German Chocolate Pie
Well if you like German Chocolate Cake and You Love Chocolate Pie, well here you go. German Chocolate Pie. It’s two in one. You’re gonna love this. A decadent chocolate filling on the bottom and topped with Toasted Coconut and Pecans. This is a pie you will remember I promise.
German Chocolate Pie
A chocolate filling on the bottom and toasted coconut on top. I promise this pie will not disappoint.
Ingredients
Here are the Ingredients
For 9 Inch Pie
Chocolate Filling:
- 4 ounces German’s Sweet chocolate chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups of half and half
- 2 large egg yolks
Topping:
- 2/3 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup butter cubed
- 1 egg lightly beaten plus 1 egg yolk
- 1 1/3 cups flaked coconut toasted
- 1/2 cup chopped pecans toasted
For 11 Inch Pie crust
Chocolate Filling:
- 8 ounces German’s Sweet chocolate chopped
- 3 tablespoon butter
- 2 teaspoon vanilla extract
- 2/3 cup sugar
- 6 tablespoons cornstarch
- 3 cups of half and half
- 4 large egg yolks
Topping:
- 2/3 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup butter cubed
- 1 egg lightly beaten plus 1 egg yolk
- 1 1/3 cups flaked coconut toasted
- 1/2 cup chopped pecans toasted
Instructions
- Preheat oven to 425F.
- On a lightly floured surface, roll pastry dough to a 1/8 inch thick circle; Transfer to to your 9 inch or 11 inch pie plate. Trim pastry to 1/2 in beyond rim of plate: Flute the edge.
- Line unpicked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights: bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
- For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in half and half. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Mix well. Pour into crust. Place plastic wrap(Saran) over filling and press down to prevent skin from forming.
- Cool pie completely on a wire rack. Refrigerate, until cold, at least 3 hours. Yield: 8 servings.
- Toasted Coconut Instructions:
- Pre-Heat oven to 300 degrees F. Lay parchment paper on a cookie sheet, Spread coconut over sheet, Cook for 13 minutes. Take out of oven and stir continue cooking and stirring for 4-5 minutes or until the color is a golden brown.
- Topping:
- In a small saucepan, mix first 4 ingredients. Cook over medium heat until thickened. Remove from heat and fold in toasted coconut and pecans. Allow to cool completely. Once pie is thoroughly chilled, spread topping over pie evenly and return to the refrigerator.
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