Tasty German Chocolate Pie Recipe

Name: Tasty German Chocolate Pie
Prep time: 60 min
Cook time: 265 min
Total time: 325 min
Yield: Serves 1 or more
Ingredients: German Sweet Chocolate; 1/4 cup (1/2 stick) unsalted butter (for filling) + 1/4 cup (1/2 stick) unsalted butter (for topping); Vanilla Extract; 1/2 cup granulated sugar (for filling) + 1/2 cup granulated sugar (for topping); 1/4 cup cornstarch; 2 cups milk; 2 large egg yolks (for filling) + 1 large egg (for topping); Pastry Shells; 1 (12 ounce) can evaporated milk; Egg; Flaked Coconut; 1 cup pecan halves

Indulge in this decadent German Chocolate Pie, a holiday masterpiece from *toh* magazine! This luscious pie boasts a stunning presentation and a rich, unforgettable flavor profile unlike any other. While it's a bit more labor-intensive than your average pie, the results are well worth the effort. (Prep time excludes baking the pie crust; chilling time is included in the total time.)

Prep Time 60 mins

Cook Time 265 mins

Calories 552.1 kcal

Protein 16g

Rating 5.0 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tasty German Chocolate Pie

German Sweet Chocolate
1/4 cup (1/2 stick) unsalted butter (for filling) + 1/4 cup (1/2 stick) unsalted butter (for topping)
Vanilla Extract
1/2 cup granulated sugar (for filling) + 1/2 cup granulated sugar (for topping)
1/4 cup cornstarch
2 cups milk
2 large egg yolks (for filling) + 1 large egg (for topping)
Pastry Shells
1 (12 ounce) can evaporated milk
Egg
Flaked Coconut
1 cup pecan halves

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How to Make Tasty German Chocolate Pie

**Prepare the Pie Crust:** Preheat oven to 375°F (190°C). Bake your favorite pie crust according to package directions or your own recipe until golden brown. Cool completely.
**Make the Chocolate Filling:** In a microwave-safe bowl, melt 6 ounces of semi-sweet chocolate and 1/4 cup (1/2 stick) unsalted butter together, stirring until smooth. Stir in 1 teaspoon vanilla extract and set aside.
**Make the Custard:** In a small saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 2 cups milk until smooth. Cook over medium-high heat, stirring constantly, until thickened and bubbly.
**Temper the Eggs:** Reduce heat to low and cook for 2 minutes more, stirring constantly. Remove from heat. In a small bowl, whisk 2 large egg yolks. Gradually whisk about 1/4 cup of the hot custard into the egg yolks to temper them. Pour the tempered egg yolk mixture back into the saucepan, whisking constantly.
**Cook the Custard:** Bring the custard to a gentle boil, stirring constantly. Cook for 2 minutes longer, stirring constantly. Remove from heat.
**Combine Chocolate and Custard:** Gently stir in the melted chocolate mixture into the hot custard until smooth and well combined.
**Fill the Pie Shell:** Pour the chocolate custard filling into the pre-baked pie crust.
**Make the Coconut Topping:** In a small saucepan, combine 1 (12 ounce) can evaporated milk, 1/2 cup granulated sugar, and 1/4 cup (1/2 stick) unsalted butter.
**Temper the Egg for Topping:** Cook and stir over medium heat until the butter is melted and the mixture comes to a gentle boil. Remove from heat. In a small bowl, whisk 1 large egg lightly. Gradually whisk in about 1/4 cup of the hot milk mixture.
**Cook the Topping:** Return the tempered egg mixture to the saucepan. Stir constantly and bring to a gentle boil. Cook and stir for 2 minutes longer.
**Add Coconut and Pecans:** Remove from heat. Stir in 1 cup sweetened shredded coconut and 1 cup pecan halves.
**Assemble the Pie:** Pour the coconut pecan topping evenly over the chocolate filling.
**Chill and Serve:** Cool the pie completely on a wire rack. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely. Refrigerate leftovers.