German Chocolate Pie

(This chocolate pie will impress everyone at the table. (Courtesy of Lauren Allen)

View the print-ready version of this recipe.

Why I love This Recipe

• Unique—No more showing up to a party with the same pie as everyone else. This German Chocolate Pie is unique and will wow everyone.
• Easy—Just a few simple steps and pantry ingredients. Anyone can make this incredible pie from scratch!
• Delicious—It’s a mash up of two of my favorite desserts; German Chocolate Cake and Chocolate Cream Pie, and the result is magic!

How to Make German Chocolate Pie

Bake Pie Crust: Blind bake pie crust and allow to cool completely.

Make Chocolate Filling: In a sauce pan over medium heat, add sugar and milk then whisk well to combine. Bring mixture to a simmer, whisking frequently.

(Courtesy of Lauren Allen)

Temper Eggs: Add the egg yolks and cornstarch to a bowl and whisk until smooth. Once the mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).

(Courtesy of Lauren Allen)

Flavor: Remove pan from heat then whisk in butter, chopped chocolate, and vanilla extract. Stir until completely smooth.

(Courtesy of Lauren Allen)

Pour filling into the cooled crust then smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.

(Courtesy of Lauren Allen)

Make Coconut Pecan Topping: In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine then bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

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Finish: Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the pie.

(Courtesy of Lauren Allen)

Serve: Top the chocolate pie with the coconut pecan topping and enjoy!

The best German Chocolate Pie recipe with a coconut pecan topping, ready to be sliced and served.

(Courtesy of Lauren Allen)

Make Ahead Instructions:

To Make Ahead: German Chocolate Pie can be made 2 days in advance, store covered in the fridge. The coconut pecan topping can be made a week ahead, stored in the fridge. Rewarm slightly, to soften it, before topping on pie.

Recipe Variations

• German Chocolate Cake
• German Chocolate Brownies
• German Chocolate Truffles
• German Chocolate Cupcakes

German Chocolate Pie

Servings 10 people

Ingredients

• 1 pre-baked pie crust

Chocolate Filling

• 1/3 cup granulated sugar
• 2 1/2 cups whole milk
• 6 egg yolks , large
• 2 Tablespoons cornstarch
• 6 Tablespoons salted butter , chopped into pieces
• 8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli’s)
• 1 1/2 teaspoons vanilla extract

Coconut Pecan Topping:

• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ¼ cup butter
• 2 large egg yolks
• 6 Tablespoons evaporated milk
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup shredded sweetened coconut

Instructions

Blind Bake Pie crust and allow to cool completely.

Chocolate Filling:

1. To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
2. Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
3. Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs.
4. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan.
5. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
6. Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
7. Pour filling into the cooled crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.

Coconut Pecan Topping:

1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
2. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the pie.

Notes

Make Ahead Instructions: German Chocolate Pie can be made 2 days in advance, store covered in the fridge. The coconut pecan topping can be made a week ahead, stored in the fridge. Rewarm slightly, to soften it, before topping on pie.

Nutrition

Calories: 534 kcal, Carbohydrates: 46g, Protein: 8g, Fat: 36g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.5g, Cholesterol: 196mg, Sodium: 210mg, Potassium: 316mg, Fiber: 3g, Sugar: 31g, Vitamin A: 687 IU, Vitamin C: 0.1mg, Calcium: 135mg, Iron: 3mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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