Ingredients
Equipment
Method
- If using a pre-made crust, follow package directions for chilling and preparing for baking (often involving pricking the bottom with a fork). If making your own, ensure it's rolled out, fitted into your pie plate, crimped decoratively, and well-chilled. This chilling step is crucial for a flaky crust that doesn’t shrink.1 (9-inch) unbaked pie crust
- In a medium-sized, heavy-bottomed saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt. This ensures that the dry ingredients are thoroughly combined and that there are no lumps of cocoa powder or cornstarch, which can lead to a grainy filling.1.5 cups granulated sugar, 0.33 cup unsweetened cocoa powder, 0.25 cup cornstarch, 0.5 teaspoon salt
- Slowly whisk in the milk, a little at a time, until you achieve a smooth, lump-free mixture. This gradual addition prevents the cornstarch from clumping. Ensure all the dry ingredients are fully dissolved into the milk.3 cups milk
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil. This typically takes about 8-10 minutes. The mixture should be quite thick, coating the back of a spoon.
- In a small bowl, lightly beat the egg yolks. Once the chocolate mixture is bubbling and has thickened, gradually ladle about ½ cup of the hot chocolate mixture into the beaten egg yolks, whisking constantly. This process, known as tempering, gently warms the egg yolks, preventing them from scrambling when added to the hot filling.4 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate filling, whisking vigorously to combine.4 large egg yolks
- Return the saucepan to medium heat and cook, stirring constantly, for another 1-2 minutes, or until the filling is very thick and smooth. Do not let it boil vigorously at this stage.
- Remove the saucepan from the heat. Stir in the butter pieces until completely melted and incorporated, making the filling extra glossy and rich. Stir in the vanilla extract. The warmth of the filling will help melt the butter.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour the hot chocolate filling into the prepared unbaked pie crust. Spread the filling evenly to the edges of the crust.1 (9-inch) unbaked pie crust
- While the filling is hot, place the unbaked pie filled with chocolate into the oven. In a separate medium bowl, combine the packed light brown sugar, evaporated milk, melted butter, and the 2 large egg yolks. Whisk until smooth.0.67 cup packed light brown sugar, 0.5 cup evaporated milk, 0.5 cup unsalted butter, 2 large egg yolks
- Stir in the vanilla extract, shredded sweetened coconut, and chopped pecans until everything is evenly distributed.1 teaspoon vanilla extract, 1.5 cups shredded sweetened coconut, 1 cup chopped pecans
- Carefully spoon or spread the coconut pecan topping evenly over the hot chocolate filling in the pie crust. Try to cover the entire surface for a consistent flavor and texture in every bite.
- Place the pie in the preheated oven (around 350°F or 175°C). Bake for 35-45 minutes, or until the crust is golden brown and the coconut topping is toasted and fragrant. The filling in the center should be set, but may still jiggle slightly.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours. This cooling period is essential for the filling to fully set. Rushing this step will result in a runny pie.
- Once cooled to room temperature, cover the pie loosely with plastic wrap and refrigerate for at least another 2 hours, or preferably overnight, before slicing and serving. Chilling ensures the filling is firm and easy to slice.
Notes
Leftover German Chocolate Pie should be stored covered tightly in the refrigerator. It will stay fresh for up to 3-4 days. Ensure that the pie is completely cooled before covering and refrigerating. While not ideal, you can freeze individual slices of German Chocolate Pie. Wrap each slice securely in plastic wrap, then in aluminum foil, and place in an airtight container or freezer bag. Freeze for up to 1-2 months. Thaw frozen slices in the refrigerator overnight. German Chocolate Pie is best served chilled, so reheating is generally not recommended as it can affect the texture of the filling and topping. If you absolutely prefer it slightly warmer, you can try gently warming a slice for a few seconds in a microwave on a low power setting, but be very cautious not to overheat. The coconut pecan topping will not retain its crispness after freezing and thawing.
