German Chocolate Brownie Pie
User Reviews
4.2
German Chocolate Brownie Pie
Description
Starting with a tart pan, the brownie crust melts butter and chocolate chips together before blending with eggs, sugar, espresso powder, and vanilla for richness and subtle bitterness. The addition of flour, baking powder, salt, and pecans lends structure and nuttiness. Baking until the top cracks and the center is softly set produces a fudgy yet fully cooked brownie foundation. After cooling, the pie is topped with a custard-based frosting made from evaporated milk, sugar, egg yolks, butter, vanilla, shredded coconut, and extra pecans. This frosting thickens to a spreadable consistency and complements the dense chocolate layer with its sweet, nutty texture.
The pie can be served as a decadent dessert, with the interplay of the chewy brownie and the creamy, textured frosting providing contrast. The espresso powder enhances the chocolate depth without overt coffee flavor. The chopped pecans in the batter and frosting add crunch and flavor dimension that pairs well with the coconut sweetness. Baking in a tart pan ensures clean slices with a firm but tender crumb.
Ingredients
For the Brownie Pie
- 6 tablespoons butter ¾ of a stick, unsalted
- 3 cups semi-sweet chocolate chips 18 ounces, HERSHEY'S brand
- 3 egg
- 1 cup sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla
- ⅔ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 1 cup pecans chopped
For the Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolk
- ½ cup butter
- 1 teaspoon vanilla
- 2 cups shredded sweetened coconut
- ½ cup pecans chopped
Instructions
For the Brownie Pie
- Preheat the oven to 350 degrees F.
- Spray a 9 ½-inch tart pan with a removable bottom with cooking spray and lightly flour the pan, shaking to remove excess.
- Melt the butter and chocolate chips in a glass or metal bowl over a pan filled with 1 inch or so of simmering water. Stir until the butter and chocolate chips have melted and the mixture is smooth. Set aside to cool.
- Beat the eggs, sugar, instant espresso and the vanilla extract in a stand mixer until blended. Add the cooled chocolate mixture and blend to combine. In a smaller bowl, stir together the flour, baking powder and kosher salt and then add to the bowl of the stand mixer and mix just until combined. Stir in half of the chopped pecans and pour into the prepared pan. Top with the rest of the chopped pecans.
- Bake for 34-45 minutes or until the top begins to crack and the middle is somewhat set but still soft. The pie will deflate somewhat as it cools.
- Top the brownie pie with the frosting. Remove from the tin and serve cake at room temperature.
For the frosting
- Add the yolks to a small saucepan and beat with a hand mixer until yolks thicken and begin to ribbon, about 2-3 minutes. Add evaporated milk, sugar and vanilla and mix. Add butter and bring to medium heat, stirring constantly, for about 10 minutes or until mixture becomes golden brown and thickens. Remove from the heat and add the coconut and pecans. Cool to room temperature and frost your pie, cake or cupcakes..
User Reviews
Overall Rating
4.2
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