German Chocolate Cake collides with Brownie Pie in this scrumptious, decadent dessert.
It is the final day of Christmas Sweets Week......
Welcome to #ChristmasSweetsWeek!! We have 12 bloggers sharing over 30 recipes to satisfy your sweet tooth cravings this holiday season. There are some giftable recipes, breakfast recipes, and delicious dessert recipes. Make sure to follow #ChristmasSweetsWeek on social media to see all of our delicious sweets.
Friday’s Recipes
- Angel Nutter Butter Cookies from Blogghetti
- Eggnog Pancakes from A Little Fish in the Kitchen
- German Chocolate Pie from A Day in the Life on the Farm
- Peppermint Swirls from Magical Ingredients
- Steamed Pudding Cupcakes from A Kitchen Hoor's Adventures
German Chocolate Pie
Ingredients
- 9 oz. chocolate sandwich cookies
- 1 T. sugar
- pinch of salt
- 6 T butter, melted
- 3/4 c sugar
- 1/3 c baking cocoa
- 1/4 c flour
- pinch of salt
- 6 T butter
- 2 oz chocolate chips
- 2 eggs
- 1/3 c milk
- 2 t. vanilla
- 3 egg yolks
- 1 (14 oz) can sweetened condensed milk
- 6 T. butter, diced
- 1 1/2 t vanilla
- pinch of salt
- 1 1/2 c. sweetened shredded coconut
- 3/4 c chopped, toasted pecans
Instructions
- Place cookies in a food processr and pulse until fine crumbs are formed.
- Addthe sugar, salt and butter. Pulse until combined and press into the bottom and up the sides of a 9" pie plate
- Bake in a preheated 350* oven for 10 minutes. Remove to cool, in pie plate, on wire rack.
- Whisk together the sugar, cocoa powder, flour and salt.
- Melt together the butter and chocolate chips. in a small saucepan, over low heat stirring to combine.
- Stir in the eggs, milk and vanilla. the stir in the flour mixture until combined.
- Pour into crust andreturn to preheated 350* oven for half an hour.
- Remove to wire rack and allow to cool completely
- Whisk together the egg yolks and condensed milk in a medium saucepan over medium heat.
- Stir in the butter and whisk until melted and beginning to boil, 3-4 minutes.
- Remove from heat and stir in the vanilla, salt, coconut and pecans. allow to cool completely.
- Spread cooled topping onto cooled pie and chill at least a few hours and up to a day before serving.
Notes
Adapted from a recipe found in COUNTRY LIVING
Nutrition Facts
Calories
695.44Fat (grams)
43.8Sat. Fat (grams)
23.66Carbs (grams)
71.81Fiber (grams)
3.2Net carbs
68.6Sugar (grams)
58.16Protein (grams)
8.86Sodium (milligrams)
379.78Cholesterol (grams)
160.46
This sounds divine. I love the German chocolate cake and this version of a pie is genious!
ReplyDeleteIt was so scrumptious Radha.
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