Best Lubys German Chocolate Pie Recipes

LUBY'S CAFETERIA GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375F (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 for 45 minutes or until firm.

LUBY'S CAFETERIA CHOCOLATE CHESS PIE

Steps:

• Preheat oven to 375°F.
• In large bowl, combine sugar, flour, butter, and cocoa.
• Mix well.
• Add eggs one at a time, mixing well after each addition.
• Add evaporated milk, corn syrup, chocolate, and vanilla.
• Mix well.
• If using refrigerated crust, unroll and place into pie pan.
• Pour batter into pie shell.
• Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.
• Do not overbake.

LUBY'S CAFETERIA'S CHOCOLATE ICEBOX PIE

Steps:

• In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
• Bring to a boil over medium heat.
• In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
• Stir in remaining 1/2 cup milk.
• Whisk in egg yolks and vanilla until well blended.
• Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
• Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
• Add mashmallows and stir until marshmallows are melted and mixture is smooth.
• Pour into pie shell.
• Press plastic wrap diretly onto filling.
• (This prevents the formation of a tough, dry"skin" while cooling).
• Refrigerate at least 2 hours.
• Remove plastic wrap and top with whipped cream.
• Garnish with chocolate curls.
• ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.

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).