Every family has a favorite traditional Christmas or Holiday dessert dish. This recipe for German Chocolate Cream Pie brings back childhood memories for my husband and his family. It’s made with real whipped cream, and dark Baker’s German Chocolate Cream Pie – decadent!
German Chocolate Cream Pie
Both my husband and his brother will tell us stories (over and over again, as we adults do as we get older) of how they’d wake up from their naps and see their “Aunt Pookey” walking up the driveway bringing this rich dark chocolate pie with a meringue crust that she was “famous” for.
While my husband does have a sister who is talented in her own way, I’m the one in the family (and an in-law at that) who learned to make Aunt Pookey’s German Chocolate Angel Whipped Cream Pie, a traditional Christmas dessert and carry on their family tradition. Lucky for my husband’s family that he married a baker!
While this classic chocolate cream pie can be made any time of year, I usually make it in the winter months when meringues won’t “sweat” from the humidity in the air that New England is known for during the summer months. You’ll find me making it for the holidays such as Easter, Mother’s Day, Thanksgiving, Christmas or New Years.
Check out the recipe for Christmas Mix Reindeer Food for an easy party snack !
Clean up the kitchen easy with my crochet handmade Dish Cloths from my Moomettes Crochet shop!
Bakers German Semi Sweet Angel Chocolate Cream Pie
Chocolate Cream Pie, Dessert, Pie, Chocolate, Whip Cream, Holiday Dessert,
- Meringue Shell:
- 3 egg whites
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/4 cup confectioners sugar
- 1/2 tsp vanilla
- Chocolate Filling:
- 1 1/3 package Bakers German Semi Sweet Chocolate
- 4 tbl water (or 2 tbl Brandy, 2 tbl water)
- 1 tsp vanilla
- 1 1/3 cup whipping cream
- Meringue Shell:
- Combine 3 egg whites, 1/8 tsp salt; 1/8 tsp cream of tartar in mixing bowl. Beat until foamy. (Add 1/2 cup granulated sugar and 1/4 cup confectioner's sugar mixing together).
- Then add to whites that have been beaten 2 tbl at a time, beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks, then add 1/2 tsp vanilla.
- Spoon into lightly greased 8-inch glass pie pan building up the sides about 1/2 inch.
- Bake in a slow oven 275 degrees F for 1 hour. Cool to room temperature.
- Meringue or entire pie may be made the day ahead.
- Chocolate Angel Filling:
- Place 1/13 package Bakers German Sweet Chocolate and 4 tbl water (2 tbl water; 2 brandy) in sauce pan over low heat. Stir until chocolate is melted. Cool until thickened.
- Add 1 tsp vanilla.
- Whip 1 1/3 cup whipping cream. Fold chocolate mixture into whipped cream.
- Pile into meringue shell. Garnish if desired with shaved chocolate pieces<
- Chill 2 hrs before serving.
© Frugal New England Kitchen