Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar, flour, and salt. This dry mixture will form the base for our creamy filling.1 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt
- Add the egg yolks to the dry ingredients and beat them lightly until they are just combined. Don't overmix at this stage.4 large egg yolks
- Slowly whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth and fluid.2 cups milk
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens and coats the back of a spoon. This usually takes about 8-10 minutes. Be patient and keep stirring to prevent scorching.
- Remove the saucepan from the heat. Stir in the cubed butter and vanilla extract until the butter is completely melted and incorporated into the rich pudding.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Add the semi-sweet chocolate chips to the hot filling. Let them sit for a minute to begin melting, then stir gently until the chocolate is fully melted and the filling is a uniform, glossy brown.1 cup semi-sweet chocolate chips
- Pour the warm chocolate filling into the pre-baked pie crust. Spread it evenly using a spatula.1 (9-inch) pre-baked pie crust
- In a separate bowl, combine the shredded sweetened coconut and chopped pecans.1 cup shredded sweetened coconut, 1 cup chopped pecans
- Sprinkle the coconut and pecan mixture evenly over the chocolate filling. You can gently press some of it into the top if desired.
- Cover the pie loosely with plastic wrap. Refrigerate for at least 4 hours, or until the filling is completely set and firm. Chilling is crucial for the pie to firm up properly and develop its signature texture.
Notes
To store leftover Pioneer Woman German Chocolate Pie, ensure it's covered tightly with plastic wrap or aluminum foil and refrigerated. The pie will stay fresh for up to 3-4 days. To freeze, slice, wrap securely, and freeze for up to 1-2 months. Thaw in the refrigerator overnight. Can be enjoyed chilled, at room temperature, or gently warmed.
