WYATT'S CAFETERIA GERMAN CHOCOLATE PIE
Make and share this Wyatt's Cafeteria German Chocolate Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth.
- Stir in eggs; add canned milk.
- Mix well and pour into unbaked pie shell.
- Top with pecans and coconut.
- Bake 50 to 60 minutes (center will be a little fudgy).
- Cool before cutting.
Nutrition Facts : Calories 370.4, Fat 16.6, SaturatedFat 7.9, Cholesterol 82.1, Sodium 179.1, Carbohydrate 50, Fiber 2, Sugar 34, Protein 7.4
GERMAN CHOCOLATE PIE
This is a pie with the flavor of a German Chocolate Cake.
Provided by Suzanne Stull
Categories Chocolate Pie
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
- Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
- Turn the hot pie filling into the baked pie shell.
- In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
- Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 51.2 g, Cholesterol 102.3 mg, Fat 29.5 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 238.7 mg, Sugar 37.5 g
GERMAN CHOCOLATE PIE
Provided by Nanney Spivey
Categories Chocolate Dessert Bake Coconut Pecan Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine sugar, baking cocoa, and flour in a bowl, mixing well. Add beaten egg, evaporated milk, and vanilla. Mix well. Stir in pecans and coconut. Pour into pie shell. Bake at 350°F for 40 minutes, or until set.
GERMAN CHOCOLATE PIE
Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Spread pecans in a single layer on a baking sheet, and if using, unsweetened coconut on another. Bake until pecans are fragrant and coconut is golden, 8 to 10 minutes for pecans and 5 to 7 minutes for coconut. Let cool. Coarsely chop pecans.
- On a lightly floured surface, roll out dough to an 11-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish; trim edges to a 1-inch overhang. Tuck edges under and crimp as desired. Freeze until firm, about 15 minutes.
- Line crust with parchment and fill with dried beans or pie weights. Bake on lower rack until bottom no longer looks wet and edges begin to turn golden, about 30 minutes. Carefully remove parchment and beans; continue baking until golden brown all over, 10 to 15 minutes more. Let cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 350 degrees.
- Whisk butter into eggs, then whisk in condensed milk, vanilla, and salt. Stir in chocolate, sweetened coconut, and toasted pecans. Pour into cooled crust. Bake until just set in center, 30 to 35 minutes. Let cool on wire rack for 1 hour. Chill for at least 1 hour and up to 3 days. Serve, dolloped with whipped cream and sprinkled with toasted unsweetened coconut, if desired.
GERMAN SWEET CHOCOLATE PIE
This Pie is EASY to make!
Provided by VTGIRL22
Categories Desserts Pies Custard and Cream Pie Recipes
Time 5h
Yield 8
Number Of Ingredients 6
Steps:
- 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. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
- Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.1 g, Cholesterol 16.4 mg, Fat 27.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 208.7 mg, Sugar 30.6 g
GERMAN CHOCOLATE PIE
I'm known among family and friends for my desserts. This one is their very favorite. It's been a sweet standby of mine for some 20 years now.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
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).
Nutrition Facts : Calories 720 calories, Fat 41g fat (24g saturated fat), Cholesterol 118mg cholesterol, Sodium 388mg sodium, Carbohydrate 75g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.
GERMAN CHOCOLATE PIE
Make and share this German Chocolate Pie recipe from Food.com.
Provided by Jellyqueen
Categories Pie
Time 55m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt the margarine and set aside.
- Combine the sugar and baking cocoa in a bowl.
- Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well.
- Stir in the coconut and pecans and turn into two unbaked pie shells.
- Bake in a 350°F oven for 40 minutes or until set around the edges.
- Cool on racks.
Nutrition Facts : Calories 642.6, Fat 37.7, SaturatedFat 18.2, Cholesterol 91.2, Sodium 286.1, Carbohydrate 73.3, Fiber 5.3, Sugar 51.5, Protein 8.5
GERMAN CHOCOLATE PIE
This is delicious! I am asked to make this pie for every family gathering. I'm posting it here so my family can easily find the recipe if they desire. I hope you enjoy it as much as they do. Let me know.
