Description
German Chocolate Pie is a rich, Southern-style dessert filled with smooth chocolate custard and topped with a homemade coconut-pecan mixture. With a flaky pie crust base and layers of texture and flavor, it’s perfect for holidays or weekend baking.
Ingredients
For the crust:
1 (9-inch) pie crust, homemade or store-bought
For the chocolate filling:
4 oz German sweet chocolate, chopped
2 tbsp butter
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1 tsp vanilla extract
1 cup chopped pecans
For the coconut-pecan topping:
½ cup packed brown sugar
½ cup heavy whipping cream
¼ cup butter, chopped
2 large egg yolks
1 cup flaked coconut
1 tsp vanilla extract
¼ cup chopped pecans
Instructions
- Preheat oven to 400 °F. Line a 9‑inch pie plate with your crust, trim to a ½‑inch overhang, then flute the edges.
- Blind‑bake: Line crust with foil or parchment and fill with pie weights or dried beans. Bake 11–13 minutes until lightly browned. Take out the foil and pie weights, then return the crust to the oven for another 6 minutes of baking.
- Lower oven temperature to 350 °F.
- In a microwave‑safe bowl, combine chopped German sweet chocolate and 2 tbsp butter. Microwave 1 minute; stir. Continue in 30‑second bursts until melted, stirring between.
- Let melted chocolate cool slightly. Whisk in sweetened condensed milk, egg yolks, and vanilla. Stir in chopped pecans.
- Pour the filling into the pre‑baked crust. Bake 15–20 minutes until set. Remove and let cool on a wire rack for about 1 hour.
- While the pie cools, prepare the topping: In a saucepan over medium heat, combine brown sugar, cream, and chopped butter. Stir until sugar dissolves and mixture reaches a gentle boil; remove from heat.
- In a small bowl, whisk egg yolks. Gradually whisk a small amount of the hot sugar mixture into the egg yolks to gently raise their temperature. Return yolk‑sugar mixture to saucepan, whisking constantly.
- Place saucepan back over medium heat; cook 2–3 minutes until thickened, stirring. Remove from heat. Stir in flaked coconut and vanilla. Let cool for 10 minutes.
- Pour the cooled topping over the chocolate filling. Sprinkle with the remaining chopped pecans.
- Chill for at least 4 hours (or until fully set). Slice and enjoy!
Notes
For added flavor, toast the pecans and coconut before mixing. This pie can be made a day ahead and stored in the fridge. For best results, slice after it’s been thoroughly chilled.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice
- Calories: ~480
- Sugar: ~35g
- Carbohydrates: ~47g
- Protein: ~7g