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German Chocolate Pie
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Pie Filling:
3 cups sugar
7 Tbl. baking Cocoa
13 oz evaporated Milk
4 eggs, beaten
1/2 cup butter
1 tsp. vanilla
2 cups coconut, flaked
1 cup pecans, chopped
2 each Unbaked 9-inch Pie Shells (use recipe below)
Pie Crust:
1/3 cup plus 1 tbl. shortening or 1/3 cup lard
1 cup all-purpose flour
1/4 tsp. salt
2 to 3 tbl. cold water
Pie Crust directions:
Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.
Pre-heat oven to 350 degrees.
Melt the margarine and set aside.
Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter, and vanilla. Blend well.
Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree oven for about 40 minutes.
Decorate the top with whip cream and chocolate sprinkles.
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