German Chocolate Pie Recipe

Why You’ll Love This Recipe

This German Chocolate Pie is a dream for anyone who loves chocolate and coconut. The buttery, flaky crust pairs perfectly with the creamy, caramel-like filling that's packed with coconut and toasted pecans. It’s a satisfying dessert that combines the best elements of chocolate cake and pie, offering both richness and texture in every bite. Whether you're serving it for a holiday gathering, birthday, or simply to satisfy a sweet tooth, this pie is guaranteed to be a hit.

Ingredients

• 1 prepared pie crust (store-bought or homemade)

• 2 cups sugar

• 1 cup evaporated milk

• ½ cup unsalted butter

• 3 large egg yolks

• 1 teaspoon vanilla extract

• 1 ½ cups sweetened shredded coconut

• 1 cup chopped pecans

• 4 ounces German chocolate, chopped (or use semisweet chocolate as a substitute)

• Whipped cream for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. Prepare the pie crust: If using a store-bought crust, follow the package directions for blind baking. If making your own, bake the crust according to your recipe instructions until golden brown.

3. Prepare the filling: In a medium saucepan, combine sugar, evaporated milk, butter, and egg yolks. Stir over medium heat until the mixture begins to thicken. This should take about 10-12 minutes. Be sure to stir constantly to prevent the mixture from burning.

4. Add the chocolate: Once the filling has thickened, remove it from the heat and stir in the chopped German chocolate until it’s fully melted and incorporated into the mixture.

5. Stir in the coconut and pecans: Once the chocolate is melted, add in the shredded coconut and chopped pecans. Stir until well combined.

6. Fill the pie crust: Pour the filling into the pre-baked pie crust, spreading it evenly.

7. Bake the pie: Place the pie in the oven and bake for about 20-25 minutes, or until the filling is set and the top is golden brown.

8. Cool and serve: Allow the pie to cool to room temperature. Once cooled, garnish with whipped cream if desired. Slice and serve!

Servings and Timing

• Servings: 8-10 slices

• Preparation Time: 15 minutes

• Cooking Time: 45 minutes (including pie crust and filling prep)

• Cooling Time: 1-2 hours to allow the pie to set

Variations

• Chocolate crust: Use a chocolate cookie crust for an extra chocolaty experience.

• Nut-free: If you're allergic to nuts, simply omit the pecans, and consider using a different filling like a coconut custard filling.

• Additional toppings: For added flavor, top the pie with a drizzle of chocolate ganache, caramel sauce, or even a sprinkle of sea salt.

Storage/Reheating

• Storage: Store the pie in an airtight container in the refrigerator for up to 3 days.

• Reheating: If you'd like to serve it warm, gently reheat slices in the microwave for 15-20 seconds. For the whole pie, cover it loosely with foil and heat in a 300°F (150°C) oven for about 10 minutes.

FAQs

1. Can I use store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust for convenience. Make sure to follow the package instructions for baking it before filling.

2. Can I make this pie ahead of time?

Yes, this pie can be made up to a day in advance. Just store it in the fridge, and it will be ready to serve when you need it.

3. Can I substitute the German chocolate with another type of chocolate?

Yes, you can substitute the German chocolate with semisweet or bittersweet chocolate, but it may alter the flavor slightly.

4. How do I prevent the pie filling from curdling?

To prevent curdling, make sure to cook the filling over medium heat and stir constantly. If the mixture begins to boil too quickly, lower the heat.

5. Can I freeze this pie?

Yes, you can freeze the pie, but it's best to do so without the whipped cream. Cover the pie tightly and freeze for up to 2 months. Thaw it overnight in the fridge before serving.

6. How do I know when the pie is done baking?

The pie is done when the filling is set, and the top is golden brown. You can gently shake the pie to check for any liquid movement inside.

7. Can I use a pre-made chocolate filling instead of making my own?

While making your own chocolate filling gives the best results, you can use a pre-made chocolate filling if you're short on time.

8. Can I use sweetened condensed milk instead of evaporated milk?

Sweetened condensed milk is much sweeter than evaporated milk, so if you use it, you'll need to reduce the sugar in the recipe.

9. How can I make the filling thicker?

If you want a thicker filling, you can cook it for a bit longer until it reaches your desired consistency.

10. Can I add other nuts to this pie?

Yes, you can use other nuts like walnuts or almonds as a substitute for the pecans, though it will alter the flavor.

Conclusion

German Chocolate Pie is a decadent dessert that combines rich chocolate, creamy coconut, and crunchy pecans into a pie that’s truly irresistible. Whether you're celebrating a special occasion or simply indulging in something sweet, this pie is sure to become a favorite. It's easy to make, and the result is a showstopper that will delight your family and friends. Enjoy every delicious bite!

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German Chocolate Pie is a delightful twist on the classic German Chocolate Cake, blending the rich flavors of chocolate with a creamy coconut-pecan filling. This indulgent pie is perfect for any special occasion or when you're craving a delicious dessert that's sure to impress.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes (including cooling time)
• Yield: 8-10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 prepared pie crust (store-bought or homemade)

2 cups sugar

1 cup evaporated milk

½ cup unsalted butter

3 large egg yolks

1 teaspoon vanilla extract

1 ½ cups sweetened shredded coconut

1 cup chopped pecans

4 ounces German chocolate, chopped (or use semisweet chocolate as a substitute)

Whipped cream for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the pie crust: If using a store-bought crust, follow the package directions for blind baking. If making your own, bake the crust according to your recipe instructions until golden brown.
3. Prepare the filling: In a medium saucepan, combine sugar, evaporated milk, butter, and egg yolks. Stir over medium heat until the mixture begins to thicken (about 10-12 minutes). Be sure to stir constantly to prevent burning.
4. Add the chocolate: Once the filling has thickened, remove it from the heat and stir in the chopped German chocolate until fully melted and incorporated.
5. Stir in the coconut and pecans: Once the chocolate is melted, add in the shredded coconut and chopped pecans. Stir until well combined.
6. Fill the pie crust: Pour the filling into the pre-baked pie crust, spreading it evenly.
7. Bake the pie: Place the pie in the oven and bake for about 20-25 minutes, or until the filling is set and the top is golden brown.
8. Cool and serve: Allow the pie to cool to room temperature. Once cooled, garnish with whipped cream if desired. Slice and serve!

Notes

• Chocolate crust: Use a chocolate cookie crust for an extra chocolaty experience.
• Nut-free: If you're allergic to nuts, omit the pecans and consider using a coconut custard filling.
• Additional toppings: Top with a drizzle of chocolate ganache, caramel sauce, or a sprinkle of sea salt for added flavor.
• This pie can be made a day in advance and stored in the fridge.
• To freeze, omit whipped cream, cover tightly, and freeze for up to 2 months. Thaw in the fridge before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 75mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 60mg