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Results 1 - 10 of 164 for bakers german sweet chocolate pie
Preheat oven to 375°F. Melt chocolate with butter over low heat; ... Pour into unbaked pie shell. Mix coconut and pecans; ... 4 hours before serving.
Heat chocolate and 2 tbsp. milk over ... crushed Heath Bars, or whatever you like. Freeze for about 4 hours, or leave in refrigerator for 8 hours.
Melt chocolate and butter over low heat ... coconut, eggs and sugar and stir until blended. Pour into pie shell. Bake at 400 degrees for 30 minutes.
In large bowl stir eggs, syrup, chocolate, sugar, butter and vanilla ... Pour into "uncooked" pie shell. Bake at 350 degrees ... flakier it will be.
Finely chop 1/2 package of chocolate. Heat remaining chocolate and ... chocolate. Spoon into pie crust. Freeze until firm, about ... leftover pie in freezer.
Heat chocolate and 2 tbsp. of the ... Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 3 greased and floured 9-inch layer ...
Melt chocolate with butter over low heat; ... mixture. Pour into pie shell. Mix coconut and pecans; ... when cooled. Cool 4 hours before serving.
Bake pie shell at 425°F until light ... pie filling mix, chocolate and milk in saucepan. Cook ... with whip topping and sprinkle with coconut.
Combine all ingredients in large ... 1 1/3 cups Baker's Angel Flake coconut and ... Cool, beating occasionally until of spreading consistency.
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