I know it’s January. And some of you have vowed to never look at sugar again, or sniff it…or (heaven forbid) TASTE it for the rest of your entire hard knock life.
Or until February 1st…whichever comes sooner.
And to those of you who have taken this vow, I apologize. I am sincerely sorry to be posting this creamy, fluffy, chocolaty pie of wonder when you are within the walls of such a commitment.
Keep this pie in mind though, won’t you? Remember it for the day when you decide you to hop back on the Sugar Wagon, ok? Because it is oh so easy and heavenly and cool and chocolaty and sweet and wonderful.
And life deserves a bit of wonderful sweetness, don’t you think?
Even if it comes in the form of just a small sliver of pie.
A few bites never hurt anyone, did it?
To be truthful, it may be hurtful if you take a few bites every couple of minutes for an hour.
I’ve heard that can be hazardous to a persons health and well being.
Eat some of these Asian Lettuce Wraps…
then eat a little piece of this pie.
German Chocolate Pie
Time: 15 minutes hands on + 2 hours chilling time
Yield: 1 pie
Recipe from Jamie Cooks It Up!
1 Oreo Cookie Crust (I purchased a pre-made crust, but you could make your own if you wish. See this recipe for directions.)
3 C half and half
1 (5.9 ounce) box instant chocolate pudding
1/3 C chopped pecans
1/3 C coconut
2/3 C milk chocolate chips (plus a few extra for decoration)
1 (12 ounce) carton Cool Whip
1. In your stand mixer, or large mixing bowl beat 3 cups half and half and the chocolate pudding together until thick.
2. Add 1/3 C chopped pecans
and 1/3 cup coconut. Mix the ingredients just until all are well combined.
3. Toss 2/3 cup milk chocolate chips into a glass measuring cup. Heat it in the microwave for 30 seconds. Stir the chocolate and heat it for another 30 seconds. Repeat until the chocolate is smooth, being careful not to get it too hot.
4. Pour the melted chocolate onto the Oreo Crust…
and spread it around evenly with the back of a spoon. Or you could use a knife or a rubber spatula or your fingers or whatever suits your fancy.
5. Dish the pudding mixture onto the crust right over the top of that heavenly melted chocolate.
6. Spread the pudding out evenly with a knife.
7. Pipe the cool whip in large round swirly peaks over the top of the pie. (I used tip #4B) Or if you hate swirly peaks, just spread it over the top with a knife, mounding it up in the center.
8. Place a few chocolate chips over the top of the Cool Whip.
9. Refrigerate for at least 2 hours before serving.