Marie Callender's German Chocolate Pie

Pie

1. Bake the empty pie shell until golden.
2. Cover the bottom of the pie shell with a single layer of chocolate chips, reserving the remaining chips.
3. Heat in the oven or microwave to SLIGHTLY warm and soften the chocolate chips.
4. Meanwhile, cook the pudding according to the package directions.
5. Add the coconut and nuts to the pudding, and stir well.
6. While the pudding is still hot, pour it into the pie crust.
7. If you plan to add meringue to your pie, do not chill the pie in the fridge, and proceed immediately to making the meringue.
8. If you plan to add whipped cream to your pie, chill the pie in the refrigerator until set and then spread the whipped cream on top.
9. For a restaurant effect, put the whipped topping into a cake decorating bag with a tip and pipe it onto the pie.
10. Sprinkle the top with a few chocolate chips, coconut, and nuts for a finishing touch.

Meringue Topping (Optional)

1. Most people prefer German Chocolate pie topped with whipped cream. But if you prefer a meringue topping:
2. Beat the egg whites, vanilla, and cream of tartar until soft peaks form.
3. Gradually add the sugar, beating until stiff, glossy peaks form and the sugar is dissolved.
4. Spread the meringue over the hot filling.
5. For that Marie Callender's effect, leave a smidge of filling visible around the edge,
6. Bake at 350 degrees for 12 to 15 minutes, or until the meringue is golden.
7. Chill the pie in the fridge. Don't forget to sprinkle the chocolate chips, coconut, and nuts on top before serving.