National Pie Day. Raise your hand if you knew it was January 23rd? I’ll keep mine lowered. Once I heard it on the morning news, I knew I’d be baking our favorite, German Chocolate Pie.
I am a Pie Girl
Do you like pie? I love eating pie. I love going to restaurants and diners with their rotating display shelves loaded with pies. I love all of the different kinds of pies. Fruit pies. Cream pies. Streusel topped pies. I like them all! I am definitely a Pie Girl!
And, I love to bake pies. I bake my elderly neighbor a Rhubarb pie every spring to bring back memories of his sweet mama. I bake classic apple for Handsome Hubby, as it is his absolute favorite. My kids both love cream pies, so coconut cream and chocolate are often in the refrigerator.
Then, there’s this German Chocolate Pie.
Everyone in our family loves this pie. It was created by Grandma Grunt (or Meat Cleaver Margaret, but that’s another story). Margaret is grandma to Handsome Hubby and the namesake for our daughter. She was the head baker for years at the local lakeside resort. Diners would beg for her recipes. She’d always give them to whomever asked. She even taught one lucky baker her recipes one afternoon knowing that he was taking the recipes back to his restaurant with him! They still use those same pie recipes at his restaurant in Claremore, OK. She didn’t care; she loved sharing recipes!
She and I have baked together often over the years and her cream pies are the treats most often requested by all the family. I feel really special to have these recipes and to carry on the tradition of baking for loved ones. My philosophy is “sharing is caring” and I don’t believe in secrets. Bake my recipes and share the love with your loved ones. Though Margaret isn’t baking any longer, at 92, she’d be thrilled to know that her recipes are still being used.
German Chocolate Pie
Ingredients
- 8 oz German Chocolate bar
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tbsp sugar
- 5 tbsp cornstarch
- 3 egg yolks
- 2 1/3 cups milk 2%, whole or fat free all work
- 1 tsp vanilla
- 1/2 cup pecans toasted & chopped
- 1/2 cup coconut toasted
- 9 in pie shell pre-baked and cooled
- 1 cup heavy cream
- 1/3 cup sugar
- 1/4 cup Hershey’s syrup Dark or milk
- 1/4 cup pecans toasted & chopped
- 1/4 cup coconut toasted
Instructions
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Mix yolks with heavy cream in a medium sized bowl really well.
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Add sugar, cornstarch, milk and vanilla. Mix well.
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Pour into a medium sized pan and heat on medium on stovetop, whisking constantly.
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Cook/stir until mixture boils. Allow to boil 1 minute.
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Remove from heat.
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Stir in chocolate.
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Stir in pecans and coconut. Mix well, getting the sides and bottom of the pan completely mixed. It’ll be thick like pudding.
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Pour into pre-baked and cooled pie shell.
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Cover with wrap, pressing wrap onto filling to avoid it getting a skin. Refrigerate.
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Add heavy cream to mixing bowl fitted with the whisk. Mix on medium until cream starts to thicken.
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Slowly, as mixer is running, add sugar to cream. Continue to mix until cream thickens to stiff peaks.
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Remove bowl from mixer and fold Hershey’s syrup.
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Fold in toasted pecans and coconut just until mixed in. Don’t over fold and deflate your cream.
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Remove pie from refrigerator and top with whipped cream.
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Return to refrigerator until ready to serve.
Angela Jackson says
This looks delicious!
Jenny says
Thanks, Angela! I hope you give it a try! If you’re not a fan of chocolate, leave out the syrup and nuts and it’s a fab-o coconut cream pie!