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German Chocolate Pie Recipe

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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.

Ingredients

1 prepared pie crust (store-bought or homemade)

2 cups sugar

1 cup evaporated milk

1/2 cup unsalted butter

3 large egg yolks

1 teaspoon vanilla extract

1 1/2 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)

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

Find it online: http://recipesbyjanet.com/german-chocolate-pie-recipe/