This German Chocolate Pie brings together a silky chocolate filling and a rich coconut-pecan topping encased in a flaky crust. It’s a decadent dessert perfect for any celebration or as a special treat.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tbsp ice water
For the Chocolate Filling:
- 1 1/4 cups granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 1/2 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:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
Prepare the Crust:
- Combine flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges. 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 an additional 10 minutes until golden. Allow to cool completely.
Prepare the Chocolate Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the chopped chocolates, butter, and vanilla extract until smooth.
- Pour the chocolate filling into the baked pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate until set, about 4 hours.
Prepare the Coconut-Pecan Topping:
- Combine granulated sugar, brown sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow to cool slightly.
Assemble the Pie:
- Once the pie filling is set, spread the coconut-pecan topping evenly over the top of the chocolate filling. Chill the pie for an additional 30 minutes before serving to allow the topping to set.
Serve:
- Slice the pie and serve chilled. Enjoy the rich chocolate flavor paired with the sweet and nutty topping!
This German chocolate pie is sure to impress with its complex flavors and beautiful presentation. Enjoy your creation!
