Blender German Chocolate Pie Recipes

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).

GERMAN CHOCOLATE PIE

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.

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.

BLENDER GERMAN CHOCOLATE PIE

Steps:

• Put all dry ingredients into blender.
• Blend just until combined.
• Add remaining items, blend well.
• Pour into unbaked pie shell.
• Bake at 400 degrees for 30 minutes.

GERMAN CHOCOLATE PIE

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 PIE

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.

CHOCOLATE BLENDER PIE

Steps:

• Mix eggs, sugar,milk, and cocoa in blender for 1 minute.
• Add 1/2 stick melted butter, pinch of salt, and 1 teaspoons vanilla.
• Blend;pour into unbaked pie shell.
• Bake at 350 degrees for 40-45 minutes.

BLENDER CHOCOLATE PIE

Steps:

• Put all ingredients except egg whites and 3 Tablespoons sugar into blender.
• Blend for 30 seconds on high; scrape down any dry ingredients; blend 30 seconds more.
• Pour into unbaked piecrust and bake at 375°F for 25-30 minutes or longer until set.
• Make meringue with the three egg whites by beating on high speed with a hand mixer while gradually adding 3 Tb sugar, until peaks form.
• Spread over pie and bake until golden.

TASTY GERMAN CHOCOLATE PIE

Steps:

• ****FOR THE PIE****.
• In a microwave-safe bowl, melt chocolate and butter together, stirring until smooth. Stir in vanilla and set aside.
• In a small saucepan, combine sugar, cornstarch, and milk until smooth.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat; cook and stir for 2 minutes longer; then remove from heat.
• In a small bowl, stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly.
• Bring to a gentle boil; cook and stir 2 minutes longer; then remove from heat.
• Gently stir in chocolate mixture into the hot filling mixture.
• Spoon all into the pre-baked pastry shell.
• ****FOR THE 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; then remove from heat.
• In a small bowl, stir a small amount of the hot liquid into the lightly beaten egg; return all to the pan; stirring constantly.
• Bring up to a gentle boil; cook and stir 2 minutes longer.
• Remove topping from heat and stir in coconut and pecans.
• Pour over the pie filling.
• Cool on a wire rack then cover and chill for at least 3 hours.
• Leftovers have to be refrigerated.

GERMAN CHOCOLATE PIE

Steps:

• Mix coconut& pecans together& set aside.
• Put remaining ingredients in blender& blend til smooth.
• Pour in 9" pie shell.
• Sprinkle with coconut& nuts.
• Bake at 375* for 45-50 minutes.