Classic German Chocolate Pie
A rich and indulgent dessert combining chocolate with a delightful coconut and pecan topping.
Equipment
- Mixing Bowl
- Pie Pan
- Double Boiler
Ingredients
Pie Crust
- 1 9-inch Ready-made Pie Crust Flaky and buttery, for the base.
Filling Ingredients
- 1 cup Granulated Sugar Sweetens the filling.
- 3 large Eggs At room temperature.
- 1 cup Evaporated Milk Adds creaminess.
- 4 ounces Dark Chocolate High-quality, at least 60% cocoa.
- 1 cup Coconut Flakes Unsweetened, lightly toasted.
- 1 cup Pecans Roughly chopped and toasted.
- 1/2 cup Unsalted Butter Melted.
- 1 teaspoon Vanilla Extract Enhances flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- If using a homemade pie crust, roll it out and fit it into a 9-inch pie pan. If using a pre-made crust, place it in the pan and prick the bottom with a fork.
- Bake the crust for about 10-12 minutes until lightly golden. Remove and let cool slightly.
- In a large mixing bowl, combine sugar and eggs, whisk until well blended.
- Add evaporated milk and melted butter, stirring until combined.
- Melt dark chocolate using a double boiler or microwave, then cool slightly before adding to the mixture.
- Fold in coconut flakes and chopped pecans.
- Pour the filling into the pre-baked pie crust and smooth the top.
- Bake for 25-30 minutes until edges are set but center jiggles slightly.
- Allow to cool at room temperature for at least an hour, then refrigerate for at least two hours before serving.
Notes
Garnish with whipped cream or toasted coconut before serving.