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GERMAN CHOCOLATE PIE

Updated: December 12, 2011 9:59AM



MAKES 6 SERVINGS

CRUST

2 cups flour

½ teaspoon salt

2 tablespoons sugar

½ cup butter

1 cup roasted chopped pecans

Cold water

FILLING NO. 1

3 tablespoons butter, at room temperature

½ cup Butter-Flavored Crisco

1¼ cups confectioners’ sugar

1/3 cup cocoa powder

4 eggs, divided

¼ cup cream

FILLING NO. 2

1 cup butter, at room tempera- ture

2 ¼ cups confectioners’ sugar

2 tablespoons molasses

½ teaspoon vanilla

2 egg yolks, divided

1½ teaspoons coconut extract

½ cup cream

Whipped cream and/or shaved chocolate

For the crust: Combine flour, salt, sugar and butter in food processor; process until like gravel. Add pecans, then add water, a little at a time, until dough just starts coming together. Press into disc; refrigerate at least 1 hour.

Roll out crust and fit into pan. Bake at 375 degrees for 20 minutes, or until browned. Cool in refrigerator.

For Filling No. 1: Combine butter, Crisco and confectioners’ sugar; mix on high speed 5 minutes. Add cocoa powder and 2 eggs; beat on high speed 5 minutes. Add 2 more eggs; beat on high 3 minutes. Add cream; beat 2 minutes and pour into cooled crust.

For Filling No. 2: Combine butter, confectioners’ sugar and molasses; beat on high speed 5 minutes. Add vanilla, 1 egg yolk and coconut extract; beat on high speed 5 minutes. Add second egg yolk; beat on high speed 3 minutes. Add cream; beat on high speed 2 minutes. Pour on top of first filling. Refrigerate until serving.

Just before serving, garnish with whipped cream and shaved chocolate as desired.

Rick Johnson forAmerican Pie Council

Nutrition facts per serving: 1,310 calories, 91 g fat, 42 g saturated fat, 359 mg cholesterol, 117 g carbohydrates, 78 g sugars, 13 g protein, 1,157 mg sodium, 4 g fiber



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