GERMAN CHOCOLATE PIE Ingredients ▢ 1 pre-baked pie crust
Chocolate Filling: ▢ 1/3 cup granulated sugar
▢ 2 1/2 cups whole milk
▢ 6 egg yolks , large
▢ 2 Tablespoons cornstarch
▢ 6 Tablespoons salted butter , chopped into pieces
▢ 8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli’s)
▢ 1 1/2 teaspoons vanilla extract
Coconut Pecan Topping: ▢ ¼ cup light brown sugar
▢ ¼ cup granulated sugar
▢ ¼ cup butter
▢ 2 large egg yolks
▢ 6 Tablespoons evaporated milk
▢ 2 teaspoons vanilla extract
▢ 1/2 cup chopped pecans
▢ 1/2 cup shredded sweetened coconut
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.
NotesMake Ahead Instructions: German Chocolate Pie can be made 2 days in advance, store covered in the fridge. The coconut pecan topping can be made a week ahead, stored in the fridge. Rewarm slightly, to soften it, before topping on pie.
NutritionCalories: 534kcalCarbohydrates: 46gProtein: 8gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 196mgSodium: 210mgPotassium: 316mgFiber: 3gSugar: 31gVitamin A: 687IUVitamin C: 0.1mgCalcium: 135mgIron: 3mg
