Just like my mom, I love all things chocolate and coconut. Put them together and I am pretty sure I would love whatever it is…cakes, pies, cookies, puddings or dessert in any form. Being such a great combination, I bet someone has even created a chocolate-coconut martini out there somewhere.
I recently tried this pie and hope you find it as delicious as I do! There are many different versions. Here’s mine, edited from a prize-winning recipe. It’s just a bit more time-consuming than some, but worth every minute.
German Chocolate Pie
CRUST: Make your own crust or use a pre-made one. I like the refrigerated ones that you unroll into your 10” pie plate. To make sure it does not become soggy: After you place it in your pie plate, line it with foil and fill it with dried beans or pie weights. Bake at 400 degrees for about 12 minutes. Remove the foil and weights or beans and continue baking around 7 minutes more.
FILLING: Melt the two chocolates in a large bowl in the microwave. Stir until smooth. Stir in sweetened condensed milk, egg yolks, pecans and vanilla. Pour into the crust. Bake at 350 degrees for about 18 minutes. Cool.
TOPPING: While the pie is cooling, combine the heavy cream, brown sugar, and butter in a heavy saucepan. Bring to a boil, stirring to blend well. When sugar is dissolved, remove from heat. Whisk a small amount of the topping into the 2 egg yolks to temper them, and then return all to the pan. Cook 2 to 3 minutes until thickened, stirring constantly. Stir in coconut and vanilla. Cool a few minutes and then spread over the pie. Sprinkle with pecans. Refrigerate until serving.
Tell Me: What’s your favorite German chocolate-inspired recipe?