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German Sweet Chocolate Pie

Course: Dessert
Servings: 8
Author: Jeanne Michaelsen

Ingredients

  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup pecans finely chopped
  • 4 ounces German chocolate squares
  • 3 tablespoons water
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee optional
  • 1 cup heavy cream whipped OR 1 (8oz.) Extra Creamy Cool Whip

Instructions

  • Preheat oven to 300 degrees. Combine egg whites with cream of tartar and salt. Beat until foamy. Add sugar gradually while beating until meringue makes very stiff glossy peaks. Fold in vanilla and nuts. Spread
  • over bottom and sides of a well-greased 9 inch pie plate. Bake 50-55 minutes. Cool and store in oven until ready to fill.
  • Place chocolate and water in a saucepan over low heat. Stir until chocolate has melted. Add coffee, if desired, which I don’t. Remove from heat and add vanilla. When chocolate mixture is not hot, fold into whipped cream or cool whip (which I use) and pile into cooled meringue crust. Chill at least two hours before serving. Garnish with whipped cream and grated chocolate if desired.

Notes

NOTES : Coffee can be omitted or use Kahlua or Bailey's. I substitute an 8 oz. Cool Whip for the heavy cream.
Use only butter or shortening to grease the pie plate. Pam does not work because it is too slick and the meringue will not stick to the sides.
A graham cracker crust can be used.
Recipe By: Jeanne Michaelsen
Serving Size: 8