German Chocolate Pecan Pie
User Reviews
3.6
German Chocolate Pecan Pie
Description
The pie begins with a refrigerated 9-inch crust prepared according to package directions. The chocolate filling is made by melting sweet baking chocolate with butter, then whisking in sugar, flour, salt, eggs, evaporated milk, and vanilla to form a rich custard. This filling is poured into the crust and baked partially.
While the chocolate layer bakes, a coconut-pecan filling is prepared mixing brown sugar, light corn syrup, melted butter, eggs, vanilla, toasted pecans, and sweetened shredded coconut. This topping is spooned carefully over the baked chocolate layer and the pie returns to the oven to finish baking until the crust becomes golden and the top layer sets, creating a pie with a moist, chocolatey base and a sweet, nutty, coconut-rich topping.
This recipe reflects a fusion of classic German chocolate cake elements with pecan pie style, offering a festive, textured dessert suitable for holiday meals or special occasions. Variations may include serving alongside complementary dishes noted in the source references.
Ingredients
- 1 pie crust refrigerated, 9-inch
Chocolate Filling
- 1 oz. bar sweet baking chocolate coarsely chopped, brand: German's
- 1/2 cup butter 4 oz
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 large egg at room temperature
- 1 (5-oz. can) evaporated milk
- 1 teaspoon vanilla extract
Coconut-Pecan Filling
- 1/2 cup dark brown sugar packed
- 1/2 cup light corn syrup
- 1/4 cup butter melted
- 2 large egg
- 1 teaspoon vanilla extract
- 2 cups pecans lightly toasted, halves and pieces
- 3/4 cup sweetened flaked coconut
Instructions
- Prepare the refrigerated dough for the crust per package instructions.
- Prepare the Chocolate Filling: Microwave the chocolate and 1/2 cup butter in a microwave-safe bowl on HIGH for 30 seconds and then stir. Repeat this process until the chocolate is melted and smooth. It may take about 1-1/2 minutes.
- Remove from microwave and whisk in 3/4 cup granulated sugar, 3 tablespoons flour, and 1/8 teaspoon salt. Add 2 eggs, 1 at a time, whisking just until blended after each addition. Whisk in evaporated milk and 1 teaspoon vanilla until blended. Pour chocolate filling into prepared piecrust. Bake at 350°F for 30 minutes. (Pie will be partially baked.)
- Prepare the Coconut-Pecan Filling: In a medium bowl, whisk together brown sugar, corn syrup, 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Stir in pecans and coconut. Carefully spoon coconut-pecan filling over chocolate filling, starting at the outer edges, and return pie to oven. Bake until crust is golden and center is set, 35 to 40 minutes. Cover edge of pie crust with foil if necessary to prevent it from browning too much. Cool pie completely on a wire rack, about 3 hours.
Notes
- Adapted from Southern Living, October 2016.
- Use lightly toasted pecans to enhance the nutty flavor in the topping.
- Begin by partially baking the chocolate custard base before adding the coconut-pecan layer.
- Bake until the crust is golden and both layers are set for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 45g | 69% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 128mg | 43% |
| Sodium | 347mg | 14% |
| Potassium | 200mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 53g | 106% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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