Growing up, my mom used to make me a German chocolate cake for my birthday. I think my Dad and I loved it the most so there was always lots for me to enjoy. As I’ve gotten older, I don’t have German chocolate cake near as much as I would like but I still love it!
So when I was recently flipping through an older cookbook that my neighborhood women’s club had put together more than 15 years ago, I was immediately drawn to the German Chocolate Pie. I had to try it and I’m so glad I did! It’s just the right amount of creamy chocolate with coconut and nuts. I love this twist on those classic flavors I love and this pie is really so easy to make. The bonus is it needs to set for four hours so it is a great make-ahead dessert. You can even make it the day before you will be serving it and store it in the refrigerator. I’m always up for make ahead! The filling is creamy but a little thicker than a pudding—almost like a mousse but not quite as fluffy. You’ll just have to try it to find out for yourself!
I had to make a few adjustments because some of the instructions were not totally clear (they were pretty basic) and some of the quantiles of the ingredients originally called for have changed. But one thing’s for sure, this is still a terrific little pie for any occasion-birthdays or not! You can serve it plain or with a bit of whipped cream or vanilla ice cream although I think it is sweet enough on its own.
I hope you’ll give it a try!
- German Sweet Chocolate Cream Pie
- 1 unbaked deep-dish pie shell
- 1 4-oz package sweet chocolate (this is sold in the baking aisle of your grocery store in bars-check the measurement to make sure you’re getting the right stuff!)
- ¼ cup butter
- 1 12-oz can evaporated milk
- 1 ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1⅓ cup shredded coconut (I like to buy unsweetened coconut)
- ½ cup pecans, chopped
- Whipped cream or vanilla ice cream, optional
- In medium saucepan, melt chocolate with butter until smooth over medium heat. Gradually add milk and blend with whisk. Add sugar, cornstarch, salt and stir until smooth. Remove from heat and 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. Store any leftovers in refrigerator up to three days.
Today I’m joining up with my Sunday Supper friends again for a terrific roundup of pies! You’ll find sweet and savory pies so be sure to check out all the links to find more recipe inspiration! Don’t they sound delicious?
#SundaySupper Pies: Sweet & Savory
Sweet As Pie
- Banana Cream Pie from Recipes Food and Cooking
- Blood Orange Pie from The TipToe Fairy
- Brown Sugar Pie from Hezzi-D’s Books and Cooks
- Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
- Chocolate Macadamia Nut Tart from Desserts Required
- Chocolate Pudding Pie from The Bitter Side of Sweet
- Coconut Cream Pie from Family Foodie
- Easy Lemon Pie from Basic N Delicious
- Fresh Lemon Hand Pies from From Gate to Plate
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Gluten-Free Chocolate Cherry Pie from NinjaBaker
- Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
- Grapefruit Pie from Culinary Adventures with Camilla
- Homemade Oatmeal Creme Pies from Pies and Plots
- Irish Cream Coffee Mud Pie from The Crumby Cupcake
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- Mixed Berry Hand Pies from My Imperfect Kitchen
- No Bake Blueberry Cheesecake Pie from Feeding Big and More
- No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
- No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
- Orange Meringue Pie from Cindy’s Recipes and Writings
- Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
- Peanut Butter Chocolate Chip Pie from Sweet Mornings
- Perfect Manhattan Pie from The Texan New Yorker
- Pineapple Meringue Pie from A Day in the Life on the Farm
- Quick Swiss Apple Pie from Confessions of a Cooking Diva
- Raspberry Cheesecake Pudding Pie from Flour On My Face
- Strawberry Mascarpone Tart from Taste And See
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Chard and Parsnip Galette from Caroline’s Cooking
- Cornish Pasties from Palatable Pastime
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Italian Hand Pies from Brunch-n-Bites
- Irish Shepherd’s Pie from The Freshman Cook
- Jamaican “No-Beef” Patties from What Smells So Good?
- Mini Swiss Quiches from Family Around The Table
- Mushroom Swiss Quiche from Renee’s Kitchen Adventures
- Pizza Rustica from Monica’s Table
- Salmon Pot Pie from Bobbi’s Kozy Kitchen
- Savory and Spicy Mincemeat Pie from eating in instead
- Shepherd’s Pie Hand Pies from Our Good Life
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Spicy Korean Cottage Pie from kimchi MOM
- Taco Hand Pies from Kitchen Gidget
- Weeknight Chicken Pot Pie from Books n’ Cooks
- Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement