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German Chocolate Pie

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This German Chocolate Pie is a decadent twist on the classic German Chocolate Cake. With a rich chocolate filling, a gooey coconut-pecan topping, and a flaky pie crust, it’s the perfect indulgent dessert for any special occasion.

Ingredients

Units Scale

For the Pie Crust:

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

For the Chocolate Filling:

  • 1 1/2 cups (360ml) evaporated milk
  • 4 oz (115g) semi-sweet chocolate, chopped
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 3 large eggs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the Coconut-Pecan Topping:

  • 1/2 cup (120ml) evaporated milk
  • 1/2 cup (100g) granulated sugar
  • 2 large egg yolks
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup (85g) sweetened shredded coconut
  • 1/2 cup (60g) chopped pecans

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Chocolate Filling:
    • In a medium saucepan, combine the evaporated milk and chopped chocolate. Heat over medium heat, stirring constantly, until the chocolate is melted and smooth. Remove from heat.
    • In a large bowl, whisk together the granulated sugar, brown sugar, eggs, melted butter, flour, vanilla extract, and salt. Slowly whisk in the chocolate mixture until smooth.
  3. Assemble the Pie:
    • Place the unbaked pie crust in a 9-inch pie dish. Pour the chocolate filling into the crust.
    • Bake for 35-40 minutes, or until the filling is set and slightly puffed. Allow to cool completely.
  4. Prepare the Coconut-Pecan Topping:
    • In a medium saucepan, whisk together the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
    • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let cool slightly.
  5. Top the Pie:
    • Spread the coconut-pecan topping evenly over the cooled pie.
  6. Serve:
    • Chill the pie for at least 1 hour before slicing and serving. Enjoy as is, or pair with whipped cream or a scoop of vanilla ice cream.

Notes

  • For an even more indulgent pie, drizzle with melted chocolate or sprinkle additional chopped pecans on top.
  • Store leftovers in the refrigerator for up to 3 days.
  • If using a pre-made crust, blind bake it for a few minutes before adding the filling to avoid a soggy bottom.

Find it online: https://recipe.ukfinda.com/german-chocolate-pie.htm