Indulge in the rich and luxurious flavors of this Coconut-Pecan German Chocolate Pie, a delightful twist on the traditional German chocolate cake. This pie combines a velvety chocolate filling with the irresistible crunch of toasted coconut and pecans, all nestled in a buttery, flaky crust. The combination of textures and flavors makes every bite a heavenly experience. Perfect for special occasions or whenever you’re craving something truly indulgent, this pie is sure to become a new family favorite.
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice-cold water
For the Filling:
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup evaporated milk
For the Topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
Prepare the Crust:
- Make the Crust: In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough begins to come together.
- Roll Out the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Once chilled, roll the dough out on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp as desired.
- Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes until the crust is golden. Set aside to cool.
Prepare the Filling:
- Melt the Chocolate: In a medium saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
- Mix the Filling: In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt. Gradually stir in the melted chocolate mixture until fully combined. Stir in the evaporated milk.
- Bake the Pie: Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 40-45 minutes, or until the filling is set and slightly puffed. Allow the pie to cool completely on a wire rack.
Prepare the Topping:
- Toast the Coconut and Pecans: Preheat the oven to 350°F (175°C). Spread the shredded coconut and chopped pecans on a baking sheet. Toast in the oven for 5-7 minutes, stirring occasionally, until golden brown. Set aside.
- Make the Topping: In a medium saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 2-3 minutes, then remove from heat and stir in the vanilla extract, toasted coconut, and pecans.
- Assemble the Pie: Spread the coconut-pecan topping evenly over the cooled pie. Let the topping set for about 30 minutes before serving.
Serving Suggestion:
Serve this Coconut-Pecan German Chocolate Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. This pie is best enjoyed at room temperature, allowing the flavors to fully develop.