So I have been all about the salads lately. Let’s face it, dress them up, dress them down, they are still veggies. So this week, I went back to my first (and second and third) love(s). 1. Dessert. 2. Chocolate. 3. Coconut. I wasn’t sure this recipe would work, so I didn’t take photos as I went. And then after dinner, we devoured it so quickly that there wasn’t time for a picture! So you’ll have to make your own pie and send me pics! LOL
As I am sure you can guess from the plethora of posts about all things coconut, German Chocolate Cake is my absolute favorite. In fact, my 3rd grade class won a contest to which my teacher challenged us. Our reward was to vote on, and choose, a cake that we all liked and she would bake it and bring it in for our treat. I convinced my ENTIRE class to choose German Chocolate. LOL – most of them had NO idea what it even was. And, being typical 3rd graders, they probably hated it. But- man- was I so happy!
I am including the history of German Chocolate Cake in this blog because I have always found it interesting!
When you hear of a German chocolate cake, your first thought is that Germany is where the cake originated – hence the name. This is one of those food items where the name is a bit deceiving, however. German chocolate cake gets its name from an ingredient it uses: German’s Sweet Chocolate.
This chocolate was originated by the Baker’s Chocolate Company(now a subsidiary of Kraft Foods) in the mid 1850s and was named after it’s creator, Sam German. The story of the chocolate says that a misprint in a newspaper that included the recipe for the first German Chocolate Cake simply left out the “s” on the name, and this is why the chocolate is often known simply as “German.” The chocolate is similar to a semisweet chocolate, but has a higher sugar content to it. This means that recipes that use it tend to be a little bit sweeter than ones that don’t.
Anyway – I needed something simple and easy so I pulled out my most trusted French Silk Pie recipe and adapted it. A silky smooth French silk pie is always a hit. Remember, though, that it contains raw eggs and shouldn’t be served to your pregnant friends! Try this variation if you love coconut and all things German Chocolate as much as I do!
German Chocolate French Silk Pie
4 oz German’s sweet chocolate
½ Cup dulce de leche
¾ Cup softened butter
3 large eggs
Baked pie shell (deep dish)
1 large Cool whip, softened to room temperature
2 Cups sweetened, shredded coconut
1/2 Cup pecan pieces
1 In a small skillet, over medium low heat, toast 1 cup of the coconut and the pecan pieces. Stir them constantly so that they don’t burn. Once toasted and fragrant, spread onto wax paper to cool.
2 In a small bowl or saucepan, melt 3 oz of the German’s sweet chocolate. Do this slowly and gently (a double boiler would be perfect) so it doesn’t burn.
3 In the bowl of a stand mixer, start beating the softened butter. Add the melted chocolate and continue to beat until it is well incorporated. Be sure you scrape down the sides.
4 Add the eggs, one at a time, beating well after each addition. The filling will start to lighten and become fluffy.
5 Once the eggs are incorporated, add the dulce de leche and beat/combine well.
6 Stir in 1 cup of the coconut
7 Spread the filling into the cooled pie shell and spread the cool whip on top, covering to the edge of the pie shell
8 Sprinkle the cool whip with the toasted coconut and pecan pieces.
9 Using a microplane grater, grate the last 1 oz of chocolate over the top for decoration.
10 Refrigerate immediately. Serve cold and refrigerate left overs immediately.