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For more than 20 years my husband worked in radio and TV news. He was blessed to work with some of the most dedicated, fun and talented people in the industry. He still enjoys many lasting friendships from those early days and one such favorite ‘radio star’ is Beth Green. Beth is a lovely person inside and out, and she’s also a talented entertainer, seamstress, blogger, singer (she sang at our wedding almost 26th years ago), and apparently she’s a pretty good cook! Beth also reads SRFD and was kind enough to share this German Chocolate Pie recipe with me.
Beth wrote: “(This recipe) was given to me by Mrs. Joy Jessee, a member of Dryden United Methodist Church (Dryden, Virginia) where my husband Joe was pastor from 1975 to 1980. She brought the pie to us as a welcome treat the week we moved into the parsonage. I asked for the recipe and she was gracious enough to share it. I told her I wasn’t very good at pie-making and she promised this one would be good. She was right! It is one of Joe’s favorites!”
You should also take a minute to visit her blog Life in the “Greenhouse” where she entertains with “Random thoughts from a preacher’s wife…about life, love, work, food, church and many other things.” I love her uplifting stories and enjoy her ability to laugh at herself whenever possible.
Do you like chocolate, and coconut, and pecans? If you answered yes, you will love this rich, creamy, nutty delicious pie. Being a chocolate lover myself, I am here to tell you this is up there as one of my favorites so far this year. It’s great!
German Chocolate Pie
- 1 unbaked 9-inch deep dish pie shell (see notes for recipe link)
- 4 oz. package German Sweet Chocolate
- ¼ cup butter
- 1 12-oz Can or 1 ⅔ cup evaporated milk
- 1 ½ cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 ⅓ cup sweetened coconut
- ¾ cup chopped pecans
- Preheat oven to 375°F. Break chocolate into pieces and place in a small mixing bowl. Add the butter and microwave at 50% power for 30 seconds. Stir to blend and repeat until chocolate is almost melted. Allow the mixture to sit for a few minutes or until chocolate is completely melted. Do not over cook. Once melted, gradually blend in evaporated milk. Set aside.
- Mix sugar, cornstarch and salt in a medium mixing bowl. Whisk in eggs, add vanilla, then gradually blend in chocolate mixture.
- Pour filling into an unbaked pie shell. In a small bowl combine the coconut and chopped pecans. Sprinkle over filling and press down slightly to set. Bake at 375°F for 45-50 minutes or until filling is puffed and lightly browned. The filling will be soft but sets while cooling.
- Cool at least 4 hours before cutting. Top with sweetened cream, chocolate curls and additional coconut if desired.
- Adapted from a recipe provided by Joy Jessee and Beth Green