8″ baked pastry pie shell
1 small box dark chocolate pudding (cooking kind, not instant)
1 cup semi sweet chocolate chips
1/2 cup fine coconut
1/2 cup chopped nuts (pecans or walnuts)
whipped topping (like Cool Whip)
Take crust and cover bottom with chocolate chips, just enough for one layer to cover bottom. Heat in oven or microwave to LIGHTLY warm and soften the chocolate chips. Meanwhile, cook pudding according to directions on box and add coconut & nuts, stir well. Pour while hot into pie crust. Chill in refrigerator until set. Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant effect put topping into a cake decorating bag with tip & pipe on. Sprinkle top with a few chocolate chips, coconut, & nuts for a finishing touch. Most people prefer the German Chocolate pie with whipped cream, but if you would prefer a meringue topping.
2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
4 Tbsp. sugar
Beat egg whites, vanilla, & cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form & sugar is dissolved. Spread over hot filling; for that Marie Callender’s effect leave a smidge of filling visible around the edge, and don’t forget to sprinkle the chips, coconut, & nuts on top. Bake at 350° for 12-15 min or till meringue is golden. Chill in fridge.