Baker's German Sweet Chocolate Pie
This is an old school recipe that has been around for well over 50 years. Cannot find baking German Sweet Chocolate? Just go with any sweet baking chocolate, if you can use even semi-sweet in a pinch just add a 2 tablespoons more sugar to this recipe. This is not German in origin, the chef that created this was named Samuel German, an American. On my to cook list! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 120 grams German sweet chocolate
- 1/4 cup butter, this is 1/4 of a regular block of butter
- 1 2/3 cup evaporated milk
- 1 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 unbaked pie shell, OR make from a shortcut
- 1 1/3 cups flaked coconut
- 1/c cup pecans, chopped, OR go with almonds
Instructions
- Preheat your oven to 190 C. Make the pie crust using the shortcut on this site or use your own recipe, you may have to refrigerate the dough first so note the time for that and adjust the recipe the based on that time and get that ready in a pie pan or get a get a ready made pie shell ready.
- Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk.
- Mix sugar, cornstarch, salt then beat in eggs and vanilla. Gradually blend into the chocolate mixture, then pour into your pie shell.
- Mix coconut and pecans (or almonds) then sprinkle this over the pie filling.
- Bake for 45 minutes or until top is puffed up. Filling will be soft, but will set while cooling. Cool at least 4 hours before serving.
Notes
I cannot price this until I get a price on the chocolate so I will say this is a fair price for now.
Shortcut: Basic Buttery Pie Crust.
Adapted from an internet recipe.
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