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
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- Top the Pie:
- Spread the coconut-pecan topping evenly over the cooled pie.
- 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.