Bring on the chocolate! And bring on the pies, chocolate pies that is! This Hoosier's German Chocolate Pie combines three of my very favorite ingredients; chocolate, coconut, and sweetened condensed milk. The Chocolate Chess Pie is a wonderfully rich chocolate pie, especially when topped with whipped cream. A maraschino cherry atop the whipped cream would add a special touch.
HOOSIER'S GERMAN CHOCOLATE PIE
This is from an old Indiana Rural Co-op Newsletter
4-oz pkg German Sweet Chocolate
1/4 cup butter
14-oz can sweetened condensed milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla extract
1 9-inch unbaked pie shell
1 1/3 cups shredded coconut
1/2 cup pecans
Melt chocolate with butter over low heat until melted. Remove from the heat and gradually stir in the milk. Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture. Pour the mixture into pie shell. Mix coconut and pecans and sprinkle over filling. Bake at 375 degrees for 45 minutes or until the top is puffed. Filling will be soft but will set while cooling. Cool at least 3 hours before cutting. If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.
CHOCOLATE CHESS PIE
1 baked 9-inch pie shell (very lightly browned)
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
1 tbsp all-purpose flour
1/2 cup (1 stick) butter, melted
3 eggs
1/4 cup milk
2 tsp vanilla extract
Whipped cream for garnish
Place oven rack in the lowest postion and preheat oven to 350 degrees. In a large bowl, mix together the sugar, cocoa and flour until it is lump-free. Stir in the melted butter. Mix the eggs, one at a time, into the sugar mixture; mix until smooth. Stir in the milk and vanilla. Pour the mixture into the baked and cooled pie shell. Bake on the lowest rack of 350 degree oven for 45 to 50 minutes. Cool on a wire rack and garnish with whipped cream. Top whipped cream with maraschino cherries, if desired.
HOOSIER'S GERMAN CHOCOLATE PIE
This is from an old Indiana Rural Co-op Newsletter
4-oz pkg German Sweet Chocolate
1/4 cup butter
14-oz can sweetened condensed milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla extract
1 9-inch unbaked pie shell
1 1/3 cups shredded coconut
1/2 cup pecans
Melt chocolate with butter over low heat until melted. Remove from the heat and gradually stir in the milk. Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture. Pour the mixture into pie shell. Mix coconut and pecans and sprinkle over filling. Bake at 375 degrees for 45 minutes or until the top is puffed. Filling will be soft but will set while cooling. Cool at least 3 hours before cutting. If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.
CHOCOLATE CHESS PIE
1 baked 9-inch pie shell (very lightly browned)
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
1 tbsp all-purpose flour
1/2 cup (1 stick) butter, melted
3 eggs
1/4 cup milk
2 tsp vanilla extract
Whipped cream for garnish
Place oven rack in the lowest postion and preheat oven to 350 degrees. In a large bowl, mix together the sugar, cocoa and flour until it is lump-free. Stir in the melted butter. Mix the eggs, one at a time, into the sugar mixture; mix until smooth. Stir in the milk and vanilla. Pour the mixture into the baked and cooled pie shell. Bake on the lowest rack of 350 degree oven for 45 to 50 minutes. Cool on a wire rack and garnish with whipped cream. Top whipped cream with maraschino cherries, if desired.
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