German Chocolate Pie

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German Chocolate Pie

German chocolate pie has the same flavors as its classic cousin, the German chocolate cake. So if you like the cake, you’re gonna love the pie with its smooth and creamy chocolate base and a crunchy pecan and coconut topping.

I used Venetian chocolate in my pie because that’s my favorite, but you can use your favorite. We have at our store a huge variety of chocolate.

Serve this pie for Thanksgiving, Christmas, or any special occasion. It’s sure to be a hit!

German Chocolate Pie

  • Pastry for single crust pie (9-inch)
  • 4 ounces good quality milk chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Topping:

  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 large egg yolks
  • 1 cup sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans

Instructions:

  1. Place the pie crust in a 9 inch pie pan and crimp the edges. Chill for 30 minutes. Blind bake by lining the crust with aluminum foil. Add pie weights and bake at 375 degrees F for 10-15 minutes. Remove from oven and lift the foil with the pie weights out of the crust. Bake for another 7-10 minutes. Remove from oven and allow to cool.
  2. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
  3. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
  4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
  5. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

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