German Chocolate Lovers Frozen Pie Food

GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees.
• Place uncooked pie crust in pie tin.
• In small bowl, microwave butter until completely melted.
• Add 1 c. chocolate chips and stir until smooth.
• In separate bowl, stir together flour and sugars.
• Slowly add chocolate/ butter mixture and stir until blended.
• Add eggs, one at a time, and vanilla.
• Fold in pecans, coconut, and 1/4 cup chocolate chips.
• Pour into unbaked pie crust.
• Bake 35-40 minutes or until top is set. DON'T OVER BAKE!
• Allow to cool before serving.

CONTEST-WINNING GERMAN CHOCOLATE CREAM 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. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Place chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.

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).

FROZEN CHOCOLATE PIE

Steps:

• In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.
• Blend in the chocolate and vanilla.
• Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.
• Pour into the prepared pie shell and cover with plastic wrap.
• Freeze for at least 6 hours or until firm.
• For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.
• When ready to serve, remove the plastic wrap.
• Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.
• Pile decoratively onto the pie, and top with garnish if desired.
• NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.
• If you use a tabletop mixer, be careful you don't overmix.
• This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.
• It's by no means bad that way, but it is much better when the consistency is thick.

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.

FROZEN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
• Add whipped topping; stir gently until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.