German Chocolate Pie {A decadent dessert!} The Shortcut Kitchen

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Step 2. [Step 3] Scoop the Cool Whip mixture into the store-bought crust and use a rubber spatula or off-set spatula to smooth the top. Step 3. [Step 4] If desired, grate the reserved chocolate square over the top of the pie with a small cheese grater or vegetable peeler, to add chocolate shavings as a decoration. Step 4.

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Make Coconut Pecan Topping: In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine then bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Finish: Remove from heat and stir in vanilla, nuts and coconut.

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8 ounces Cool Whip. 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.

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Be careful not to overwhip. Use a spatula to spread the meringue over the warm pudding. Bake the pie at 350°F for 12 to 15 minutes, or until the meringue is golden brown. Let the pie cool on a wire rack, then chill in the fridge. Once cold, sprinkle the remaining chocolate chips, coconut, and nuts on top and serve.

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Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring frequently until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping and blend until smooth. Spoon into crust. Freeze until firm, about 4 hours.

German Chocolate Pie

Ingredients . 1 9-inch ready crust graham pie crust. 1 pkg. (4oz) German Sweet Chocolate . 1/3 cup milk. 2 tbsp granulated sugar. 1 pkg. softened cream cheese (8oz)

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Refrigerate. Microwave. chocolate and 2 Tbls. of the milk in large microwavable 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. Beat in cream cheese, sugar and remaining milk until well. blended.

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Stir in the pecans and coconut. Step. 3 Pour the chocolate mixture into the crust. Put the pie on the baking sheet and bake until the filling puffs a little and the top is set but the center is still slightly jiggly, 35 to 40 minutes. Transfer to a rack and let cool completely, about 2 hours. Top with whipped cream, chopped pecans, coconut, and.

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Brown sugar and sugar - The sugars bring in the sweetness for the german pie and adds a bit of sugary texture. Mix sugar together with the flour to make a base for the chocolate mixture. Eggs - Whisk together the eggs with either a fork or small whisk. Vanilla extract - Adds an extra touch of flavor!

German Chocolate Pie

How to make German Chocolate Pie: Heat coconut, pecans, butter, and sugar: Heat the coconut, pecans, butter and brown sugar until sugar dissolves. Pour into crust: Pour this mixture into the already baked pie shell and bake at 450' for just 5 minutes. Let it cool. Prepare filling: For the chocolate filling, add the vanilla pudding, milk and.

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For the chocolate pudding: Prepare all the ingredients prior to starting. Place the egg yolks in a separate bowl, whisk, and set aside. In a medium saucepan, combine the flour, sugar, and salt and whisk together. Next, add the milk, heavy whipping cream, and vanilla extract to the saucepan.

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Instructions. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add vanilla and chocolate, and beat again on high until combined. Add one egg at a time, beating on high for 3 minutes after adding each egg. Continue whisking the mixture until it's completely smooth and creamy.

German Sweet Chocolate Cream Pie

Step 1: Make the Pie Crust: Mix flour, shortening, and salt with fingers until a crumb mixture forms. Then add in the cold water and mix together until well blended. Wrap dough in plastic wrap and refrigerate for an hour so it is easier to work with.

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Microwave chocolate and 2 tablespoons 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 melted and mixture is smooth. Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes.

German Chocolate Pie Recipe

Combine the evaporated milk, sugars, and butter in a small heavy saucepan. Cook, stirring continually, until butter is melted and mixture comes to a boil. Remove from heat. Whisk a little of the hot milk mixture into the egg then add it back to the pan, whisking continually so you don't end up with scrambled eggs.

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Stir until smooth. Remove from the heat and add the milk. In a separate medium bowl whisk together the granulated sugar, brown sugar, eggs, cornstarch, vanilla and salt. Whisk until fully combined then gradually whisk in the chocolate mixture. Sprinkle 1/2 cup of pecans and 1/2 of the sweetened flaked coconut on the bottom of the pie shell.