German Chocolate Pie
Servings 8 pieces
Calories 427kcal
Ingredients
- 1 9-inch deep dish pie shell frozen, refrigerated or homemade
- 1/4 cup salted butter
- 1 4 oz package Baker's German Chocolate chopped
- 1 12 oz can evaporated milk [not condensed]
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup pecans roughly chopped and divided
- 1 1/2 cup sweetened flaked coconut divided
Instructions
- Preheat the oven to 350°F. Fit the pie crust into a 9-inch deep dish pie plate.
- In a small saucepan over low heat melt together the butter and German chocolate. Stir until smooth. Remove from the heat and add the milk.
- In a separate medium bowl whisk together the granulated sugar, brown sugar, whole eggs, cornstarch, vanilla extract and salt. Whisk until fully combined then gradually whisk in the chocolate mixture.
- Sprinkle 1/2 cup of pecans and 1/2 of the sweetened flaked coconut on the bottom of the pie shell. Pour the melted chocolate mixture evenly on top. Sprinkle the remaining pecans and coconut over the chocolate.
- Bake for 50-60 minutes or until the center is set when gently shaken. Check the top at 35 minutes and place a piece of aluminum foil on top to prevent the crust from over browning, if needed.
- Cool completely to room temperature on a wire rack, before cutting.
- Serve with fresh whipped cream or vanilla ice cream and garnish with chocolate curls, if desired.
Notes
-
- Nuts: German Chocolate is made using pecans. That said, if you want you could adapt this recipe using walnuts.
- Chocolate: Baker's German Sweet Chocolate is classic for making this pie. You could use an alternate dark baking chocolate in the same amount or in the same amount or one cup of semisweet chocolate chips. I don't recommend using cocoa powder for this recipe.
- Cornstarch: You could use 3 tablespoons of all purpose flour in place of cornstarch for binding the pie filling.
- Crust: If you use a frozen pie crust, there's no need to parbake or thaw prior to filling and baking.
- Homemade Crust: See how to make your own pie dough using my Flaky Pie Crust recipe.
- Do You Need to Pre-Bake the Crust? I used a refrigerator crust and didn't parbake it. They're a thinner pastry crust and the baking time is ample for baking through. Should you choose to use a thicker homemade crust, you should dock the bottom with a fork then cover with a piece of parchment paper and weigh it down with beans, rice or pie weights. Bake for 8 minutes, then remove the weights and proceed with the recipe.
- German Chocolate Cake: You may also like to try my German Chocolate Cake with Coconut Pecan Icing.
Nutrition
Serving: 1piece | Calories: 427kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 204mg | Potassium: 166mg | Fiber: 3g | Sugar: 47g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg