German Chocolate Pie Paula Deen - paula deen pecan pie bars - Chocolate chips and stir until smooth.

German Chocolate Pie Paula Deen - paula deen pecan pie bars - Chocolate chips and stir until smooth.. While the crust is baking, melt the german chocolate with the water. In a medium bowl, whisk together the eggs and melted butter. In a large heavy saucepan, combine flour, cocoa, and sugar. Heat in oven or microwave to slightly warm and soften the chocolate chips. Pour into the unbaked pie shells and bake for 1 hour, up to 1 hour and 15 minutes.

In a large bowl, combine sugar, cornstarch and salt. In a large bowl mix together the sugar, cocoa, and salt. Slowly add chocolate/ butter mixture and stir until blended.add eggs, one at a time, and vanilla. Step 1 in a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Pour into 2 pie shells.

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Pour into the unbaked pie shells and bake for 1 hour, up to 1 hour and 15 minutes. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Chocolate chips and stir until smooth. In a medium bowl combine melted butter, sugar, vanilla, and eggs until well blended. Cook and stir till thickened and bubbly. Paula deen chocolate pie recipe. In a large bowl mix together the sugar, cocoa, and salt. Stir in the coconut and pecans.

Stir in chocolate chips and pecans.

Whisk butter into eggs, then whisk in condensed milk, vanilla, and salt. Remove parchment and pie weights. Beat in the evaporated milk, eggs, melted butter and vanilla until well incorporated. Cover bottom of pie crust with pecans. Cool for at least thirty minutes (or longer) before serving. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Preheat the oven to 375 °f. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cool on a wire rack 4 hours. Boil for 3 minutes, stirring constantly. Slowly add chocolate/ butter mixture and stir until blended.add eggs, one at a time, and vanilla. Pour while hot into pie crust. Whip the whipping cream and fold into the cooled chocolate mixture.

Stir in eggs and vanilla. This german chocolate pecan pie is made in a homemade graham cracker crust, and is rich, sweet, and the perfect thanksgiving dessert (or christmas dessert) addition! Pour the filling into the pie crust and bake for 25 minutes or until just set. Beat the egg whites with the cream of tartar until they form soft peaks. Great pie, easier to skip steps 1 and 2 by substituting graham cracker crust (a chocolate one if you can find it).

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For topping, in a small saucepan, combine evaporated milk, sugar and butter. In a small saucepan, combine chocolate and cream. Step 1 in a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Slowly add chocolate/ butter mixture and stir until blended.add eggs, one at a time, and vanilla. In a small bowl, whisk a small amount of hot mixture into egg yolks; German chocolate pie with coconut crust. Cookbook, cooking magazines and other recipe sour. Cover bottom of crust with pie weights.

Then, transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork.

Culinary website archive already contains 1 179 445 recipes and it is still growing. Add the corn syrup, sugar, bourbon and the chopped chocolate. Then, transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Chill in refrigerator until set. Chocolate chips and stir until smooth. Slowly add chocolate/ butter mixture and stir until blended.add eggs, one at a time, and vanilla. Preheat oven to 350 degrees. Now, take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Heat in oven or microwave to slightly warm and soften the chocolate chips. Chocolate chips and stir until smooth. In a large bowl mix together the sugar, cocoa, and salt. In a large bowl, combine sugar, cornstarch and salt. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil.

Let cool for 10 minutes. Cover bottom of pie crust with pecans. Preheat oven to 350 degrees. Place uncooked pie crust in pie tin. Preheat oven to 350 degrees.

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Cover bottom of pie crust with pecans. Now, take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Stir in chocolate, sweetened coconut, and toasted pecans. Slowly add chocolate/ butter mixture and stir until blended.add eggs, one at a time, and vanilla. Great pie, easier to skip steps 1 and 2 by substituting graham cracker crust (a chocolate one if you can find it). Heat in oven or microwave to slightly warm and soften the chocolate chips. Pour the mixture into the prepared pie crust and spread evenly. Pile into the cooled pie shell and chill.

Preheat oven to 350 degrees.

In separate bowl, stir together flour and sugars. Cool on a wire rack 4 hours. Pour the mixture into the prepared pie crust and spread evenly. In small bowl, microwave butter until completely melted. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. In a large heavy saucepan, combine flour, cocoa, and sugar. Return all to pan, whisking constantly. Pour into 2 pie shells. Place uncooked pie crust in pie tin. Step 1 in a medium saucepan, combine the 1/3 cup sugar and the cornstarch. In a large bowl, combine sugar, cornstarch and salt. While the crust is baking, melt the german chocolate with the water.

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