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–+ servings

German Chocolate Pie

Alyssa Rivers
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!
4.60 from 5 votes
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
resting time 30 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 645 kcal

Ingredients
  

  • 1 cooked pie crust in 9” pie pan a deep pan is best for this recipe

Filling

  • 1 ½ cups milk chocolate chips
  • 2 tablespoons butter
  • ⅔ cups sugar
  • ½ cup cornstarch
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 teaspoons vanilla extract

Topping

  • ⅓ cup brown sugar packed
  • ½ cup heavy whipping cream
  • ⅓ cup sweetened condensed milk
  • ¼ cup butter
  • 2 large egg yolks
  • 1 ½ cups sweetened coconut flakes
  • 1 tablespoon vanilla extract
  • ⅔ cup salted pecans coarsely chopped

Instructions
 

Filling

  • 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.

Topping

  • 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.

Nutrition

Calories: 645kcalCarbohydrates: 77gProtein: 9gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 206mgSodium: 202mgPotassium: 290mgFiber: 3gSugar: 65gVitamin A: 936IUVitamin C: 1mgCalcium: 228mgIron: 1mg