Description
This rich and decadent German Chocolate Pie features a buttery graham cracker crust filled with a smooth chocolate custard center, topped with a luscious pecan, coconut, and egg yolk topping. Perfectly baked to a fudgy texture and chilled before serving, this pie combines classic German chocolate cake flavors in a creamy pie form that’s ideal for dessert lovers.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
Chocolate Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
Topping
- 2 egg yolks
- 1/4 cup unsalted butter
- 1 can (14 oz) sweetened condensed milk (use portion from second can or adjust total to 14 oz if using the same)
- 3/4 cup chopped pecans
- 3/4 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8–10 minutes until it turns golden brown. Remove from oven and let it cool completely.
- Make the chocolate filling: In a saucepan over medium heat, combine the sweetened condensed milk, semi-sweet chocolate chips, and cocoa powder. Stir continuously until the chocolate chips melt and the mixture becomes smooth. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
- Incorporate eggs and flavoring: Whisk the two large eggs, vanilla extract, and salt into the slightly cooled chocolate mixture until fully combined. Pour this custard filling evenly into the pre-baked crust.
- Bake the pie: Place the pie back in the oven at 350°F and bake for 20–25 minutes, or until the edges are set and the center remains a bit wobbly. Once done, remove from the oven and let it cool on a wire rack for about 10 minutes.
- Prepare the topping: In a clean saucepan over medium heat, combine 1/4 cup unsalted butter, sweetened condensed milk, and two egg yolks. Cook this mixture while stirring constantly for 5–7 minutes until it thickens and coats the back of a spoon.
- Finish the topping: Remove the pan from heat and stir in 1 teaspoon vanilla extract, chopped pecans, and shredded coconut. Mix well to combine all the topping ingredients.
- Assemble the pie: Spoon the pecan and coconut topping evenly over the warm chocolate filling in the pie crust.
- Chill and serve: Allow the pie to cool completely to room temperature, then refrigerate it for at least 2 hours to fully set. Before serving, optionally garnish with additional chopped pecans and shredded coconut for extra texture and appearance.
Notes
- Ensure the chocolate mixture is cooled slightly before adding eggs to prevent scrambling.
- Use fresh eggs for the topping since they are gently cooked.
- For best flavor, chill the pie overnight to allow the layers to meld.
- To toast pecans and coconut, you can spread them on a baking sheet and lightly toast in the oven before adding to topping for extra aroma.
- Store leftover pie refrigerated and consume within 3-4 days.
