Ingredients Jump to Instructions ↓

  1. 1 Plain pastry pie shell - (8" dia)

  2. (store bought or make your own)

  3. 1 Small box dark chocolate pudding

  4. (cooking kind - not instant)

  5. 1 cup 110g / 3.9oz Semi-sweet chocolate chips

  6. 1/2 cup 46g / 1.6oz Fine coconut

  7. 1/2 cup 73g / 2.6oz Chopped nuts (pecans or walnuts)

  8. Whipped topping (like Cool Whip)

  9. Optional Meringue Topping

  10. 2 Egg whites

  11. 1/2 teaspoon 2 1/2ml Vanilla

  12. 1/4 teaspoon 1 1/3ml Cream of tartar

  13. 4 tablespoons 60ml Sugar

Instructions Jump to Ingredients ↑

  1. Take crust and cover bottom with chocolate chips, just enough for one layer to cover bottom. Heat in oven or microwave to slightly warm and soften the chocolate chips.

  2. Meanwhile, cook pudding according to directions on box and add coconut and nuts, stir well. Pour while hot into pie crust. Chill in refrigerator until set. Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant effect put topping into a cake decorating bag with tip and pipe on. Sprinkle top with a few chocolate chips, coconut, and nuts for a finishing touch.

  3. Most people preferred the German Chocolate Pie with whipped cream, but if you would prefer a meringue topping, beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling, for that Marie Callender's effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, and nuts on top. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden. Chill in fridge.

  4. This recipe yields ?? servings.


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