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German Chocolate Pie Recipe

★★★★★

5 from 54 reviews
  • Author: Julian
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings 1x

Description

This classic German Chocolate Pie features a rich, creamy chocolate filling studded with shredded coconut and chopped pecans, all nestled in a buttery pre-made pie crust. The smooth cocoa custard is thickened with egg yolks and cornstarch, creating a luscious dessert perfect for any occasion. It is refrigerated until set, delivering a delightfully indulgent treat with a satisfying texture and crunch from pecans and coconut.

Ingredients

Scale

Crust

  • 1 pre-made pie crust (9-inch)

Filling

  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
  2. Bake Pie Crust: Place the pre-made pie crust into a 9-inch pie dish and bake according to the package instructions until golden brown. Remove from oven and allow it to cool completely before filling.
  3. Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined.
  4. Add Milk and Cook: Gradually whisk in the milk to the dry ingredients, ensuring no lumps form. Cook the mixture over medium heat, stirring constantly until it reaches a boil.
  5. Thicken Mixture: Once boiling, continue to cook for an additional 2 minutes while stirring continuously until the mixture thickens.
  6. Temper Egg Yolks: In a separate bowl, whisk the egg yolks lightly, then slowly add a small amount of the hot chocolate mixture to the yolks, stirring continuously to temper them and prevent curdling.
  7. Combine Egg Yolks into Mixture: Gradually pour the tempered egg yolk mixture back into the saucepan, stirring constantly. Cook for an additional 2 minutes until the mixture thickens further.
  8. Finish Filling: Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until the butter is melted and the mixture is smooth.
  9. Add Coconut and Pecans: Fold in the shredded coconut and chopped pecans evenly into the chocolate filling.
  10. Fill Pie Crust: Pour the prepared filling into the cooled pie crust, spreading it evenly to cover the base.
  11. Top with Chocolate Chips: Sprinkle semi-sweet chocolate chips evenly over the top of the pie filling.
  12. Chill to Set: Refrigerate the pie for at least 4 hours until it is fully set and firm. Optionally, serve slightly warm if preferred.

Notes

  • You can substitute the pre-made pie crust with a homemade one if preferred.
  • To avoid lumps, ensure gradual mixing when adding milk and tempering egg yolks.
  • The pie can be served chilled or slightly warmed depending on your preference.
  • Store any leftovers covered in the refrigerator for up to 3 days.
  • For added texture, lightly toast the pecans before chopping and adding to the filling.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes plus 4 hours chilling
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: German chocolate pie, chocolate pie, coconut pie, pecan pie, chocolate dessert, no bake pie filling

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Find it online: https://juliandempsey.com/german-chocolate-pie-recipe/