Mix egg yolks and milk over medium heat.
Add melted and cooled German chocolate.
Remove from heat.
Add vanilla, 3/4 of coconut, nuts and softened butter.
Cool and pour into baked crust.
Combine and melt together on medium heat the oleo and German chocolate.
Mix sugar and flour.
Add eggs, one at a time.
Add chocolate mixture.
Add chopped pecans last (optional).
Grease pie pan and bake 25 minutes at 350\u00b0.
Heat German chocolate and 2 tablespoons milk on low heat. Beat 2 tablespoons sugar into cream cheese, 1/3 cup milk and chocolate mixture.
Beat until smooth.
Fold into small Cool Whip. Blend until smooth.
Blend into graham cracker pie shell.
Melt margarine with chocolate (broken in pieces) in a double boiler or small pan, stirring often.
In mixer, beat eggs slightly; add sugar mixed with flour.
Beat at high speed for 3 minutes.
Add chocolate and margarine mixture; beat 1 minute more. Add pecans and vanilla.
Pour into buttered 10-inch pie plate. Bake at 350\u00b0 for 25 minutes.
Let cool.
Cover with whipped cream. Can shave 3 tablespoons German chocolate and sprinkle on top. Refrigerate before serving.
Grease a 9 x 13-inch pan.
Layer with nuts and coconut, that have been mixed together.
Mix German chocolate cake according to box directions and pour on top of nuts and coconut.
Melt butter and chocolate in double boiler.
Transfer to bowl and mix with other ingredients.
Bake at 350\u00b0 for 30 to 45 minutes.
This recipe makes 2 thin filling pies or 1 deep dish pie.
You can double the recipe and make 3 deep dish pies.
Melt chocolate and butter over low heat in medium saucepan. Add milk, coconut, eggs and sugar until well blended.
Pour into pie shell.
Bake at 400\u00b0 for 30 minutes.
Cool.
Serve with whipped topping, if desired.
Store leftover pie in refrigerator.
Prepare cake mix according to directions.
Cool.
Ice with the icing recipe.
Melt chocolate and margarine over low heat; remove from heat and stir in milk.
In a large bowl, combine dry ingredients.
Beat in one egg at a time.
Add vanilla and mix thoroughly.
Gradually blend in chocolate mixture.
Pour into 9-inch unbaked pie shell. Combine coconut and pecans.
Sprinkle over top of filling.
Bake at 375\u00b0 for 45 minutes.
Filling will set as pie cooks.
Melt chocolate and butter over low heat. Add milk and coconut. Beat eggs, then add milk and chocolate.
Add sugar.
Stir until blended good.
Bake in pie shell in a 400\u00b0 oven for 30 minutes.
f a GREASED 9 inch pie plate.
Bake for 1
Combine chocolate and butter in a saucepan; cook over low heat, stirring, until chocolate melts.
Remove from heat. Gradually stir in milk; set aside.
Combine sugar, cornstarch and salt in a bowl.
Add eggs and vanilla, mixing well.
Gradually stir in chocolate mixture, using a wire whisk.
Pour into pastry shells; sprinkle with coconut and pecans.
Bake at 375\u00b0 for 40 minutes.
Pie may appear soft but will firm after cooling.
Let cool for 4 hours.
Melt chocolate and butter together in saucepan.
Remove from heat.
Add milk.
Beat eggs well; add to chocolate mix.
In a bowl, mix sugar, cornstarch and salt.
Pour and mix well with chocolate mixture.
Add vanilla.
Mix well.
Pour in pie shell. Bake at 375\u00b0 for 45 minutes or until tested done with toothpick.
Melt German chocolate over hot water.
Add hot coffee to melted chocolate; mix well and cool.
Add brandy.
Whip cream. Fold cooled chocolate mixture into the whipped cream.
Pour into baked 9-inch pie shell, regular pastry, graham cracker or vanilla wafer shell.
Melt chocolate and margarine in a pan.
Add sugar, cornstarch and salt.
Beat eggs slightly.
Add to chocolate mixture.
Add milk and remaining ingredients.
Pour into a 9-inch pie shell and bake for 20 minutes at 375\u00b0.
Melt chocolate and butter.
Beat egg yolks.
Add sugar, milk and vanilla.
Add chocolate mixture.
Beat again.
Add coconut and nuts.
Bake in an unbaked pie shell at 350\u00b0 for 35 to 40 minutes. Top with meringue.
Melt chocolate with butter over low heat, stirring until blended.
Remove from heat; gradually blend in milk.
Mix sugar, cornstarch and salt thoroughly.
Beat in eggs and vanilla.
Mix nuts and coconut together.
Stir half of mixture into batter and pour into pie shell.
Sprinkle remainder of mixture over filling. Bake at 375\u00b0 for 45 minutes.
(Filling will be soft, but will set while cooling.)
Cool at least 4 hours before cutting.
Melt chocolate and butter over low heat.
Remove from heat and blend in milk; set aside.
Mix sugar, cornstarch and salt.
Beat in eggs and vanilla.
Blend in chocolate mixture.
Pour into unbaked pie shell.
Combine pecans and coconut.
Sprinkle evenly over pie.
Bake at 375\u00b0 for 45 minutes.
Makes one 9-inch pie.
Melt chocolate with margarine.
Add sugar, flour, eggs, vanilla, milk, salt, coconut and pecans.
Mix well.
Pour into unbaked pie shell (9-inch).
Bake at 375\u00b0 for 25 to 30 minutes.
Melt chocolate and butter in saucepan over low heat. Add remaining ingredients and stir. Pour into pie shell and bake 30 minutes at 400\u00b0. Cool. Refrigerate leftovers.