Print

German Chocolate Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale

For the Pie Crust:

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

For the Chocolate Filling:

  • 1 ½ cups (360ml) evaporated milk
  • 4 oz (115g) semi-sweet chocolate, chopped
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 3 large eggs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Coconut-Pecan Topping:

  • ½ cup (120ml) evaporated milk
  • ½ cup (100g) granulated sugar
  • 2 large egg yolks
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup (85g) sweetened shredded coconut
  • ½ 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://ukfinda.com/german-chocolate-pie/