HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted.  Remove from the heat and gradually stir in the milk.  Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture.  Pour the mixture into pie shell.  Mix coconut and pecans and sprinkle over filling.  Bake at 375 degrees for 45 minutes or until the top is puffed.  Filling will be soft but will set while cooling.  Cool at least 3 hours before cutting.  If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter,  melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees.  In a large bowl, mix together the sugar, cocoa and flour until it is lump-free.  Stir in the melted butter.  Mix the eggs, one at a time, into the sugar mixture; mix until smooth.  Stir in the milk and vanilla.  Pour the mixture into the baked and cooled pie shell.  Bake on the lowest rack of 350 degree oven for 45 to 50 minutes.  Cool on a wire rack and garnish with whipped cream.  Top whipped cream with maraschino cherries, if desired.

CHOCOLATE CHIP-PECAN PIE

9-inch unbaked pastry shell

1/2 cup butter, softened

2 eggs, beaten

2 tsps vanilla extract

1 cup Splenda

2 pkts Stevia*

1/2 cup all-purpose flour

1 cup sugar-free chocolate chips**

1 cup chopped pecans

Sugar-free frozen whipped topping, thawed

In a small mixer bowl, cream the butter.  Add eggs and vanilla to better and cream together well.  Add Splenda, Stevia, and flour to creamed mixture and mix in well.  Stir in the chocolate chips and pecans.  Spread into the prepared pastry shell.  Bake at 350 degrees for 45 to 50 minutes or until the top is golden.  Cool approximately 45 to 1 hour before cutting but serve while still warm.  Top with the whipped topping to serve.

*Stevia is an artificial sweetener.  It is not often found in grocery stores but at health food stores and pharmacies.  If you cannot find it in your area, add an extra tablespoon of Splenda.

**I used Hershey’s Sugar-Free chocolate chips.  They are quite good.

 Enjoy!