I’m completely insane over Marie Callendar’s German Chocolate Pie. In fact, the year I turned ten, I told my parents I’d rather have that pie than cake. It’s that good.
After much hunting, tweaking, and vast amounts of maniacal experimentation, I present to you a recipe which is as close as I can get to the actual pie. Are you ready?
18 Pecan Sandies cookies, crushed fine
1/3 c. melted butter
Blend these together until the crumbs are moist, and then press into a pie tin. Sprinkle some crushed semi-sweet chocolate chips in a thin layer all over the bottom of the crust.
4 oz. cream cheese, softened (I really recommend that you not use the fat-free. This is not a fat-free recipe by any stretch.)
¼ c. powdered sugar
2 T. milk
¾ c. semi-sweet chocolate chips, melted
1 large container (16 oz.) of Cool Whip, brought to room temperature
1 container Pillsbury coconut supreme frosting
Beat the cream cheese, powdered sugar, and milk together until fluffy. Beat in the melted chocolate chips, then the frosting. Fold in the Cool Whip gently.
Spread over the crust, and then sprinkle some coconut or some crushed chocolate chips over the top. (Or both!) For extra elegance, daub a little more Cool Whip on the top and then garnish with curls of chocolate, created by shaving a chocolate bar with a vegetable peeler. Refrigerate for an hour and a half before serving.
If you like your pie to have a richer chocolate flavor, you can increase the amount of melted chocolate in the filling. You can also decrease for a lighter flavor.
This creates a really tall and impressive pie. If your tin won’t support such a tall pie, you can make two (doubling the pie crust recipe and just using one batch of filling recipe) or you can freeze half of the filling and use it again later. Or you can freeze half the filling and snitch it out a spoonful at a time over the next two weeks, which is what I did, but no one needs to know that, right?
Tristi Pinkston is a full-time blogger in Media Reviews and Movie Reviews. Click here to read more by her.