German Chocolate Pie is a decadent dessert that combines a rich, velvety chocolate filling with a sweet and nutty coconut-pecan topping, all nestled in a buttery, flaky crust. This pie is perfect for chocolate lovers and an excellent choice for holidays, special occasions, or any time you’re craving a show-stopping dessert.
Each bite delivers a luxurious blend of textures and flavors: smooth chocolate custard, chewy coconut, crunchy pecans, and a crisp pie crust.
Why You’ll Love This Recipe
• Decadent and Rich: Perfectly balances chocolate and sweetness.
• Beautiful Presentation: The layered pie is as visually appealing as it is delicious.
• Crowd-Pleaser: A guaranteed hit for gatherings and celebrations.
Ingredients
For the Crust:
• 1¼ cups all-purpose flour
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water
For the Chocolate Filling:
• 1¼ cups granulated sugar
• 2 tbsp cornstarch
• ¼ tsp salt
• 1½ cups whole milk
• ½ cup heavy cream
• 4 large egg yolks
• 4 oz semisweet chocolate, chopped
• 1 oz unsweetened chocolate, chopped
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
For the Coconut-Pecan Topping:
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup unsalted butter
• 3 large egg yolks
• 1 cup evaporated milk
• 1 tsp vanilla extract
• 1⅓ cups sweetened shredded coconut
• 1 cup chopped pecans
Instructions
Step 1: Prepare the Crust
1. In a large bowl, combine flour and salt. Use a pastry cutter or your fingers to cut in the cold butter until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
6. Remove weights and parchment, then bake for an additional 10 minutes until golden. Cool completely.
Step 2: Prepare the Chocolate Filling
1. In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream.
2. Cook over medium heat, stirring constantly, until thickened and boiling. Boil for 1 minute and remove from heat.
3. In a bowl, whisk the egg yolks. Gradually add ½ cup of the hot milk mixture to temper the eggs, then pour the egg mixture back into the saucepan.
4. Cook over medium heat, stirring constantly, until thickened and gently boiling. Remove from heat and stir in chopped chocolates, butter, and vanilla until smooth.
5. Pour the chocolate filling into the cooled crust. Cover with plastic wrap pressed directly on the surface and refrigerate for 4 hours.
Step 3: Prepare the Coconut-Pecan Topping
1. In a medium saucepan, combine granulated sugar, brown sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until thickened, about 10–12 minutes.
2. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool slightly.
Step 4: Assemble the Pie
1. Once the chocolate filling is set, spread the coconut-pecan topping evenly over the top.
2. Chill the pie for 30 minutes to allow the topping to set.
Step 5: Serve
1. Slice the pie and serve chilled. Garnish with additional pecans or a drizzle of chocolate, if desired.
Tips
• Prevent a Soggy Crust: Ensure the crust is fully baked and cooled before adding the filling.
• Tempering Eggs: Gradually whisking hot liquid into the yolks prevents curdling.
• Extra Garnish: Top with a dollop of whipped cream or chocolate shavings for added elegance.
• Make Ahead: Prepare the pie a day in advance and store it in the refrigerator.
Storage Options
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the pie (without the topping) for up to 2 months. Add the topping after thawing.
German Chocolate Pie is a luxurious dessert that’s rich, creamy, and packed with flavor. It’s the perfect indulgence for any chocolate lover!
