No-Crust German Chocolate Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
milk chocolate
prefer german |
|
| ½ | cup |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | beaten |
eggs
|
*
|
| 3/4-1 | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
chopped |
|
| 1 | x |
whipped cream
|
*
|
| 1 | x |
nuts
additional, chopped, for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
milk chocolate
prefer german |
|
| 118 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
| 3 | beaten |
eggs
|
*
|
|
sugar
|
|
||
| 45 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
walnuts
chopped |
|
| 1 | x |
whipped cream
|
*
|
| 1 | x |
nuts
additional, chopped, for garnish, optional |
*
|
Directions
In a saucepan, melt chocolate and butter or margarine over low heat; remove from heat.
Stir in vanilla; cool.
Lightly grease and flour a 9 inch pie plate.
Preheat oven to 350℉ (180℃).
In a small mixer bowl, combine eggs, sugar, flour, and salt.
Beat with electric mixer just until blended; DO NOT OVERBEAT.
Fold in cooled chocolate mixture; fold in the 1 cup nuts.
Pour into prepared pie plate.
Bake at 350℉ (180℃) for 1 hour or until knife inserted just off-center comes out clean.
Refrigerate the pie overnight before serving.
To serve, dollop it with whipped cream and garnish with additional chopped walnuts, if desired.
