German Chocolate Pie Recipe

German Chocolate Pie is a luscious and decadent dessert that combines the rich flavors of chocolate, coconut, and pecans in a single, irresistible slice. Inspired by the classic German Chocolate Cake, this pie offers a delightful twist with its smooth and creamy chocolate filling nestled in a cocoa-infused crust. Topped with a sweet and nutty coconut-pecan mixture, this pie is perfect for special occasions or anytime you crave a truly indulgent treat. Whether you’re a fan of the original cake or just a chocolate lover, this German Chocolate Pie is sure to satisfy your sweet tooth and impress your guests.

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4-5 tablespoons ice water

For the Filling:

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 4 large egg yolks
• 4 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup shredded sweetened coconut
• 1/2 cup chopped pecans
• 1/2 cup evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 2 large egg yolks
• 1 teaspoon vanilla extract

Instructions

Making the Crust:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, sugar, and salt.
3. Cut in Butter: Add the cold butter cubes and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Add Water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
5. Form Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Roll Out Dough: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.
7. Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Set aside to cool.

Making the Filling:

1. Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, brown sugar, cocoa powder, cornstarch, and salt.
2. Add Milk and Yolks: Gradually whisk in the milk and egg yolks until smooth.
3. Cook Mixture: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
4. Add Chocolate and Butter: Stir in the chopped chocolate, butter, and vanilla extract until smooth and fully melted.
5. Cool Filling: Pour the filling into the pre-baked crust. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.

Making the Topping:

1. Combine Ingredients: In a medium saucepan, combine the coconut, pecans, evaporated milk, granulated sugar, butter, and egg yolks.
2. Cook Mixture: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract.
3. Cool Topping: Let the topping cool slightly before spreading it evenly over the chilled chocolate filling.

Serve:

• Slice and serve the pie chilled. Enjoy!

Feel free to ask if you have any questions or need further assistance with the recipe!

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