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...http://www.myrecipes.com/recipe/german-chocolate-pie-10000000571881/ 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. 

Banana Pudding Pie

My daughter Ashley's also made this banana pudding pie. Her husband's family really enjoys sweets. And since she has experience working at a bakery and cupcake shoppe, she always makes the desserts. Her husband really enjoyed the vanilla wafer crust. The original recipe can be found following the recipe source link below this recipe.

This is Ashley's simplified version of the recipe.

Banana Pudding Pie

Vanilla Wafer Crust:
2-1/2 cups (about 30) crushed vanilla wafers
1/2 cup butter

Banana Filling:
2-(3.4 oz.) boxes banana cream instant pudding mix
2 ripe bananas, sliced

Topping
1 regular size container frozen whipped topping, thawed

~ In a large bowl crush vanilla wafers and mix with melted butter until evenly moistened.
~ Press mixture into a 9-inch pie pan or pie dish.
~ Mix pudding mix according to package directions for a pie. 
~ Pour 1/2 pudding into pie crust; place whole vanilla wafers, flat side out, around the entire edge of the pie pan or plate. Place sliced bananas on top of the first layer of pudding. Repeat with remaining pudding and bananas.
~ Sprinkle additional vanilla wafer crumbs around the outer edge of the pie. 
~ Using a piping bag fitted with a round decorating tip of your choice and filled with the whipped topping, pipe dollops of the whipped topping evenly around the outer edge of the pie and a larger dollop in the center of the pie. Place a whole vanilla wafer in the center dollop of whipped topping.

   Recipe Source: 
http://lickthebowlgood.blogspot.jp/2010/03/where-do-i-begin.html