German Chocolate Pie
A delicious and rich dessert featuring a creamy chocolate filling topped with coconut and pecans.
Ingredients
For the filling
- 1 9 inch 1 cooked pie crust in a 9” deep pie pan Make sure it's fully cooked and cooled.
- 1.5 cups 1 ½ cups milk chocolate chips Use high-quality chocolate for the best flavor.
- 2 tablespoons 2 tablespoons butter
- ⅔ cup ⅔ cups sugar
- ½ cup ½ cup cornstarch
- 3 cups 3 cups whole milk
- 4 large 4 large egg yolks
- 2 teaspoons 2 teaspoons vanilla extract
For the topping
- ⅓ cup ⅓ cup brown sugar (packed)
- ½ cup ½ cup heavy whipping cream
- ⅓ cup ⅓ cup sweetened condensed milk
- ¼ cup ¼ cup butter
- 2 large 2 large egg yolks
- 1.5 cups 1 ½ cups sweetened coconut flakes
- 1 tablespoon 1 tablespoon vanilla extract
- ⅔ cup ⅔ cup salted pecans (coarsely chopped)
Instructions
Preparation of Filling
- In a saucepan, melt 2 tablespoons of butter over medium heat.
- Add the sugar, cornstarch, and whole milk. Stir until combined.
- Gently cook until the mixture thickens, stirring constantly.
- In a bowl, whisk the 4 egg yolks and gradually add some of the hot mixture to the yolks. Mix well and then return it to the saucepan.
- Continue to cook until the mixture is thick. Remove from heat, then stir in the vanilla extract and milk chocolate chips until melted and smooth.
- Pour the chocolate filling into the cooked pie crust. Let it cool while you prepare the topping.
Preparation of Topping
- In another saucepan, melt ¼ cup of butter.
- Stir in the brown sugar, sweetened condensed milk, and 2 egg yolks. Cook over medium heat until it thickens.
- Remove from heat and add the coconut flakes, chopped pecans, and vanilla extract. Mix well.
- Spread the coconut-pecan topping over the cooled chocolate filling.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Let the pie cool completely before adding the topping to prevent it from sinking. You can try different types of chocolate for the filling, such as dark or semi-sweet chocolate.