The Ultimate German Chocolate Pie Recipe: A Sweet Indulgence

If you’re craving something rich, creamy, and absolutely decadent, look no further than German Chocolate Pie. This dessert is a twist on the classic German chocolate cake, combining a buttery pie crust with a luscious chocolate filling and a coconut-pecan topping. This recipe is sure to become a favorite for chocolate lovers everywhere.

What is German Chocolate Pie?

German Chocolate Pie is a variation of the traditional German chocolate cake, which was named after Sam German, the creator of a special dark baking chocolate. Contrary to popular belief, it has nothing to do with the country Germany! This pie features a flaky crust filled with a smooth chocolate custard, topped with a gooey mixture of coconut and pecans. It’s the perfect dessert for holidays, special occasions, or simply when you’re in the mood for something indulgent.

Why You’ll Love This Recipe

1. Rich and Decadent: This pie is packed with deep chocolate flavor, balanced perfectly by the sweet coconut-pecan topping.
2. Simple Ingredients: You likely already have most of the ingredients in your pantry.
3. Versatile: Ideal for any gathering or as a delightful weekend treat.
4. Impressively Beautiful: The layered look of this pie, with its smooth chocolate base and golden topping, will make it the star of any dessert table.

Ingredients for German Chocolate Pie

For the Pie Crust:

• 1 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• ½ tsp salt
• ½ cup cold butter, cut into small cubes
• ¼ cup cold water (add gradually)

For the Chocolate Filling:

• 1 ½ cups semi-sweet chocolate chips
• 1 cup heavy cream
• 3 large eggs, beaten
• ½ cup sugar
• 1 tsp vanilla extract

For the Coconut-Pecan Topping:

• ½ cup unsalted butter
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup evaporated milk
• ¾ cup granulated sugar
• 3 egg yolks, lightly beaten
• 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

Start by preheating your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, and salt. Add the cold butter cubes and, using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Slowly add cold water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Once the dough is chilled, roll it out on a floured surface and transfer it to a 9-inch pie pan. Press it gently into the pan and trim off any excess dough. Use a fork to prick the bottom and sides of the crust to prevent bubbling during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes until the crust is golden brown. Set aside to cool.

Step 2: Make the Chocolate Filling

In a medium saucepan, heat the heavy cream until it just begins to simmer. Remove from the heat and stir in the chocolate chips until fully melted and smooth. Let it cool for a few minutes.

In a separate bowl, whisk together the beaten eggs, sugar, and vanilla extract. Slowly add the cooled chocolate mixture to the eggs, whisking constantly to prevent curdling.

Pour the chocolate filling into the pre-baked pie crust. Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center. Allow the pie to cool completely before adding the topping.

Step 3: Prepare the Coconut-Pecan Topping

While the pie cools, prepare the coconut-pecan topping. In a medium saucepan, combine the butter, evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.

Once thickened, remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature.

Step 4: Assemble the Pie

Once the pie has cooled and the topping is at room temperature, spread the coconut-pecan mixture evenly over the chocolate filling. Refrigerate the pie for at least 2 hours before serving to allow it to fully set.

Tips for Success

• Don’t Overbake the Chocolate Filling: The filling should still be slightly jiggly in the center when you take it out of the oven. It will continue to set as it cools.
• Chill the Pie: For best results, allow the pie to chill for at least 2 hours or overnight. This helps the layers to firm up and hold their shape when slicing.
• Use High-Quality Chocolate: The better the chocolate, the more intense and rich your pie will taste.

Storing and Freezing

This pie stores well in the refrigerator for up to 4 days. Keep it covered with plastic wrap or store in an airtight container to maintain freshness. You can also freeze the pie for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then foil before freezing.

FAQs

Can I use store-bought pie crust?

Absolutely! While homemade crust offers a buttery, flaky texture, store-bought crust is a convenient alternative that saves time.

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Just store it in the refrigerator until you’re ready to serve.

What’s the best way to serve this pie?

Serve this German Chocolate Pie chilled, with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Final Thoughts

German Chocolate Pie is a show-stopping dessert that is sure to please any crowd. The combination of silky chocolate filling and crunchy coconut-pecan topping creates a perfect harmony of textures and flavors. This pie is not only delicious but also beautiful, making it the ideal centerpiece for any dessert table.