This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It's the perfect addition to your Thanksgiving table!
1cooked pie crust in 9” pie pana deep pan is best for this recipe
1 ½cupsmilk chocolate chips
4large egg yolks
½cupheavy whipping cream
⅓cupsweetened condensed milk
2large egg yolks
1 ½cupssweetened coconut flakes
⅔cupsalted pecanscoarsely chopped
In a microwave, melt the chocolate and butter together in 10-15 second increments, stir until smooth.
In a saucepan mix sugar and cornstarch, whisk in the whole milk and cook over medium heat until thickened and bubbly. Reduce heat to low and cook for an additional 2 minutes, stirring constantly. Remove from heat.
In a separate bowl mix a small amount of hot mixture with egg yolks. Once incorporated add the egg yolk mixture to the rest of the hot mixture in your pan and whisk constantly, bringing to a gentile boil. Mix for 2 additional minutes, remove from heat.
Whisk in your chocolate butter mixture and vanilla, stir until well combined. Pour into your baked pie crust. Let setup completely before putting the topping on.
In a small saucepan, combine brown sugar, butter, heavy whipping cream, and sweetened condensed milk. Bring mixture to a gentle boil over medium heat, and stir until sugar has dissolved. Remove from heat.
In a separate bowl whisk egg yolks and a small amount of hot mixture together, once combined add it all back into the saucepan and return to the stove. Cook for 2-3 minutes on medium heat, constantly stirring until it thickens. Remove from heat.
Add in your vanilla, shredded coconut, and salted pecans. Cool for 10 minutes then pour over the top of your chocolate filling.
Optional: top with additional shredded coconut and chopped pecans.