Description
This German Chocolate Pie delivers rich chocolate custard with a caramel-like topping of toasted pecans and coconut, all nestled in a flaky pie crust. A simplified twist on the classic cake that’s perfect for holidays or special desserts.
Ingredients
1 9-inch deep-dish pie crust (pre-baked)
1/2 cup unsalted butter
4 oz German sweet chocolate chopped
2 oz semi-sweet chocolate chopped
12 oz can evaporated milk
1 1/4 cups granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened shredded coconut
Instructions
1. Blind bake the pie crust according to directions and let it cool completely.
2. In a saucepan, melt butter, German chocolate, and semi-sweet chocolate over medium heat, stirring until smooth.
3. In a bowl, whisk together evaporated milk, sugar, salt, eggs, and vanilla. Gradually add the melted chocolate mixture, whisking to combine.
4. Stir in chopped pecans and shredded coconut. Pour mixture into the cooled pie crust.
5. Bake at 350°F (175°C) for 45–50 minutes, until the center is just set but slightly jiggly.
6. Cool at room temperature for 1 hour, then refrigerate at least 3 hours or overnight before serving.
Notes
Use a deep-dish crust to prevent overflow.
For a more intense flavor, toast the pecans and coconut before mixing.
Serve with whipped cream or ganache drizzle for extra decadence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 38g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: chocolate pie, german chocolate, pecan coconut pie