Description
This German Chocolate Pie combines rich chocolate with sweet coconut and crunchy pecans, perfect for any gathering.
Ingredients
Scale
- 4 oz German’s Sweet Chocolate (or semi-sweet chocolate)
- 1/2 cup unsalted butter
- 3 large eggs (at room temperature)
- 1 cup granulated sugar (or brown sugar)
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup heavy cream (or evaporated milk)
- 1 tsp instant coffee (optional)
- 1 cup sweetened flaked coconut (or unsweetened)
- 3/4 cup chopped pecans (or walnuts)
- 1/4 cup unsalted butter
- 3/4 cup brown sugar (light or dark)
- 1/3 cup evaporated milk (or regular milk)
- 1 pie crust pre-made (store-bought or graham cracker crust)
Instructions
- Preheat the oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish, crimp the edges, and pre-bake for about 10 minutes until lightly golden.
- In a medium saucepan over low heat, melt the German’s Sweet Chocolate and unsalted butter, stirring until smooth.
- In a mixing bowl, beat the eggs and granulated sugar until pale and fluffy. Gradually whisk in the melted chocolate mixture, heavy cream, and vanilla extract.
- Pour the filling into the cooled pie crust and bake for 25-30 minutes, until set but still slightly jiggly. Allow to cool completely.
- Prepare the topping by combining the unsalted butter, brown sugar, and evaporated milk in a saucepan. Cook over medium heat until thick, about 5-7 minutes, then stir in the coconut and pecans.
- Spread the topping over the cooled pie and chill in the refrigerator for at least 2 hours before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 165 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg