German Chocolate Pie
User Reviews
5
German Chocolate Pie
Description
This German Chocolate Pie begins with a pre-baked crust filled with chocolate pudding crafted from whole milk, egg yolks tempered with hot sweetened milk, sugar, cornstarch, butter, chopped semi-sweet chocolate, and vanilla. The pudding thickens slowly over gentle heat until smooth and rich. Once poured into the cooled crust, the pie is refrigerated for several hours to set the filling completely.
The pie is garnished with a coconut pecan topping made by cooking a mixture of light brown and granulated sugars, butter, egg yolks, evaporated milk, vanilla, chopped pecans, and shredded sweetened coconut. This topping adds texture and a caramelized nutty flavor free of the traditional cake layers associated with German chocolate desserts.
The end result is a luscious chocolate pie with a creamy center and a sweet, crunchy topping marrying chocolate richness and toasted coconut-pecan flavors. This dessert can be made ahead and refrigerated, with the topping prepared in advance and warmed slightly before serving for the best texture.
Ingredients
- 1 pie crust pre-baked
Chocolate Filling:
- 1/3 cup granulated sugar
- 2 1/2 cups milk whole
- 6 egg large, yolk
- 2 Tablespoons cornstarch
- 6 Tablespoons butter chopped into pieces, salted
- 8 ounces semi-sweet chocolate chopped (I like Ghirardelli's, good quality
- 1 1/2 teaspoons vanilla extract
Coconut Pecan Topping:
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup butter
- 2 large egg yolk
- 6 Tablespoons evaporated milk
- 2 teaspoons vanilla extract
- 1/2 cup pecans chopped
- 1/2 cup coconut shredded, sweetened
Instructions
- Blind Bake Pie crust and allow to cool completely.
Chocolate Filling:
- To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
- Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
- Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- Pour filling into the cooled crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.
Coconut Pecan Topping:
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the pie.
Notes
- German Chocolate Pie can be made up to 2 days ahead and stored covered in the refrigerator.
- The coconut pecan topping can be prepared up to a week in advance; rewarm gently before spreading on the pie to soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 196mg | 65% |
| Sodium | 210mg | 9% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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