Ingredientes para German Chocolate Pie
- 1 (9 inch) graham cracker pie crust
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks, beaten
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened flaked coconut, divided (1/2 cup for pie, 1/2 cup for topping)
- 1 cup pecans, chopped and toasted, divided (1/2 cup for pie, 1/2 cup for topping)
- 1 cup heavy cream, chilled
- 2 tablespoons chocolate syrup, plus extra for drizzling
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Cómo preparar German Chocolate Pie
- Preheat oven to 350°F (175°C). Prebake the graham cracker crust according to package directions. Let cool completely.
- In a large saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Whisk in the egg yolks.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (5-7 minutes).
- Reduce heat to low and continue whisking for 1 minute until very thick and smooth.
- Remove from heat and stir in the melted butter, vanilla extract, and chocolate chips until melted and the filling is smooth.
- Stir in the coconut and pecans.
- Pour the filling into the cooled pie crust.
- Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Let cool to room temperature, then refrigerate for at least 3 hours, or preferably overnight.
- Before serving, make the whipped topping: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add the chocolate syrup and continue beating until stiff peaks form but avoid over-beating.
- Gently fold in the remaining toasted pecans and coconut.
- Spread the whipped topping evenly over the chilled pie, mounding slightly in the center.
- Drizzle with extra chocolate syrup, if desired. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
228g
Fat
128g
Carbs
26g
