German Chocolate Coconut Pecan Pie
User Reviews
5
German Chocolate Coconut Pecan Pie
Description
German Chocolate Coconut Pecan Pie is assembled by pre-baking a flaky pie crust, then layering it with a smooth chocolate custard made from semi-sweet chocolate, butter, cocoa powder, sugar, cornstarch, egg yolks, whole milk, heavy cream, and vanilla. The chocolate filling is cooked gently until thickened and cooled to thicken further, forming a creamy, rich consistency. On top, a coconut-pecan filling combines butter, brown sugar, evaporated milk, egg yolks, vanilla, sweetened flaked coconut, and chopped pecans cooked until slightly thickened, providing a sweet, chewy topping with nutty texture and tropical coconut notes.
The pie balances the deep cocoa flavors and creamy chocolate base with a toasted, caramelized coconut and pecan topping, producing varying textures from the flaky crust, smooth custard, and crunchy nuts. It is garnished with fresh whipped cream and chocolate shavings to add lightness and visual appeal.
This pie is especially suited for festive occasions or dessert lovers who appreciate multiple complementary textures and flavors in a single dish. The use of evaporated milk in the topping is critical for proper consistency and flavor. Homemade crusts or preferred chocolate or graham cracker crusts can be used according to taste.
Ingredients
1 Baked Pie Crust:
- https://www.modernhoney.com/butter-flaky-pie-crust/
Chocolate Custard Filling:
- 2 Tablespoons butter
- 1 1/2 cups semi-sweet chocolate
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 Tablespoons cocoa powder unsweetened
- 1/4 teaspoon salt
- 1 cup heavy cream
- 3 large egg yolk
- 2 cups milk whole
Coconut-Pecan Filling:
- 1/2 cup butter salted
- 1 cup brown sugar
- 1 cup evaporated milk 8 ounces from a can
- 3 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups sweetened flaked coconut
- 1 cup pecans chopped
Garnish:
- Whipped Cream fresh
- chocolate shavings
Instructions
- Pre-bake pie crust and set aside to cool.
Chocolate Custard Filling:
- Place the chopped chocolate, butter, and vanilla extract in a mixing bowl and set aside. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in 1/2 cup of cold heavy cream until the mixture is smooth. Repeat with another 1/2 cup of the cream.
- Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the whole milk. Bring to a boil, whisking constantly. Let boil for 1-2 minutes or until it begins to thicken.
- Remove the pan from the heat and pour the mixture over the chocolate and butter. Whisk until the chocolate is melted and the mixture is silky smooth. Place plastic wrap on the surface of the custard to prevent a skin from forming, and chill for 3-4 hours. The chilling is important as it allows it to thicken.
Coconut-Pecan Filling:
- In a medium saucepan, heat butter, brown sugar, evaporated milk, and egg yolks over medium heat. Whisk the mixture together and watch for it to boil. Once it begins to boil, let it boil for 5-6 minutes, whisking constantly. The mixture should begin to thicken. Remove from heat.
- Add vanilla, coconut, and pecans and fold together. Set aside to cool to room temperature or place in the refrigerator to cool.
Whipped Cream:
- Beat 1-2 cups of heavy cream (depending on how much whipped cream you desire) and add 1/4 cup of powdered sugar and beat until soft peaks form. Fold in vanilla. Top each slice with whipped cream.
To assemble pie:
- Fill the baked pie crust with chocolate custard filling. Spread evenly into the crust. Top with coconut pecan filling and carefully spread over chocolate custard. Place in the refrigerator and let chill until ready to serve, at least 30 minutes. I prefer to make sure the pie is very firm. Serve with fresh whipped cream and chocolate shavings.
Notes
- Use evaporated milk (not sweetened condensed milk) in the coconut-pecan filling for proper texture and flavor.
- You may substitute your preferred chocolate or graham cracker crust instead of the linked butter flaky pie crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 934 kcal
% Daily Value*
| Calories | 934kcal | 47% |
| Carbohydrates | 88g | 29% |
| Protein | 12g | 24% |
| Fat | 62g | 95% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 228mg | 76% |
| Sodium | 330mg | 14% |
| Potassium | 624mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 73g | 146% |
| Vitamin A | 1262IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 256mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
