Marie Callender’s German Chocolate Pie (copycat)
8" pie shell, baked
1 small box dark chocolate pudding (chocolate fudge…not instant)
1 cup chocolate chips
1/2 cup fine coconut
1/2 cup chopped pecans or walnuts
Whipped topping, thawed
Cover bottom of crust with chocolate chips, just enough for a single
layer to cover bottom. Heat in oven or microwave to SLIGHTLY warm
and soften the chocolate chips. Meanwhile, cook pudding according to
box directions and add coconut and nuts; stir well. Pour while hot
into pie crust. Chill in refrigerator until set. Once chilled, top
with whipped topping. Sprinkle top with a few chocolate chips,
coconut and nuts if desired.
If you prefer a meringue topping:
2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
4 Tbs. sugar
Beat egg whites, vanilla and cream of tartar until soft peaks form.
Gradually add sugar beating until stiff, glossy peaks form and sugar
is dissolved. Spread over hot filling. Sprinkle with chips, coconut
and nuts. Bake at 350 for 12-15 minutes or till meringue is golden.
Chill in refrigerator.