Wyatts Cafeteria German Chocolate Pie Recipes

WYATT'S GERMAN CHOCOLATE PIE

Steps:

• 1. Preheat oven to 375 degrees. Mix sugar, cocoa, cornstarch, flour, vanilla, salt and hot water until smooth with a wire whip or a mixer on low. Stir in eggs, Add canned milk. Pour into unbaked pie shell. top with pecans and coconut. Bake 50 to 60 minutes. Center will be a little fudgy. Cool before cutting.

WYATT'S CAFETERIA GERMAN CHOCOLATE PIE

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.

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).

LUBY'S CAFETERIA GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375F (190 degrees C).
• In a large bowl combine the sugar, flour, cornstarch and cocoa.
• Add water and melted butter; whisk until combined.
• Add the eggs one at a time, beating well after each one.
• Add the milk and beat until well blended.
• Stir in the coconut, pecans and vanilla.
• Pour batter into the pie shell.
• Bake for 45 minutes or until firm.

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• Preheat oven to 325°F.
• Let egg whites come to room temperature.
• Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
• In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
• Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
• Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
• Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
• Cover and refrigerate cooled pie until ready to serve.
• Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
• Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
• Leftover pie should be covered and stored in refrigerator.

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• 1. Ingredients: Yield: 1 1 1Servings Size PIE Update PIE 1 cup saltine crackers, coarsely broken 1 cup pecans, chopped 2 teaspoons baking powder 4 egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar 1/4 teaspoon vanilla Topping 1 cup whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla 1/4 cup chopped pecans
• 2. Preheat oven to 325°F. Let egg whites come to room temperature. Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside. In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form. Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy. Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes. Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools. Cover and refrigerate cooled pie until ready to serve. Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks. Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream. Leftover pie should be covered and stored in refrigerator. Read more: http://www.food.com/recipe/wyatts-cafeteria-pecan-delight-pie-220283#ixzz1SukLTlN5