German Chocolate Pie is a decadent dessert that elevates the classic flavors of German chocolate cake into a rich, creamy pie format. This indulgent treat begins with a flaky pie crust filled with a gooey chocolate custard that’s interlaced with coconut and pecans, capturing the signature taste of the beloved German chocolate cake. Perfect for holidays, special occasions, or as a luxurious treat for chocolate lovers, German Chocolate Pie is a true delight that combines warmth, richness, and a variety of textures in every bite.
Ingredients:
For the crust:
- 1 pie crust (store-bought or homemade)
For the filling:
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the coconut pecan topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions:
- Prepare the pie crust:
- Preheat your oven to 350°F (175°C). Roll out the pie crust and gently place it in a 9-inch pie dish. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until just golden. Set aside to cool.
- Make the chocolate filling:
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually add the milk, whisking constantly to ensure the mixture is smooth. Place over medium heat and bring to a simmer, stirring frequently.
- In a small bowl, lightly beat the egg yolks. Temper the yolks by slowly pouring in about 1/2 cup of the hot milk mixture, whisking constantly. Then, pour the yolk mixture back into the saucepan, whisking continuously.
- Cook over medium heat until the mixture thickens and bubbles, about 3-4 minutes. Remove from heat and stir in the butter and vanilla extract until smooth.
- Pour the filling into the baked pie crust and let it cool slightly.
- Prepare the coconut pecan topping:
- In a saucepan, combine the evaporated milk, sugar, and egg yolks. Add the butter and cook over medium heat, stirring constantly until the mixture has thickened and turned golden brown, approximately 5-7 minutes.
- Remove from heat and stir in the vanilla extract, coconut, and pecans.
- Spread the topping evenly over the chocolate filling.
- Chill the pie:
- Refrigerate the pie until it is set, about 4 hours or overnight, which allows the flavors to meld together beautifully.
- Serve:
- Serve the German Chocolate Pie chilled, with each slice offering a perfect balance of crunchy nuts, sweet coconut, and rich chocolate.
This German Chocolate Pie is an exquisite treat that perfectly captures the essence of its cake counterpart in a rich pie form, making it an excellent choice for anyone seeking a sumptuous and visually appealing dessert.
