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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 12 servings |
||
| Calories 643 | ||
| Calories from Fat 339 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.7g | 58% | |
| Saturated Fat 18.2g | 90% | |
| Monounsaturated Fat 11.9g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 272mg | 11% | |
| Potassium 300mg | 8% | |
| Total Carbohydrate 73.2g | 24% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 51.6g | ||
| Protein 8.5g | 17% | |
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German Chocolate Pie
By: Jellyqueen
Mar 6, 2000
This is my adopted recipe. I haven't made it yet.
SERVES 12 , 2 pies
Ingredients
- 3 cups sugar
- 7 tablespoons baking cocoa
- 13 ounces evaporated milk
- 4 eggs, Beaten
- 1/2 cup butter or regular margarine
- 1 teaspoon vanilla
- 2 cups coconut, Flaked
- 1 cup pecans, Chopped
- 2 unbaked 9-inch pie shells
Directions
1
Melt the margarine and set aside.2
Combine the sugar and baking cocoa in a bowl.3
Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well.4
Stir in the coconut and pecans and turn into two unbaked pie shells.5
Bake in a 350°F oven for 40 minutes or until set around the edges.6
Cool on racks.
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Featured Reviews for This Recipe
From: Chef #884445
On Jun 7, 2009
Very good,quick and easy to make but very rich. The two pies should serve 16 instead of 12 as 1/8 of a pie is enough as rich as it is! I froze one and had one for company for lunch. I ended up having to get the other one out of the freezer as they want more!! I two more cooling to freeze then take to a potluck next week.Doubt if we get a slice!
From: 976587
On Dec 22, 2008
This was an awesome pie!! It wasn't hard to make either! It is very rich, but wonderful!! My boyfriend and his family are German and I made this pie for them on Thanksgiving and they absolutely loved it! His mom loved it so much that she wants me to make her 2 for Christmas! Thanks for an awesome recipe!!!
From: Carmen Brown
On Dec 27, 2001
The recipe was easy to make although I would recommend using deep dish pie shells. The regular pie shells overflowed. Also, it didn't seem like it cooked completely - I even cooked the pies for an extra 10 minutes. I even stored them in the refrigerator. They were more of a pudding consistancy in the middle - VERY RICH. If you don't LOVE chocolate you probably won't want more than a bite or two.
From: michelle white
On Dec 30, 2003
I used only 12 ounces of evaporated milk and 3 large eggs with a little extra sprinkle of coconut on top and baked in deep dish pie crust. I was so pleased to find this recipe since the Reed Bakery in Pasadena Tx had closed. It was a wonderful bakery!
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