Contest-Winning German Chocolate Cream Pie
Total TimePrep: 20 min. Bake: 45 min. + cooling
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Very rich and delicious. A definite splurge of the diet! I followed the advice of other reviews and wrapped crust in foil and added foil to top towards the end of baking.
Absolutely fabulous pie!!! Have made it for several occasions and it all goes quickly. I served this at a church function and people were getting in line for dessert before food!!!
So now I'm off to church with my final pie and I think it will be much better than the trial one. I cut back on the evaporated milk - only used 2/3rds cup (it just didn't all fit!". As preveiously stated I incorporated the coconut (only scant 1 cup) and pecans into the filling. It appears to be great! One more little thing I learned is to spray the underside of my "crust protector" with non-stick spray. When I went to remove it lifed off part of the crust. Other than that, this was a more successful pie!
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Made a "dry run" today in anticipation of taking another to a church function. Would not put the entire mixture in the pan next time (thank goodness for pie drip pans). Needed to bake longer and I neglected to cover the crust - thus somewhat burnt. Also because of the longer baking the coconut burned. I need to cover as previously suggested at the end. Am considering just incorporating the coconut and pecans in the mixture and let it go at that.
Easy to make, made one regular size pie with no problems and it needed about 10 extra minutes to set the middle. Puffed up nice and it was great!!! due to the fat content it is not an everyday pie of course but for that birthday event it was nice change from the german chocolate cake. Very happy with this!!!
I made this for Thanksgiving and after reading the reviews and anticipating a longer bake time I wrapped the crust edges with foil. After 45 minutes did indeed need more bake time so I covered the top and left it in longer after an hour and 5 minutes it was mostly set although the knife didnt come out completely clean. I took it out anyway and after cooling refriderated it hoping it would finish setting. It turned out really good. My son kept telling me this pie is amazing. It is already gone and he is asking me to make another. I think next time I will try it like a pumpkin pie and cook 15 minutes at 425 and then reduce to the normal temperature for 40-50 minutes. It was definitely worth making again and relatively easy it just needs more time to cook than the recipe says.
I haven't made this recipe yet but I am concerned about the EXTREMELY high fat content. I have had this kind of pie before and didn't realize the extremes of the nutritional content, not sure I will unless I can shave off lots of those calories and fat...
I haven't made this pie (yet) but think I can offer a tip for using evaporated milk that may help. I'm English and we have a pie in England that is made using evaporated milk and sugar. You need to mix that for AT LEAST 15 minutes or it doesn't matter how long you bake it, the pie will remain a soggy mess in the oven!! My suggestion would be to get to the end of the "add sugar etc" part and then add to the mixture. I'd leave the mixer running for 15-30 minutes and wouldn't stop until a good ten minutes after the sugar crystals had totally dissolved. THEN I'd add the final ingredients and pour into the pie crust.Please also bear in mind that pies of this type do set a little more once out of the oven and cooling.For my money, the recipe looks really good and I will definitely be trying it. I'm developing a far too "happy" relationship with American desserts and this one looks like it will be no exception!