Blender German Chocolate Pie Recipes

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
• In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
• In small bowl, mix coconut and pecans; sprinkle over filling.
• Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.

Steps:

• Mix eggs, sugar,milk, and cocoa in blender for 1 minute.
• Add 1/2 stick melted butter, pinch of salt, and 1 teaspoons vanilla.
• Blend;pour into unbaked pie shell.
• Bake at 350 degrees for 40-45 minutes.

Steps:

• Put all ingredients except egg whites and 3 Tablespoons sugar into blender.
• Blend for 30 seconds on high; scrape down any dry ingredients; blend 30 seconds more.
• Pour into unbaked piecrust and bake at 375°F for 25-30 minutes or longer until set.
• Make meringue with the three egg whites by beating on high speed with a hand mixer while gradually adding 3 Tb sugar, until peaks form.
• Spread over pie and bake until golden.

Steps:

• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
• Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
• Turn the hot pie filling into the baked pie shell.
• In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
• Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

Steps:

• Put all dry ingredients into blender.
• Blend just until combined.
• Add remaining items, blend well.
• Pour into unbaked pie shell.
• Bake at 400 degrees for 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Put first 6 ingredients in blender and mix well.
• Pour into pie shells and bake for 35-40.
• Remove from oven while center is still shaky.

Steps:

• Crust:.
• Separate eggs and let come to room temperature.
• Beat egg whites with an electric mixer on med-low until frothy.
• Add cream of tartar.
• Increase mixer speed to med-high to high and continue beating until soft peaks form.
• Add sugar a little at a time.
• Add vanilla and beat until stiff peaks form.
• Fold in pecans.
• Spread on bottom and up sides of a GREASED 9 inch pie plate.
• Bake for 1 hour at 300 degrees.
• Remove from oven and set aside to cool on a rack.
• Filling:.
• Melt German Chocolate in 3 TBLS water on LOW heat. Set aside to cool.
• Whip cream, adding sugar, salt and vanilla.
• Fold in melted chocolate last.
• Spoon mixture into cooled crust and chill for at least 2 hours before serving. Overnight is best.

Steps:

• Melt the margarine and set aside.
• Combine the sugar and baking cocoa in a bowl.
• Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well.
• Stir in the coconut and pecans and turn into two unbaked pie shells.
• Bake in a 350°F oven for 40 minutes or until set around the edges.
• Cool on racks.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).