Thursday, December 19, 2013

Coconut-Pecan German Chocolate Pie

German chocolate cakes are pretty common, but I had never heard of a German chocolate pie before making this.  I like the pie even more than the cake.

Yield: 12 servings


  • 1 pie crust
  • Filling
    • 6 oz german sweet chocolate, chopped
    • 3 oz. unsweetened chocolate, chopped
    • 1 1/2 cans (21 oz.) sweetened condensed milk
    • 4 eggs
    • 2 egg yolks
    • 1 1/2 tsp vanilla extract
    • 1 1/2 cups chopped pecans
  • Topping
    • 1 cup brown sugar
    • 1 cup whipping cream
    • 2 cups butter, cubed
    • 4 egg yolks
    • 2 cups flaked coconut
    • 2 tsp vanilla extract
    • 1/3 cup chopped pecans
  • Extra chopped pecans.


  1. Line a baking sheet with your pie crust. Trim and flute the edges.  Place pie weights in the center, line with aluminum foil, and bake at 400°F for 11-13 minutes.  Remove the weights and bake for another 6-8 minutes until light brown.  Remove from the oven and cool on a wire rack.
  2. For the filling, in a small saucepan combine the chocolates and melt over low heat.  Remove from the heat.   Whisk in the sweetened condensed milk, eggs, egg yolks, and vanilla.  Stir in the pecans.
  3. Pour the filling in to the crust.  Bake at 300°F for 16-19 minutes until it's set.  Cool completely on a wire rack.
  4. For the topping, in a saucepan combine the brown sugar, whipping cream, and butter.  Over medium heat, bring it to a boil, stirring to make sure it's smooth and the sugar is disolved.  Remove from the heat.
  5. Pour a small amount of the hot mixture into a bowl with the egg yolks, and whisk together until smooth.  Pour back into the saucepan, whisk together, and cool for 2-3 minutes until a thermometer reads 160°F.
  6. Remove from the heat.  Stir in the coconut, vanilla, and pecans.  Pour over the filling.
  7. Sprinkle with extra pecans.  Let cool.

Adapted from Taste of Home.

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