Description
Delightful German Chocolate Pie is a rich and creamy dessert featuring a buttery graham cracker crust, a luscious chocolate filling, and a sweet pecan-coconut topping. This classic pie combines textures and flavors that provide a perfect balance of chocolaty richness and nutty sweetness, making it an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
Filling
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup chopped pecans
- 3/4 cup shredded coconut
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 2 egg yolks
- 1/4 cup unsalted butter (additional amount for topping preparation)
- 1 can (14 oz) sweetened condensed milk (additional portion for topping preparation)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly moistened and hold together when pressed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust in the oven for about 8 to 10 minutes until it’s set and slightly golden. Remove from oven and allow to cool while preparing the filling.
- Make the filling: In a medium saucepan over low heat, combine the sweetened condensed milk, semi-sweet chocolate chips, and unsweetened cocoa powder. Stir continuously until the chocolate chips have melted and the mixture is smooth. Remove from heat and whisk in the eggs, unsalted butter, vanilla extract, and salt until fully incorporated and silky. Stir in the chopped pecans and shredded coconut, reserving some for the topping if desired.
- Assemble and bake the pie: Pour the chocolate filling into the prepared graham cracker crust, spreading it evenly. Bake the pie at 350°F (175°C) for about 20 to 25 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let it cool slightly before adding the topping.
- Prepare the topping: In a small saucepan, combine the additional unsalted butter, additional sweetened condensed milk, and the 2 egg yolks over low heat. Stir constantly to prevent curdling, cooking until the mixture thickens to a custard-like consistency, which should take around 5 to 7 minutes. Remove from heat and stir in remaining pecans and shredded coconut if you reserved some earlier.
- Final assembly and chilling: Spoon the warm topping evenly over the slightly cooled chocolate filling. Spread carefully to cover the surface without mixing. Refrigerate the pie for at least 3 hours, preferably overnight, to allow the pie to set fully and flavors to meld. Serve chilled for the best texture and flavor experience.
Notes
- Ensure eggs are tempered into the hot chocolate mixture to avoid scrambling.
- Use fresh shredded coconut for best texture, but frozen unsweetened coconut flakes can also be used if thawed.
- The pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- To make slicing easier, let the pie sit at room temperature for 10-15 minutes before serving.
- For a nut-free version, omit the pecans and increase the coconut by 1/2 cup.
