Prep time: 20 mins | Cook time: 35 mins | Inactive: 4 hrs | Serves: 9
Sticky and sweet with layers of rich chocolate topped with chewy coconut-pecan frosting. This German Chocolate Pie never fails to impress. It is super easy to whip up and guaranteed the best chocolate pie you’ll ever make!
INGREDIENTS
1 9” pie crust
FILLING:
4 large egg yolks
2 tbsp butter
1 c. pecans, chopped
1 (14-ounce) can of sweetened condensed milk
1 tsp vanilla extract
4 ounces German sweet chocolate, chopped
TOPPING:
¼ c. butter, chopped
½ c. heavy whipping cream
2 large egg yolks
½ c. brown sugar, packed
1 c. flaked coconut
¼ c. pecans, chopped
1 tsp vanilla extract
How to make German Chocolate Pie
Step 1: Prepare the oven. Preheat it to 400 degrees F. With pie crust, line a 9-inch pie plate. Then, trim the edges to half an inch and flute.
Step 2: Using foil or parchment paper, line a pie crust. Fill it with dried beans or pie weights. Place in the preheated oven and bake for about 11 to 13 minutes or until lightly browned. Then, take the foil and weights and resume baking for another 6 minutes. When done, set aside to cool.
Step 3: Adjust the oven temperature to 350 degrees F.
Step 4: Place the chopped chocolate and 2 tbsp butter in a microwave-safe bowl. Heat in the microwave for about a minute. Stir and microwave in 30-second intervals until melted, whisking in between.
Step 5: Allow the chocolate to cool for a bit before stirring in the sweetened condensed milk, 4 egg yolks, and vanilla. Next, add 1 c pecans and mix well.
Step 6: Into the crust, pour the filling, and bake for about 15 to 20 minutes until set. Remove from the oven when done and allow the pie to cool on a wire rack for about 1 hour.
Step 7: In the meantime, prep the topping. In a saucepan over medium heat, whisk the brown sugar, heavy cream, and ¼ c butter. Bring the mixture to a boil, stirring occasionally. Take the pan off the heat once the sugar has dissolved.
Step 8: Into a small bowl, add the egg yolks and a small portion of the hot brown sugar mixture. Whisk well and pour this into the saucepan while stirring constantly.
Step 9: Resume cooking for another 2 to 3 minutes over medium heat until thickened, stirring constantly. Then, take it off the heat and mix in the coconut and vanilla. Allow the topping to cool for about 10 minutes.
Step 10: Over the filling, pour the cooled topping and sprinkle with pecans. Place in the fridge to chill for at least 4 hours before serving.