Description
Indulgent german chocolate pie blends rich cocoa with coconut-pecan frosting in a silky chocolate filling. Chocolate enthusiasts will savor each creamy slice of this classic Southern dessert that promises pure decadence.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 4 oz (115g) semi-sweet chocolate, chopped
- 3 large eggs
- 2 large egg yolks
- 1 ½ cups (360ml) evaporated milk
- ½ cup (120ml) evaporated milk
- ½ cup (100g) granulated sugar
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 cup (85g) sweetened shredded coconut
- ½ cup (60g) chopped pecans
- 4 tbsps unsalted butter, melted
- 4 tbsps unsalted butter
- 2 tbsps all-purpose flour
- 2 tsps vanilla extract
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Oven Preparation: Calibrate oven to 375F (190C) for optimal pie baking environment.
- Chocolate Filling Creation: Merge chocolate and evaporated milk over medium heat, stirring until achieving a luxurious, glossy consistency.
- Base Mixture Development: Whisk together granulated sugar, brown sugar, eggs, melted butter, flour, vanilla extract, and salt into a harmonious blend, then gradually fold in the molten chocolate until obtaining a uniform, silky texture.
- Crust Preparation: Carefully nestle the unbaked pie crust into a 9-inch pie dish, ensuring an even, smooth surface.
- Filling Distribution: Gently pour the chocolate mixture into the prepared crust, spreading with precision to guarantee consistent depth.
- Baking Process: Bake for 35-40 minutes, monitoring for a slightly puffed, set filling that signals perfect doneness.
- Topping Composition: Simultaneously craft the coconut-pecan topping by simmering evaporated milk, granulated sugar, egg yolks, and butter in a saucepan, stirring consistently until achieving a thick, creamy consistency.
- Topping Refinement: Remove from heat and enrich with vanilla extract, incorporating shredded coconut and chopped pecans for a complex flavor profile.
- Cooling and Finishing: Allow pie to cool completely, then lavishly spread the coconut-pecan mixture across the surface, ensuring full, even coverage.
- Chilling and Serving: Refrigerate for a minimum of one hour to solidify the topping and enhance flavor melding, then serve chilled, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent experience.
Notes
- Control Chocolate Melting: Use low-medium heat and stir constantly to prevent burning or seizing, ensuring a smooth, glossy chocolate base.
- Prevent Soggy Crust: Pre-bake the pie crust for 10 minutes before adding filling to maintain a crisp, flaky texture and prevent moisture absorption.
- Monitor Baking Time: Check pie at 35 minutes; ovens vary, so watch for slight filling puffiness and set edges to avoid overcooking or undercooking.
- Topping Consistency Tip: Stir coconut-pecan mixture continuously while cooking to prevent scorching and achieve a thick, creamy caramel-like texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 9
- Calories: 330
- Sugar: 25g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg