With Thanksgiving just around the corner, The Market Staff decided to share our favorite holiday recipes. Dessert is supposed to come at the end of the meal, but this looked so good, we thought we'd enjoy dessert first.
Chef Kennedy shared one of her favorite Thanksgiving recipes - German Chocolate Pie!
Ingredients 4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 2 tablespoon(s) unsalted butter 3 eggs 1 cup light corn syrup 1/2 cup light brown sugar, packed 1 teaspoon(s) vanilla extract 1/8 teaspoon salt 3/4 cups pecan halves
3/4 cups coconut 1 (9-inch) unbaked pie crust, store-bought or homemade
Directions
Heat oven to 325°F.
In 30 seconds increments, melt chocolate and butter in the microwave. In a large bowl, beat eggs, corn syrup, sugar, vanilla and salt until blended with electric mixer or whisk.
Beat in chocolate mixture.
Stir in pecans and coconut; pour into pie crust. Place pie on baking sheet on the middle rack of oven; bake about 55 minutes or until filling is set.
Cool completely at room temperature.
If you haven't tried one of Chef Kennedy's desserts, you're missing out. She keeps the dessert cooler filled with fresh sweets.