Contest Winning German Chocolate Cream Pie Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack., For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust., For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling., Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Place chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.

Steps:

• In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
• Stir in melted butter with fork until well mixed.
• Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
• Place in freezer just until firm, about 10 minutes.
• Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
• On low speed, beat in melted chocolate chips.
• In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
• On medium speed, beat remaining topping from container into chocolate mixture until well blended.
• Spread 1/3 cup of the frosting evenly in bottom of crust.
• Spoon chocolate filling into crust; carefully spread.
• Place pie in freezer while making next layer.
• In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
• Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
• Beat remaining topping from container into coconut-pecan mixture until well blended.
• Carefully spoon over chocolate filling; spread evenly.
• Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
• Refrigerate 1 hour, 30 minutes before serving.