German Chocolate Pie
Chocolate, pecans and coconut come together in this German Chocolate Pie to make the best holiday dessert for your Thanksgiving table.
Ingredients
- 1 refrigerated pie crust, 9-inches round or homemade pie dough
Filling:
- 4 ounces German sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 14 ounces sweetened condensed milk
- 4 egg yolks
- 1 teaspoon vanilla extract
Pecan Topping:
- 1/2 cup dark brown sugar, packed
- 1/2 cup heavy whipping cream
- 1/4 cup butter, cubed
- 2 egg yolks
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- 1/2 cup pecans, divided, chopped
Instructions
- Prepare the pie crust according to package instructions. Bake at 425 degrees for 10-12 minutes in a 9-inch pie plate.
- In a microwaveable bowl, melt the chocolate, stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla. Pour into the crust. Bake 17-19 minutes or until filling is set. Cool on a wire rack.
- In a saucepan, combine brown sugar, butter and cream. Bring to a boil over medium heat and stir to dissolve the sugar. Remove pan from the heat.
- In a small bowl, whisk a small amount of the hot mixture into the egg yolks, return all to the pan, whisking constantly. Cook 2-3 minutes or until mixture thickens, stirring constantly. Remove from heat. Stir in coconut, 1/4 cup pecans, and vanilla.
- Pour the topping over the pie. Sprinkle remaining 1/4 cup pecans over the topping. Refrigerate until pie is cold, at least one hour. Recipe makes 12 servings.
Equipment
- 1 9-inch pie plate
- 1 medium saucepan
Nutrition
Calories: 457kcalCarbohydrates: 44gProtein: 7gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 130mgSodium: 144mgPotassium: 265mgFiber: 3gSugar: 33gVitamin A: 484IUVitamin C: 1mgCalcium: 133mgIron: 3mg