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German Chocolate Pie – Andrew and Andrea

Ingredients

  • Make pie dough
  • 1 (4-ounce) package German’s® Sweet Baking Chocolate
  • 1/4 cup unsalted butter
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 1/3 cups sweetened flaked coconut, divided
  • 1 cup coarsely chopped pecans
  • Whipped cream or ice cream, optional, for serving

 Preheat the oven to 350 F.

Roll out pie dough and place in pie dish.

In a heavy saucepan over low heat, melt the German’s sweet baking chocolate and butter. Remove from heat. 

Add sweetened condensed milk, flour, eggs, vanilla extract, and salt. Mix well. 

Reserving 1/3 cup coconut for garnish, stir in remaining 1 cup coconut and chopped pecans. 

Pour into the prepared pastry shell. 

Garnish with remaining 1/3 cup coconut. Bake 40 to 50 minutes or until the top is firm and the coconut is lightly browned. 

Cool completely before cutting.

Serve with whipped cream or ice cream, if desired, and enjoy!

German Chocolate Pie
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German Bubble Pancakes

  • 8 Tbsp margarine
  • 9 eggs
  • 1 1/2 cups warm milk
  • 1 1/2 cups flour
  • 1/2 tsp salt

Pre-heat oven to 400. Put 4 Tbsp margarine in each of two 9 by 13 pans and put in oven until piping hot. Beat eggs, milk, flour, and salt together, pour into hot pans and cook for 25 minutes. Serve with powdered sugar, syrup jam or any pancake topping.

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German Sweet Chocolate Cake

  • 1 pkg (4 oz) Baker’s German Sweet Chocolate
  • 1/2 cup boiling water
  • 1 cup margarine
  • 2 cups sugar
  • 4 egg yolks, unbeaten
  • 2 1/2 cups sifted flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg whites, stiffly beaten
  • 1 cup buttermilk

Melt chocolate in boiling water. Cool.

Cream margarine and sugar until fluffy. Add egg yolks, one at a time and beat well after each.

Add melted chocolate and vanilla. Mix well. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.

Fold in egg whites.

Pour into 3 8 or 9 in ch layer pans, lined on bottom with parchment paper. Bake at 350 degrees for 30 minutes. Cool.

Frost with Pecan Coconut Frosting on the tops only.

Pecan Coconut Frosting

  • 1 can evaporated milk or 1 cup milk
  • 1 1/2 cup sugar
  • 3/4 cup margarine
  • 4 egg yolks, slightly beaten
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups coconut
  • 1 1/2 cup pecans

Place first 5 ingredients in pan. Stir constantly until thickens (about 12 minutes). It will look like a good white sauce.

Add coconut and pecans. Will thicken upon sitting.

Pour over cake layers and on top.