German Chocolate Pie
German Chocolate Pie is based on German Chocolate Cake. This tasty pie has a buttery crust that's filled with a rich and creamy chocolate ganache and topped with a brown sugar, coconut, and pecan topping.
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Servings: 8 slices
Calories: 709kcal
Equipment
- 1 Small Saucepan
- 1 Small mixing bowl
- 1 Whisk
Ingredients
- 1 (9-inch) pie crust, baked
Chocolate Ganache Filling
- 2 cups semi-sweet chocolate chips
- 1 ½ cups heavy whipping cream
- 4 tablespoons unsalted butter cubed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Coconut Pecan Topping
- 2 large egg yolks
- ½ cup dark brown sugar packed and divided
- ½ cup evaporated milk
- 4 tablespoons unsalted butter cubed
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened coconut flakes
- ½ cup chopped pecans
Instructions
Chocolate Ganache Filling
- Place the chocolate chips, heavy whipping cream, and butter in a small saucepan over medium heat. Stir constantly until the chocolate has melted completely and the mixture is smooth. Remove from heat, and stir in the vanilla extract and salt.
- Pour the ganache into the baked pie crust, and place it in the refrigerator for 2 hours or until the top is slightly set.
Coconut Pecan Topping
- Make the coconut pecan topping while the pie is in the refrigerator. Drop the egg yolks into a small bowl and whisk in 1 tablespoon of dark brown sugar until combined. Set the bowl aside.
- Add the remaining dark brown sugar, evaporated milk, and butter to a small saucepan over medium heat, and stir until the sugar has dissolved. Remove from heat, and pour about ¼ cup of the brown sugar mixture into the egg yolks, and whisk quickly to temper the yolks.
- Place the saucepan back over medium heat and pour the egg yolk mixture into the saucepan. Whisk until the mixture starts to thicken and bubble, then remove from the heat immediately. Mix in the salt, vanilla, coconut flakes, and chopped pecans. Set the topping aside to cool.
- Once the pie has been in the fridge for two hours, spoon the coconut and pecan topping on top of the pie evenly. Cover the pie with plastic wrap and chill for another 2-3 hours or until the ganache is completely set.
- Serve chilled.
Notes
- Make sure all of the chocolate has melted before removing it from the heat. You want a smooth ganache with no chunks of chocolate.
- Stir the ganache and topping constantly while it is over heat to prevent it from scorching on the bottom of the pan.
- You’ll want the ganache to be a little soft when you add the topping because it will help the topping stay on top better.
- Inspired by a German Chocolate Cake!
Nutrition
Serving: 1g | Calories: 709kcal | Carbohydrates: 49g | Protein: 6g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 229mg | Potassium: 454mg | Fiber: 6g | Sugar: 39g | Vitamin A: 1070IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg