~ The Baker's German's ('German') Chocolate Pie ~

It seems to me that no self-respecting foodie should be without one reasonably easy-to-make chocolate pie recipe in his or her repertoire.  Why?  Because everybody loves chocolate pie, and, in a pinch, you can never go wrong serving a chocolate pie.  Some people love it more than others, but, I've never seen anyone turn down a slice of chocolate pie.  When it comes to pies in general, I'm a puritan in every sense of the word.  Don't add chocolate to my chess pie, coconut-custard pie, pecan pie or shoo-fly pie -- I like them just the way they are.  Make me a chocolate pie that is a chocolate pie -- not another kind of pie masquerading as a chocolate pie!

Halloween is knocking at our doors, and Thanksgiving will be here before we know it, which makes it pie season. The tradition in my house is to serve a selection of four pies for dessert. We call it "the pie buffet" and I serve them about 1 1/2 hours after the feast, to give me and my volunteer helpers time to manage some cleanup and organize leftovers.  My pie buffet usually consists of an apple, pecan, pumpkin (or sweet potato), and, chocolate pie -- more specifically, German chocolate pie:

German chocolate pie is a spin-off of the beloved German chocolate cake.  Oh, and by the way, German chocolate cake and German chocolate pie are not German. Baker's German's Chocolate is named for Samuel German, an employee of Baker's, who invented this extra-sweet chocolate!

On June 3, 1957, the Dallas Morning Star misprinted a recipe for the first 'German's Chocolate Cake', under the name 'German Chocolate Cake' -- a name that stuck with this recipe all these years.  Their "Recipe of the Day" was the creation of a Dallas, TX, homemaker:  Mrs. George Clay. To learn more fascinating history, click on the Related Article link below and read ~ Let's Talk Chocolate:  All About Bakers's Chocolate ~.  FYI:  My German chocolate pie recipe comes directly from Betty Crocker!!!

Caution:  This is not a light, airy chocolate cream pie.  It's a dense, rich chocolate pie that cries out for whipped cream!

1  unbaked 10" pie pastry (Note:  10" is correct, a 9" pie pastry/pie dish is too small.)

For the pie topping:

1-1 1/4  cups sweetened, flaked coconut

1-1 1/4  cups chopped or broken pecans

For the pie filling:

 4  ounces German's sweet chocolate, chopped

4  tablespoons salted butter (1/2 stick)

1  12-ounce can evaporated milk (not condensed milk)

1 1/2  cups sugar

2  tablespoons cornstarch

1/4  teaspoon sea salt

4  large egg yolks, at room temperature

1/2  teaspoon coconut extract

1  teaspoon pure vanilla extract

~ Step 1. You'll need a 10" pie pastry.  My recipe for ~ Making Pate Brisee:  Basic Pie or Quiche Pastry ~ is in Categories 6, 15 & 22.  Roll, trim, pat and press it into 10" pie dish, then, form a decorative border.  Place in the refrigerator to chill 30-60 minutes.  Meanwhile:

~ Step 2.  To prepare the topping, chop or break the pecans, placing them in a small bowl as you work.  

Add the coconut and stir to thoroughly combine. Set aside.

Note:  Both of these steps can be done a day ahead.  Cover the pie pastry/pie dish with plastic wrap and refrigerate overnight.  Cover the topping mixture and store at room temperature.

 

 

 

 

~Step 3:  To prepare the pie filling, in a 1-quart saucepan over low heat, melt the butter and chocolate, whisking constantly, until well-blended and smooth.   Add/whisk in the evaporated milk.  Remove from heat and set aside to cool, about 30 minutes.  

 

 

 

~Step 4.  In a small bowl, whisk together the egg yolks and both of the extracts.  Add the cooled (or slightly warm) chocolate mixture and continue to mix until smooth, about 1-2 minutes.

~ Step 5.  In a medium bowl, stir the sugar, cornstarch and salt.  

Whisk chocolate mixture into sugar mixture, until smooth.

~ Step 6.  Pour filling mixture into chilled pie pastry.  Sprinkle topping mixture evenly over the filling.

~ Step 7.  Bake on center rack of preheated 375 degree oven 15 minutes.  Lower heat to 350 degrees and bake an additional 30 minutes, until puffed through to the center and almost set.  

Note:  Do not overcook.  The pie will not be firm to the touch!

~ Step 8. Transfer to a cooling rack to cool prior to serving, 3-4 hours or overnight.  

Note:  As the pie cools it will continue to firm up and the top will sink a bit.  At this point, you can slice the pie and serve it slightly warm or at room temperature, which is how I like it.  This dense, rich pie deserves nothing but the best: freshly whipped cream and freshly grated chocolate!!!

The Baker's German's ('German') Chocolate Pie:  Recipe yields 10-12 servings.

Special Equipment List: 10" pie dish, preferably glass; cutting board; chef's knife; 1-quart saucepan; whisk; large rubber spatula; cooling rack

Cook's Note:  My recipe for ~ A Holiday Tradition:  My Bourbon Street Pecan Pie ~ can be found in Categories 6, 11 or 18!

My recipe for ~ From a Potato to Southern Sweet Potao Pie ~, can be found in Categories 6 or 18.  It's great made with roasted or pureed butternut squash too!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013)  

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