This is a decadent German Chocolate Pie recipe that is really simple to make. This one is in my first cookbook but I’ve never published it online before so I thought I’d share it with you in time for your Thanksgiving and Christmas dinners along with the story I share in my first cookbook :).
My father did not have an easy start in this world. His family was very poor growing up and the true stories of his childhood seem so unrealistic to my kids that I fear they think we’re making them up. He rose above it all, though, and even he will tell you that his success in life is due in large part to my mother.
They began dating when Mama was only fourteen. By the time Mama was seventeen, Daddy had dropped out of high school and asked her to marry him. She responded with “My daddy won’t let me marry anyone who hasn’t finished high school,” and back he went!
They were married in 1969. Daddy worked as many as three or four jobs at a time when we were little in order to provide for us and make sure Mama could stay home for our benefit.
For my mama, and for most of us, cooking isn’t just something on our to-do list each day. It’s something we do out of love. Where some folks might bring flowers or buy gifts, we put a gift on the table at each meal, taking care to prepare foods just right for our families.
Daddy is retired now from a successful career in law enforcement. Mama still enjoys cooking for him, though, and this pie is a special one that she makes just for him. Between my parents, I honestly don’t know who is the most appreciative, Daddy that he has Mama, or Mama that she has him. We all enjoy this rich chocolate pie though 🙂
You’ll need: German Chocolate, Margarine (or butter), evaporated milk, sugar, cornstarch, salt, eggs, vanilla, chopped pecans, sweetened flaked coconut*, and an unbaked deep dish pie shell.
*I buy the biggest bag of coconut they have because I have to munch on some while I’m cooking with it 🙂 You know, just to make sure it is good enough to use. Quality control – that’s what it is. ~winks~
In a small saucepan (or whichever pot jumps out of the cabinet first), melt chocolate and margarine over low heat, stirring constantly.
Once they are melted and well blended, remove from heat and stir in the evaporated milk. Set aside.
*I forgot to stir in my evaporated milk so had to do it in a later step, the actual recipe is at the bottom though!
In large bowl, combine the sugar, cornstarch, and salt.
I just used a whisk because I have fifty million whisks in my kitchen. I love those things, almost as much as I love tongs. I probably have sixty million pairs of tongs – but anytime I see a good whisk or set of tongs I still buy them!
Because I am quite sure I always need just one more.
Stir in eggs and vanilla.
Realize that you forgot to add the evaporated milk when you were supposed to so add that in now, too 🙂
Stir until it looks kinda like this
Gradually stir the chocolate mixture into this.
It’ll look like this 🙂 and smell like a little chocolate heaven.
Pour this into your pie crust.
Mix your coconut and pecans together a little bit.
You can just use a spoon or toss it with your fingers.
Sprinkle on top of the pie.
Bake at 375 for 45-50 minutes until puffed and brown. but check it after thirty and if the coconut looks like it might burn cover it with foil for the remainder of the cooktime.
Allow to cool for at least 30 minutes before serving. Refrigerate any leftovers and serve reheated or cold.
- 4 ounce package German Chocolate on baking aisle
- 4 tablespoons margarine 1/2 stick - can sub butter
- 12 ounce can evaporated milk
- 1 +1/2 cups sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 unbaked deep dish pie shell
- 1/2 cup chopped pecans
- 1 +1/3 cup sweetened flaked coconut
- In a small saucepan, melt the chocolate and margarine over low heat, stirring to mix well. Remove from heat and blend in evaporated milk. Set aside.
- In large bowl, combine the sugar, cornstarch, and salt. Stir in eggs and vanilla until well blended. Gradually stir in chocolate mixture. Pour into pie crust.
- Combine the pecans and coconut and sprinkle over the top. Bake at 375 for 45-50 minutes, until puffed and browned*. Cool for about thirty minutes before serving. Refrigerate any leftovers and serve reheated or cold.
*Check pie after 30 minutes of baking and if coconut is very brown, cover with foil for remaining cook time to prevent burning.
“Most folks are about as happy as they make up their minds to be.”