Here’s a rich and indulgent German Chocolate Pie recipe — perfect if you love the classic cake but want it in pie form!
🥧 German Chocolate Pie
Ingredients:
For the Pie:
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1 unbaked 9-inch deep-dish pie crust
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1 package (4 oz) sweet baking chocolate (like Baker’s German Sweet Chocolate)
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2 tbsp butter
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1 can (12 oz) evaporated milk
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1 1/2 cups granulated sugar
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1/4 cup cornstarch
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1/4 tsp salt
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4 egg yolks (beaten slightly)
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1 tsp vanilla extract
For the Coconut-Pecan Topping:
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1/2 cup brown sugar
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1/2 cup evaporated milk
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1/4 cup butter
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2 egg yolks
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3/4 cup sweetened shredded coconut
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1/2 cup chopped pecans
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1/2 tsp vanilla extract
Instructions:
1. Make the Pie Filling:
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Preheat oven to 350°F (175°C).
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In a saucepan over medium heat, melt the chocolate and butter with evaporated milk. Stir constantly until smooth. Remove from heat.
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In a bowl, whisk sugar, cornstarch, and salt. Add egg yolks and vanilla.
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Slowly whisk the warm chocolate mixture into the egg mixture.
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Pour into the unbaked pie crust.
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Bake for 45–50 minutes, until the center is just set and slightly puffed. Let cool completely.
2. Make the Topping:
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In a saucepan over medium heat, combine brown sugar, evaporated milk, butter, and egg yolks. Cook, stirring constantly, until thickened (about 8–10 minutes).
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Remove from heat; stir in coconut, pecans, and vanilla.
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Cool slightly, then spread over the cooled pie.
Serving Suggestions:
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Serve chilled or at room temperature.
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Add whipped cream or a drizzle of chocolate sauce if you’re feeling decadent.
Want a version with a chocolate cookie crust or a no-bake adaptation? I can provide that too!