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Tag Archives | German Chocolate Pie

German Chocolate Cream Pie

German Chocolate Cream Pie has all the traditional ingredients of the cake version, including pastry cream made with coconut milk, pecans and German Chocolate.

The Sauce: German Chocolate Pastry Cream – Rich pastry cream made with canadian cialis coconut milk and loaded with shredded coconut, pecans and German Chocolate.

‘Great Sauces Transform Good Food into Gourmet’ 

Birthday pie

My brother-in law Joseph loves German Chocolate Cream Pie. It’s his standing birthday request. No cake for him. “If this pie shows up on other special occasions, it won’t hurt my feelings,” he says with a broad smile on his face. My sister Holly bought German Chocolate Cream Pies at bakeries. She tried several homemade recipes. She told me, “I’ve tried making them from scratch for years but never got delicious, to-die-for results.” When I discovered her quest, I emailed this recipe to her and they’ve never looked back.

Slice of German Choco PieFor those who love German Chocolate Cake, here’s a luscious pie version with the real deal, German Chocolate, shredded coconut and chopped pecans. The secret is coconut laced through this pie; in the crust, pastry cream, whipped cream. and dusted on top. Click here to find what country German chocolate originates in. Hint, it’s not Germany.

You may also enjoy German Chocolate Pie Shooters, Coconut Cream Pie, Banana Cream Pie, Pumpkin Chiffon Pie, and Pinto Bean Pie.

2013 AniversaRecipe – Antipasti
2012 AniversaRecipe – S’mores Cupcakes
2011 AniversaRecipe – Strawberries Seurat

Recipe: German Chocolate Cream Pie

Active Time: 60 Minutes | Total Time: 5 Hours | Yield: 1 9-inch Pie

Coconut Graham Crust
5 Tbsp sweetened shredded coconut, divided
9 rectangle graham crackers (or 18 squares) broken in rough pieces, one sleeve
2 Tbsp sugar
5 Tbsp melted butter

German Chocolate Pie Filling
German's Chocolate2/3 cup sugar, divided
1/4 cup cornstarch
2 Tbsp cocoa
5 eggs yolks
1 14-ounce can coconut milk
1 cup whole milk
1/2 cup sweetened shredded coconut
1/4 tsp salt
2 Tbsp cold butter, cut in pieces
4 oz German’s Sweet Chocolate, divided
2 tsp vanilla
1/2 cup chopped pecans, divided

Coconut Whipped Cream
1 1/2 cups heavy cream, chilled
2 Tbsp powdered sugar
1/2 tsp coconut extract

Special Equipment – hand beaters, 9-inch pie dish, baking sheet

Coconut Graham Crust
Coconut Graham Crust1 Preheat oven to 325 degrees. Place a medium bowl and the beaters in the fridge to chill. Shave 3 ounces chocolate and set aside for the pastry cream. Shave off 1 tablespoon from the remaining ounce of chocolate for dusting on top. Save the rest for the cook.

2 Sprinkle 5 tablespoons of coconut in a small baking sheet and toast in the oven on 325 degrees stirring 3 times, about 8-10 minutes. Set aside 1 tablespoon.

3 Process graham crackers, 4 tablespoons of toasted coconut and 2 tablespoons of sugar in a food processor into fine crumbs. Using a fork or rubber spatula, stir in 5 tablespoons of melted butter.

4 Dump the graham cracker mixture into a 9-inch pie dish and press the crumbs evenly on the bottom and sides forming a crust. Bake at 325 for 10 minutes or until it is golden brown. Place on a wire rack to completely cool.

Coconut Pie Filling
Chocolate Coconut Filling5 Meanwhile, in a small bowl, whisk 1/3 cup sugar, cornstarch and cocoa. Add egg yolks and whisk until smooth. Set aside.

6 Combine the coconut milk, whole milk, 1/2 cup shredded coconut, 1/3 cup sugar and salt in a medium sauce pan over medium heat and bring to a simmer, stirring occasionally, about 3-5 minutes. Take off the heat.

7 To temper the egg mixture, gradually whisk 1 cup of the hot coconut milk mixture into the egg mixture. Add the egg mixture to the sauce pan and bring mixture back to simmer whisking constantly until the surface just begins to bubble and thicken, about 60 seconds. Take off the heat.

8 Add 2 tablespoons cold butter, vanilla, 3 ounces shaved chocolate and whisk until it melts. Stir in pecans. Pour into the cooled coconut graham crust and smooth until even. Cover with plastic wrap placed directly on the filling to prevent a skin forming and chill for 3 or more hours or overnight.

Coconut Whipped Cream
German Chocolate Cream Pie9 Just before serving, beat the cream with 2 tablespoons of powdered sugar in a chilled bowl. Beat until soft peaks form and add the coconut extract. Continue to beat until stiff peaks form.

10 Spread or pipe the whipped cream over the pie indigestion and cialis and sprinkle the reserved 1 tablespoon of toasted coconut and some shaved chocolate. To serve, cut in wedges and store leftovers in the fridge.

Tempering is the process of gradually changing the temperature. Add the hot liquid into the egg mixture to slowly increase the temperature so the eggs don’t scrabble.

Coconut milk comes in a can and is different than cream of coconut (used in drink mixes).

For a whole milk equivalent, use 14 tablespoons skim milk and 2 tablespoons heavy cream. It’s easy to measure by placing the cream in a one cup liquid measurer and adding skim milk to make 1 cup.

While toasting the coconut for this pie, make some extra and store in an airtight container. Sprinkle on sundaes, coconut cupcakes or cake, layer in a parfait, add to a fruit salad or bake into cookies or quick breads. Or use it for your next German Chocolate Cream Pie.

When I bought a box of graham crackers for this crust the usual 1 lb box has shrunk to 14.4 ounces. I used one sleeve plus one extra double cracker for this recipe.

Once the eggs are separated, save the egg whites and whip into meringue for German Chocolate Meringue Pie.

For a white on white effect, sprinkle untoasted coconut on the top of the whipped cream.

Dish Designer

Inspiration – Helen Horton
Cook with Sauces
German Chocolate Cream Pie
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: August 11, 2014

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