German Chocolate Pie

Marie Callendar's German Chocolate Pie is still the telltale celebration dessert of my childhood household. Note: I've never liked German Chocolate cake. Ben is not a big pie fan. But we both love this pie. The chocolate melted on the bottom of the crust, the coconut, pecans, flaky crust, light whipped cream and chocolate pumpkin shaped seeds! It's something in itself to celebrate.

So I was notably distressed when I noticed that the local Marie Callendar's restaurant was out of business. Nooooo!

I decided I can't do without this pie for the rest of my life. I frantically searched for the recipe online. It didn't take long to find or make. Ben and I kicked off our recent Staycation with it.

German Chocolate Pie

8" pie shell, baked*
1 small box dark chocolate pudding (NOT instant)---we'd get a large box next time.
1 C. chocolate chips
1/2 C. fine coconut
1/2 C. chopped pecans or walnuts
Whipped topping, thawed---we used the canned whipped cream: Marie Callendar's style

Directions

Cover bottom of crust with chocolate chips, just enough for a single layer to cover bottom. Heat in oven or microwave to SLIGHTLY warm and soften the chocolate chips. Meanwhile, cook pudding according to box directions and add coconut and nuts; stir well. Pour while hot into pie crust. Chill in refrigerator until set. Once chilled, top with whipped topping. Sprinkle top with a few chocolate chips, coconut and nuts if desired.

*We made my Mom's pie crust recipe which I thought was perfect for this pie.

Mom's Pie Crust

2/3 c. + 2 T. shortening
2 c. flour
1 t. salt
8-10 T. cold water

Cut shortening into flour and salt. Sprinkle in water 1 Tablespoon at a time. Stir. When all flour moistened (not sticky), roll on floured surface. Makes 2 pie crusts. 

Lift dough into pan. Poke several holes in dough with fork so crust doesn't get big bubbles. Bake at 425 degrees for 8-10 minutes.