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Schnitzelbank Restaurant’s German Chocolate Pie Recipe

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This recipe for Schnitzelbank Restaurant’s German Chocolate Pie, by , is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 15, 2008


Equipment: 1 9-inch baked pie shell

½ cup sugar
2 tbsp. cornstarch
2 egg yolks, beaten
1 ¾ cups milk
1 4-ounce bar German sweet chocolate, chopped
2 tbsp. margarine
1 tsp. vanilla
Pinch salt

½ cup sugar
1 egg, beaten
1 5-ounce can evaporated milk (2/3 cup)
4 tbsp. margarine
1 3 ½ -ounce can coconut (1 1/3 cups)
½ cup nuts, chopped

Bake pie shell using your favorite pie pastry. Set aside to cool on a rack.

Combine sugar and cornstarch in a heavy saucepan. Add egg yolks. Stir until well-blended. Slowly add milk, stirring continually. Add chocolate, margarine, vanilla, and salt. Cook over medium heat until thick, 15 to 20 minutes. Pour into baked pie shell. Cool.

To make the topping, combine sugar and egg in a heavy saucepan. Slowly add evaporated milk and margarine. Cook over medium heat to rapid boil. Remove from heat and add coconut and nuts. Stir until blended. Cool.

When cool, spread over chocolate filling. Makes one 9-inch pie.




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