This rich and creamy German Chocolate Pie is a decadent treat that combines the classic flavors of German chocolate cake with a buttery, flaky crust. Topped with a luscious coconut-pecan topping, it’s perfect for any dessert lover!
Ingredients
- For the Crust:
- 1 ½ cups crushed graham crackers or chocolate wafer cookies
- ¼ cup sugar
- 6 tbsp melted butter
- For the Filling:
- 1 cup semi-sweet chocolate chips
- 4 oz German chocolate, chopped
- 1 can (12 oz) evaporated milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 large eggs
- For the Topping:
- ½ cup shredded coconut
- ½ cup chopped pecans
- ¼ cup packed brown sugar
- 3 tbsp butter
- ½ cup heavy cream
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers or chocolate wafer cookies, sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- Bake for 8-10 minutes, then remove from the oven and let it cool.
- Make the Filling:
- In a saucepan over low heat, melt the chocolate chips and German chocolate together with the evaporated milk, stirring constantly until smooth.
- In a separate bowl, whisk together the sugar, cornstarch, salt, and eggs.
- Slowly add the egg mixture to the melted chocolate, stirring continuously to combine.
- Pour the filling into the pre-baked pie crust and bake for 35-40 minutes or until set.
- Prepare the Topping:
- In a saucepan, combine the coconut, pecans, brown sugar, butter, and heavy cream.
- Cook over medium heat until the mixture thickens, stirring often for about 5-7 minutes.
- Let it cool slightly, then spread the topping over the cooled chocolate pie.
- Chill & Serve:
- Refrigerate the pie for at least 2 hours or until fully set.
- Slice, serve, and enjoy your German Chocolate Pie!
Let me know if you’d like any adjustments or specific tips for making this pie!