Description
German Chocolate Pie is a rich and indulgent dessert that combines the classic flavors of German chocolate cake with the creamy texture of a chocolate cream pie. Featuring a flaky pie crust, silky chocolate custard filling, and a decadent coconut pecan topping, this dessert is perfect for holidays, family gatherings, or anytime you want an impressive homemade treat.
Ingredients
Pie Crust
- 1 cooked pie crust in a 9-inch deep pie pan
Filling
- 1 ½ cups milk chocolate chips
- 2 tablespoons butter
- ⅔ cup sugar
- ½ cup cornstarch
- 3 cups whole milk
- 4 large egg yolks
- 2 teaspoons vanilla extract
Topping
- ⅓ cup packed brown sugar
- ½ cup heavy whipping cream
- ⅓ cup sweetened condensed milk
- ¼ cup butter
- 2 large egg yolks
- 1 ½ cups sweetened coconut flakes
- 1 tablespoon vanilla extract
- ⅔ cup salted pecans, coarsely chopped
Instructions
Prepare the Filling
- Melt the chocolate chips and butter together in the microwave using 10 to 15 second intervals, stirring until smooth.
- In a saucepan, whisk together the sugar and cornstarch.
- Gradually whisk in the whole milk.
- Cook over medium heat until the mixture becomes thick and bubbly.
- Reduce heat to low and continue cooking for 2 more minutes while stirring constantly.
- Remove the saucepan from the heat.
- In a separate bowl, whisk a small amount of the hot mixture into the egg yolks.
- Slowly add the tempered egg yolk mixture back into the saucepan while whisking constantly.
- Return the saucepan to low heat and bring to a gentle boil.
- Cook for an additional 2 minutes while stirring continuously.
- Remove from heat and whisk in the melted chocolate mixture and vanilla extract.
- Pour the filling into the prepared pie crust.
- Allow the filling to cool and fully set before adding the topping.
Prepare the Topping
- In a saucepan, combine the brown sugar, butter, heavy cream, and sweetened condensed milk.
- Cook over medium heat until the sugar dissolves and the mixture reaches a gentle boil.
- Remove from heat.
- In a bowl, whisk the egg yolks with a small amount of the hot mixture.
- Add the tempered egg yolks back into the saucepan.
- Return to medium heat and cook for 2 to 3 minutes, stirring constantly until thickened.
- Remove from heat and stir in the vanilla extract, coconut flakes, and chopped pecans.
- Let the topping cool for 10 minutes.
- Spread the topping evenly over the chocolate filling.
- Garnish with extra coconut and pecans if desired.
- Chill before slicing and serving.
Notes
- Serve chilled for the best texture and flavor.
- Garnish each slice with whipped cream or chocolate shavings for an elegant presentation.
- Use a sharp knife dipped in warm water for clean slices.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Cover the pie tightly with plastic wrap to prevent it from drying out.
- For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
- Thaw frozen slices overnight in the refrigerator before serving.
- Avoid leaving the pie at room temperature for more than 2 hours due to the custard filling.