“A little cafe in my town has this on their menu and it’s always been a favorite of mine!”

This German Chocolate Pie offers all the rich, indulgent flavors of the classic cake in a convenient pie form. Featuring a luscious chocolate-pecan filling and topped with a creamy, coconut-pecan frosting, it’s a truly irresistible dessert.

German Chocolate Pie

Ingredients:

For the filling:

For the topping:

Instructions:

1. Pre-bake Pie Crust: Preheat oven to 400°F (200°C). Line a 9-inch pie plate with the pie crust. Trim the edge to 1/2-inch beyond the rim, then flute the edges as desired. Line the pie crust with foil or parchment paper, then fill with pie weights or dried beans. Bake until lightly browned, about 11-13 minutes. Remove the foil and weights, and bake for 6 minutes more until the crust is golden. Remove from the oven and let cool completely on a wire rack while you prepare the filling.
2. Reduce Oven Temperature: Reduce oven temperature to 350°F (175°C).
3. Prepare Chocolate Filling: To a microwave-safe bowl, add the chopped German sweet chocolate and 2 tablespoons butter. Microwave for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Let the melted chocolate cool slightly.
4. Finish Filling: Whisk the sweetened condensed milk, 4 large egg yolks, and 1 teaspoon vanilla extract into the cooled chocolate mixture until well combined. Stir in the 1 cup chopped pecans.
5. Bake Filling: Pour the chocolate filling into the pre-baked pie crust, spreading it evenly. Bake in the 350°F oven until the filling is set, about 15-20 minutes. The center should be mostly firm with a slight jiggle. Remove from the oven and let cool on a wire rack for 1 hour.
6. Make Coconut-Pecan Topping: While the pie cools, prepare the topping. In a medium saucepan over medium heat, combine the packed brown sugar, heavy whipping cream, and 1/4 cup chopped butter. Bring the mixture to a boil, stirring often, until the sugar has completely dissolved. Remove from heat.
7. Temper Egg Yolks & Finish Topping: In a small bowl, whisk the 2 large egg yolks. Gradually add a small amount (about 1/4 cup) of the hot brown sugar mixture to the egg yolks, whisking constantly to temper them. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot brown sugar mixture, whisking constantly to prevent the eggs from scrambling. Cook again over medium heat, stirring constantly, until the mixture thickens, about 2-3 minutes. Do not boil vigorously. Remove from heat and stir in the flaked coconut and 1 teaspoon vanilla extract. Let the topping cool for 10 minutes.
8. Assemble Pie & Chill: Pour the cooled coconut-pecan topping evenly over the chocolate filling in the pie. Sprinkle with the 1/4 cup chopped pecans. Chill the pie in the refrigerator until it is completely cold and set, at least 4 hours, or preferably overnight.
9. Slice and Serve: Slice, serve, and enjoy your rich German Chocolate Pie!