Wyatts Cafeteria German Chocolate Pie Recipes

WYATT'S CAFETERIA GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375F.
• Whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth.
• Stir in eggs; add canned milk.
• Mix well and pour into unbaked pie shell.
• Top with pecans and coconut.
• Bake 50 to 60 minutes (center will be a little fudgy).
• Cool before cutting.

K&W GERMAN CHOCOLATE PIE

Steps:

• 1. Mix ingredients together. Pour into 2 pie shells. Bake at 325 degrees for 50 minutes or until toothpick comes out clean.

CONTEST-WINNING GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack., For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust., For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling., Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• Preheat oven to 325°F.
• Let egg whites come to room temperature.
• Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
• In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
• Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
• Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
• Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
• Cover and refrigerate cooled pie until ready to serve.
• Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
• Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
• Leftover pie should be covered and stored in refrigerator.

GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

WYATT'S GERMAN CHOCOLATE PIE

Steps:

• 1. Preheat oven to 375 degrees. Mix sugar, cocoa, cornstarch, flour, vanilla, salt and hot water until smooth with a wire whip or a mixer on low. Stir in eggs, Add canned milk. Pour into unbaked pie shell. top with pecans and coconut. Bake 50 to 60 minutes. Center will be a little fudgy. Cool before cutting.

GERMAN CHOCOLATE PIE

Steps:

• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
• Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
• Turn the hot pie filling into the baked pie shell.
• In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
• Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

LUBY'S CAFETERIA'S CHOCOLATE ICEBOX PIE

Steps:

• In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
• Bring to a boil over medium heat.
• In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
• Stir in remaining 1/2 cup milk.
• Whisk in egg yolks and vanilla until well blended.
• Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
• Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
• Add mashmallows and stir until marshmallows are melted and mixture is smooth.
• Pour into pie shell.
• Press plastic wrap diretly onto filling.
• (This prevents the formation of a tough, dry"skin" while cooling).
• Refrigerate at least 2 hours.
• Remove plastic wrap and top with whipped cream.
• Garnish with chocolate curls.
• ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.

LUBY'S CAFETERIA GERMAN CHOCOLATE PIE

Steps:

• Preheat oven to 375F (190 degrees C).
• In a large bowl combine the sugar, flour, cornstarch and cocoa.
• Add water and melted butter; whisk until combined.
• Add the eggs one at a time, beating well after each one.
• Add the milk and beat until well blended.
• Stir in the coconut, pecans and vanilla.
• Pour batter into the pie shell.
• Bake for 45 minutes or until firm.

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• 1. Ingredients: Yield: 1 1 1Servings Size PIE Update PIE 1 cup saltine crackers, coarsely broken 1 cup pecans, chopped 2 teaspoons baking powder 4 egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar 1/4 teaspoon vanilla Topping 1 cup whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla 1/4 cup chopped pecans
• 2. Preheat oven to 325°F. Let egg whites come to room temperature. Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside. In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form. Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy. Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes. Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools. Cover and refrigerate cooled pie until ready to serve. Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks. Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream. Leftover pie should be covered and stored in refrigerator. Read more: http://www.food.com/recipe/wyatts-cafeteria-pecan-delight-pie-220283#ixzz1SukLTlN5