German Chocolate Pies (makes 3)
I have made this for over 40 years and my family still loves it! The butterscotch gives it a special German Chocolate taste.
I have made this for over 40 years and my family still loves it! The butterscotch gives it a special German Chocolate taste.
- Carbohydrate 1483.5206 g
- Cholesterol 5323.34 mg
- Fat 433.21082 g
- Fiber 34.2310006332397 g
- Protein 193.65422 g
- Saturated Fat 116.6228 g
- Serving Size 1 1 recipe (3134g)
- Sodium 3585.418 mg
- Sugar 1449.28959936676 g
- Trans Fat 35.5901020000001 g
- Calories 10333 calories
Step-by-step
- I use 3 frozen pie shells.
- Melt marg. and morsels, add milk, eggs, sugar, vanilla, flour and beat until creamy, add nuts and coconut last.
- Bake in pie shells at 350? about 40 min (check at 30) depends on your oven.
The ingredient list omits the textural chaos that occurs when melted chocolate and butterscotch morsels seize upon contact with cold canned milk. This formulation relies on frozen pie shells, which require a baking temperature of 350 degrees Fahrenheit. Without proper calibration, the filling boils before the crust browns.
The Fat Factor
Margarine behaves differently than butter during emulsification. The high water content in margarine prevents the eggs from setting into a uniform custard unless beaten thoroughly with the sugar and flour first. Whisk the eggs, sugar, flour, and melted fats until completely smooth before folding in two cups of chopped pecans and one cup of coconut. If added too early, heavy mix-ins sink into the bottom of the unbaked crust and insulate the pastry from conducting heat properly.
Baking and Storage
Bake the pies for approximately forty minutes, checking progress at the thirty-minute mark. The center should retain a slight jiggle while the edges firm up. Cool the pies completely at room temperature before slicing. These pastries hold well in the refrigerator for up to four days, though freezing alters the texture of the coconut and softens the pastry crust considerably.
