Go Back Email Link
German Chocolate Pie image forking good food
Candy

German Chocolate Pie

5 from 3 votes
This is a richer, more decadent, version of the German Chocolate Cake. This is for serious chocolate lovers only. The toasted pecans on top add just enough saltiness to make this pie come to life in your mouth.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Chilling 5 hours
Total Time 6 hours 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 710
Ingredients Equipment Method

Ingredients
  

Ingredients:
  • 1 pre-baked pie crust your favorite recipe or store-bought will do
For the Filling:
  • 4 oz German sweet chocolate chopped
  • 2 oz bittersweet chocolate chopped
  • 14 oz sweetened condensed milk one small can
  • 4 egg yolks
  • 1 tsp instant coffee
  • 1 tsp vanilla
  • 1 cup pecans chopped
For the Topping:
  • ½ cup light brown sugar packed
  • ½ cup heavy cream
  • ¼ cup butter cubed
  • 2 egg yolks
  • 1 cup coconut flakes sweetened
  • 1 tsp vanilla
  • ¼ cup pecans toasted, lightly salted, and chopped

Equipment

  • Pie Plate
  • Heavy sauce pan
  • Large microwave safe bowl

Method
 

Directions:
    Make your crust:
    1. Use your favorite recipe or store-bought crust. Preheat the oven to 400℉
    2. Line a 9” pie plate with the crust, crimp the edges but do not dock (prick) the crust
    3. Cover the crust with heavy duty foil, or double layered regular, and fill with pie weights, dry beans, or uncooked rice
    4. Bake for 10 minutes (if you’re using a clear pie-plate the bottom should be lightly browned), then remove the weights and foil and bake for an additional 10 minutes or until the rim of the crust is lightly golden
    5. Remove the crust, set aside to cool, and reduce the heat to 350℉
    Make your filling:
    1. While you make the filling, toast the pecans for the topping for 5 minutes then salt them as soon as they are out of the oven - set aside to cool
    2. In a large microwave safe bowl, melt the chocolates 30 seconds at a time, stirring between each, until smooth and glossy
    3. Cool slightly while you gather your other ingredients
    4. Stirring between each addition, add in the coffee, sweetened condensed milk, vanilla, egg yolks, and finally the un-toasted pecans
    5. Pour into the crust and bake for 15-20 minutes or until set
    6. Cool for at least 1 hour on a wire rack
    Make your topping:
    1. During the last 20 minutes the pie is cooling prepare your topping
    2. In a small but heavy saucepan over medium heat, combine the brown sugar, cream, and butter
    3. Bring to a boil, stirring constantly, until the sugar is completely dissolved, then remove from the heat
    4. In a small bowl, temper the egg yolks by adding a small amount of the hot topping mixture and stirring well, add another small amount, stir again, and then return all of the egg mixture to the saucepan. This brings the eggs up to temperature slowly and doesn’t cook them
    5. Over medium heat, and whisking constantly, cook the mixture for 2-3 minutes or until it thickens and a candy thermometer reads 160℉; remove from heat and cool 10 minutes
    6. Pour the topping over the baked pie, top with the toasted pecans and refrigerate until completely cold - about 4 hours