German Chocolate Pie is carried forward in the site’s legacy records as a recipe from Gourmet Cooking with a Flair (1961). The original cookbook page has not yet been attached, so the title, year and recipe details remain provisional until the physical source is re-scanned.
The current legacy recipe card describes a chilled chocolate pie built in a pre-baked 9-inch shell with marshmallows, milk, sweet baking chocolate, vanilla and whipped cream. The chocolate-marshmallow mixture is melted over a double boiler, cooled, then folded into whipped cream before filling the shell.
The pie is refrigerated for an hour before serving. That method is preserved here as part of the existing digital record; the source scan will be the final check for wording, quantities and page-level provenance.
German Chocolate Pie
Ingredients
- 1 9-inch pie shell pre-baked
- ½ pound marshmallows
- ¾ cup milk
- ¼ tsp salt
- ½ bar sweet baking chocolate chopped
- 1 tsp vanilla extract
- 1 cup whipping cream
Instructions
- Pre-bake the pie shell according to the package instructions.
- Combine marshmallows, milk, salt and baking chocolate in a top of a double boiler.
- Once melted and fully blended, set aside and cool. Add vanilla.
- Whip the cream, and fold in chocolate mixture. Pour into pie shell.
- Place pie in the refrigerator, and let chill for an hour.
- Serve, and enjoy!
