Saturday, July 20, 2013

German Chocolate Pies ~ A Blue Ribbon and Reserve Champion Winner!

I have made this pie recipe for years. It is a family favorite. I think I found it in a Southern Living magazine. It was another recipe that interested me, so I clipped it out of the magazine and glued it in a notebook to try later. The original recipe can be found here... It won a first place ribbon and a reserve champion ribbon at this years fair.

German Chocolate Pies
1 (4-ounce) package sweet baking chocolate
1/4 cup butter
1 (13-ounce) can evaporated milk
1-1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt 
2 large eggs
1 teaspoon vanilla extract 
2 unbaked 8-inch pastry shells
1-1/3 cups flaked coconut
1 cup chopped pecans 
Garnish: Whipped cream and grated chocolate

In a medium saucepan, mix chocolate and butter; cook over low heat, stirring constantly until chocolate is completely melted and well blended. Remove from the heat, slowly stir in milk; blending well. Set aside. In a medium bowl combine sugar, cornstarch and the salt. Add eggs and vanilla extract, until well blended. Gradually whisk in the chocolate mixture. Evenly divide mixture into the two pastry shells. Sprinkle evenly with coconut and pecans. Bake at 375 degrees F. for 45 minutes. Protect the pastry shell edges from over browning, during the last 20 minutes of baking. Pies will set up more after cooling. Allow to cool for 4 or more hours. Garnish if desired. Yield: 2 (8-inch) pies. 

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