Provided by Jann Edwards
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Separate eggs and let come to room temperature.
- Beat egg whites with an electric mixer on med-low until frothy.
- Add cream of tartar.
- Increase mixer speed to med-high to high and continue beating until soft peaks form.
- Add sugar a little at a time.
- Add vanilla and beat until stiff peaks form.
- Fold in pecans.
- Spread on bottom and up sides of a GREASED 9 inch pie plate.
- Bake for 1 hour at 300 degrees.
- Remove from oven and set aside to cool on a rack.
- Filling:.
- Melt German Chocolate in 3 TBLS water on LOW heat. Set aside to cool.
- Whip cream, adding sugar, salt and vanilla.
- Fold in melted chocolate last.
- Spoon mixture into cooled crust and chill for at least 2 hours before serving. Overnight is best.
GERMAN CHOCOLATE PECAN PIE
Inspired by German Chocolate Cake, chocolate chips and shredded coconut mixed into the filling put this pecan pie head and shoulders above the rest.
Provided by MsGracie
Categories Desserts Pies Pecan Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
- Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.
Nutrition Facts : Calories 693 calories, Carbohydrate 84.6 g, Cholesterol 77.4 mg, Fat 40.3 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 10.7 g, Sodium 210.6 mg, Sugar 48.5 g
GERMAN FRUIT PIE
Make and share this German Fruit Pie recipe from Food.com.
Provided by Dawn J
Categories Pie
Time 1h
Yield 2 pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together. Pour into 2 unbaked pie shells (deep shells don't work as well) Bake at 350 degrees for 45 minutes.
COCONUT-PECAN GERMAN CHOCOLATE PIE
A pie reminisce of German Chocolate Cake. Very rich, dense, chocolately pie. From Taste of Home. Note: Chill time not included.
Provided by gailanng
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix flour and salt in a small bowl . . . blend lard in until crumbly. Add ice water gradually, toss until dough holds together. Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.
- Preheat oven to 400°.
- Roll dough to a 1/8-in.-thick circle on a lightly floured surface. Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 inches beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.
- Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights . . . bake 6-8 minutes longer or until light brown. Cool on a wire rack.
- Reduce oven setting to 350°.
- Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended. Stir in pecans. Pour into crust.
- Bake 16-19 minutes or until set.
- Cool 1 hour on a wire rack.
- Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan. On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.
- Whisk a small amount of hot mixture into egg yolks in a small bowl. Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
- Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Nutrition Facts : Calories 783.3, Fat 52.2, SaturatedFat 22.7, Cholesterol 177, Sodium 236.2, Carbohydrate 74.9, Fiber 5.2, Sugar 52.6, Protein 11.5
GERMAN CHOCOLATE PIE
Treat your family with this delicious German pie made using Pillsbury™ refrigerated pie crust and chocolate - a wonderful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
- In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
- In small bowl, mix coconut and pecans; sprinkle over filling.
- Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.
Nutrition Facts : ServingSize 1 Serving
COCONUT-PECAN GERMAN CHOCOLATE PIE
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., 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 pastry 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 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.
GERMAN CHOCOLATE PIE
This is a pie with the flavor of a German Chocolate Cake.
Provided by Suzanne Stull
Categories Desserts Pies Chocolate Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
- Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
- Turn the hot pie filling into the baked pie shell.
- In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
- Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 51.2 g, Cholesterol 102.3 mg, Fat 29.5 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 238.7 mg, Sugar 37.5 g
GERMAN CHOCOLATE PIE
Make and share this German Chocolate Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prebake graham cracker crust according to package directions; let cool.
- In a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks.
- place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes.
- Continue to whisk and heat until quite thick, about 1 ½ minutes.
- Remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color.
- Stir in the coconut and pecans.
- Pour filling into the cooled pie shell.
- Gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
- Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
- Add in the chocolate syrup and continue to beat until it is stiff but not grainy.
- Stir in the pecans and coconut.
- Smooth topping over the pie, mounding it in the center.
- Drizzle with additional chocolate syrup.
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