Recipes Revealed: No Crust German Chocolate Pie

 

Last week, I received my first recipe research assignment from Linda Yvonne Coyle Peterson. This is what she wrote: “Here's a recipe I have been trying to find for years: German chocolate pie. [It’s made] in one bowl with nuts and flour settling to bottom to form crust. [It] tastes like German chocolate fudge pie. [I] have been looking to locate [it] for almost 10 years. Hope you can help.”

After hunting down a few recipes on the Internet, and finding one in our unique collection of cookbooks, I believe I’ve found one that’s very close. It may even be the one for which you seek, Linda. Of course, I had to try making a few. Two were rather unsatisfactory. But the third was just right. I felt like the baby bear. Hehehe! Anyway, I found it on Cooks.com under the name “No Crust German Chocolate Pie.”

As you can see in the photo above, the pie ends up with a thin crust on the bottom from baking, and, unlike in your description, it formed a thick nutty crust on top. The middle is moist and creamy like fudge. I loved it!

The ingredients are:

2 ounces of German Sweet Baking Chocolate
1/2 cup of butter
1 teaspoon of vanilla
3 beaten eggs
1 cup of sugar
3 tablespoons of flour
1/4 teaspoon of salt
1 cup of chopped walnuts

Here are the directions:

In a saucepan, melt chocolate and butter over low heat. Remove from stove and stir in vanilla. Let it cool.

In a mixing bowl combine eggs, sugar, flour, and salt. Beat until just blended. DO NOT OVER BEAT (This is very important).

Fold in cooled chocolate mixture into egg mixture. Fold in nuts. Pour into lightly greased and floured 9” pie plate. Bake for an hour at 350 degrees. Check if it's done by inserting a knife off center. It should come out clean. Refrigerate overnight before eating. Voila! No Crust German Chocolate Pie!

Let me know if this helps, Linda.

Does anybody else have a research project for me? Oh, how I love being the Sherlock Holmes of baking and cooking.

 

Until next week...

NOTE: Silhouette courtesy of The Sherlock Holmes Museum, 221b Baker Street, London, England 

Comments

[Linda Peterson]

Grandma Maria taught me, and i make fideo regularly. don't have a specific recipe. use same garlic cumin tomato paste w chicken stock I use for Spanish rice.

[Maggie Bean]

Let me see what I can do.

[Lisa Dionne]

This pie sounds good, hopefully Linda tries it, would like to hear from her. I have a recipe I want you to find.....Mexican Fideo... like our grandma made. Lupe used to make a good one, but I would like one that tastes like grandma's did.