Description
Indulge in pure bliss with this German Chocolate Pie, a delectable dessert that weaves rich chocolate, coconut, and pecan flavors into a creamy, irresistible experience. Sweet and nutty layers promise a delightful journey through classic German-inspired comfort you won’t want to miss.
Ingredients
Scale
Pie Main Components:
- 4 oz (115g) semi-sweet chocolate, chopped
- 3 large eggs
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Liquid and Sweet Ingredients:
- 1 ½ cups (360ml) evaporated milk
- ½ cup (120ml) evaporated milk
- ½ cup (100g) granulated sugar
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 large egg yolks
Additional Flavor and Binding Ingredients:
- 4 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
- 1 cup (85g) sweetened shredded coconut
- ½ cup (60g) chopped pecans
- ¼ teaspoon salt
Instructions
- Prepare the oven environment by heating it to 375F (190C), ensuring optimal baking conditions for the pie.
- Create the chocolate filling by melting chocolate into evaporated milk over medium heat, stirring continuously until smooth and glossy.
- Develop a rich base mixture by whisking together granulated sugar, brown sugar, eggs, melted butter, flour, vanilla extract, and salt in a large mixing bowl.
- Gradually incorporate the melted chocolate into the sugar mixture, blending until a uniform, silky consistency is achieved.
- Position the unbaked pie crust carefully into a 9-inch pie dish, maintaining an even surface.
- Pour the chocolate filling into the prepared crust, spreading it evenly to ensure consistent depth.
- Bake the pie for 35-40 minutes, watching for a set and slightly puffed filling that indicates proper cooking.
- While the pie bakes, craft the coconut-pecan topping by combining evaporated milk, granulated sugar, egg yolks, and butter in a saucepan.
- Cook the topping mixture over medium heat, stirring constantly until it thickens and reaches a rich, creamy consistency, approximately 5-7 minutes.
- Remove the topping from heat and enhance its flavor by stirring in vanilla extract, shredded coconut, and chopped pecans.
- Allow the pie to cool completely after baking, creating a stable foundation for the topping.
- Spread the coconut-pecan mixture evenly across the cooled pie surface, ensuring full coverage.
- Refrigerate the pie for a minimum of one hour to set the topping and enhance flavor melding.
- Serve chilled, optionally accompanied by whipped cream or a scoop of vanilla ice cream for added indulgence.
Notes
- Customize Crust Options: Use graham cracker or chocolate cookie crust for extra flavor and texture variation.
- Prevent Soggy Bottom: Blind bake the pie crust for 10 minutes before adding filling to ensure a crisp base.
- Smooth Chocolate Technique: Melt chocolate slowly and stir continuously to prevent burning or seizing.
- Topping Temperature Trick: Allow coconut-pecan topping to cool slightly before spreading to maintain optimal consistency.
- Gluten-Free Adaptation: Substitute all-purpose flour with almond or coconut flour for a gluten-free version.
- Make-Ahead Strategy: Prepare pie a day in advance and refrigerate for deeper flavor development.
- Pecan Alternatives: Replace pecans with walnuts or almonds if desired, maintaining similar nutty crunch.
- Chocolate Intensity Control: Use dark, milk, or semi-sweet chocolate based on personal preference for richness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg