrigerate 10 minutes to cool.
• Gently stir in whipped topping until smooth.
• Spoon into crust.
• Freeze 4 hours or until firm. Garnish as desired. (I used chocolate curls).
• Let stand at room temperature about 15 minutes or until pie can be cut easily. Store leftover pie in the freezer.

GERMAN'S SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 Tbsp of the milk in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
• Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended.
• Refrigerate about 10 minutes to cool. Gently stir in whipped topping until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Garnish as desired. Let pie stand at room temperature or in refrigerator about 15 minutes before serving for easier cutting.

GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

GERMAN SWEET CHOCOLATE PIE

Steps:

• 1. Microwave chocolate and 2 Tbs. of the milk in large microwave safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
• 2. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust.
• 3. Freeze 4 hours or until firm. Garnish with chocolate curls, if desired. Let stand at room temperature for 15 minutes or until pie can be cut easily. Store remainder in freezer

10 MINUTE GERMAN CHOCOLATE PIE

Steps:

• Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted.
• Beat sugar into cream cheese.
• Add remaining milk and chocolate.
• Beat until smooth.
• Fold in cool whip.
• Put in crust and freeze for 4 hours.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Melt butter and chocolate over low heat, stirring until blended; remove from heat and gradually blend in milk.
• Mix sugar, cornstarch, & salt in lg bowl.
• Add eggs & vanilla; beat well.
• Gradually blend in chocolate mixture.
• Pour into pie shell.
• Combine pecans & coconut, sprinkle over filling.
• Bake at 375 for 45 to 50 minutes or until puffed and browned.
• Filling will be soft but will set while cooling.
• Cool AT LEAST four hours before cutting.
• NOTE: If top browns too quickly, cover loosely with foil the last 15 minutes of baking.

CONTEST-WINNING GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 400°. 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., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack., For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust., For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling., Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.