A Month of Chocolate

Several days ago, I mentioned that every recipe I posted this month would have chocolate as the main ingredient. We were out of town since Friday, so today is the first chocolate recipe to post….and it is a real doozie. in the 70’s and 80’s our family would go to a restaurant named Gallaghers in Corpus that was known for its German Chocolate Pie. My sister-in-law and I were just crazy about it and when the place closed down, we went crazy thinking that we would never get this pie ever again. So we put our heads together and came up with what we feel tastes just like the one we always loved at Gallaghers. The other day, I pulled out my little spiral notebook from the 70’s and there it was. In my own handwriting that I had not seen in years, so I made it and it is still just as gooey and delicious as I remembered. I truly don’t know why it has been so long since I have made this great pie. Top it will homemade whipping cream and you have a great way to begin this Valentine month. In fact, this morning, I was thinking, I think I will put the pie crust in my little heart shaped pans and make individual pies to serve. If you do this, just fill little individual pie shells about 1/2 way full and you will fall in love with this great dessert. Very easy. A lady that had a piece the other night when I took it to an event, came up to me and told me that this was just an amazing pie and could she have the recipe. So, give it a try and see what you think….

1 bar of German Chocolate, divided into big chunks (melts easier with the butter)

1/4 cup of butter

1 can eagle brand milk (sweetened condensed milk)

1/2 cup hot water

2 eggs, beaten

1 teas vanilla

1/8 teas salt

1 1/4 cups pecans (optional) I don’t use them, but Gallaghers had them in the pie

Combine butter and chopped chocolate and melt in microwave for 1 min. Stir after the minute until chocolate is completely melted. If you need to, put it in again for 15 seconds and stir until all chocolate is melted.

Stir in Eagle Brand milk, hot water and beaten eggs. Mix well, by hand until all is combined.*If using the nuts, combine at this step before pouring into pie shell.

Pour into chocolate crumb pie shell. Bake at 350 for 40-45 minutes. When center of pie is almost firm to the touch, pie is done. Cool completely and top with whipping cream to serve. Store in fridge, if you don’t eat it all. 

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