Description
This German Chocolate Pie is a rich and decadent dessert that combines a flaky pie crust with a creamy chocolate filling, topped with a classic coconut-pecan frosting. It’s a twist on the traditional German chocolate cake, baked into a delicious pie that is perfect for any special occasion or holiday gathering.
Ingredients
For the Crust:
- 1 unbaked pie crust (store-bought or homemade)
For the Chocolate Filling:
- 4 oz German sweet chocolate, chopped
- 2 oz semi-sweet chocolate, chopped
- 1/4 cup butter
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Coconut-Pecan Topping:
- 1/2 cup butter
- 1/2 cup brown sugar, packed
- 2 large egg yolks
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
-
Prepare the Crust:
Preheat your oven to 350°F (175°C). Line a 9-inch pie dish with the pie crust, crimping the edges if desired. Set aside. -
Make the Chocolate Filling:
In a saucepan over low heat, melt the German sweet chocolate, semi-sweet chocolate, and butter together, stirring until smooth. Remove from heat and slowly whisk in the evaporated milk.
In a separate bowl, beat together the sugar, eggs, vanilla extract, and salt. Gradually add the chocolate mixture into the egg mixture, whisking constantly to prevent scrambling. Pour the filling into the prepared pie crust. -
Bake the Pie:
Bake for 45-50 minutes, or until the filling is set and the center is slightly jiggly. Remove the pie from the oven and allow it to cool completely. -
Make the Coconut-Pecan Topping:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, egg yolks, and evaporated milk. Cook, stirring constantly, until thickened, about 8-10 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. -
Assemble the Pie:
Once the pie has cooled, spread the coconut-pecan topping evenly over the chocolate filling. Let it cool completely before serving, allowing the topping to set.
Notes
- For added richness, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- You can store the pie covered in the refrigerator for up to 3 days.