German Chocolate Brownie Pie

There’s nothing quite like the fusion of rich, fudgy brownies and the classic flavors of German chocolate cake. Our German Chocolate Brownie Pie is a delightful dessert that promises to captivate your taste buds with its decadent combination of chocolate, coconut, and pecans. This pie is not just a treat for the eyes, but a feast for the senses, perfect for any special occasion or simply when you need a little indulgence.

Why You’ll Love This Recipe

If you’re a chocolate lover like me, you’ll fall head over heels for this recipe. The brownie pie is incredibly fudgy, with a deep chocolate flavor enhanced by a hint of espresso. Topped with a luscious coconut-pecan frosting, it’s a match made in dessert heaven. Plus, it’s made from scratch, so you know exactly what’s going into your delicious creation.

Kitchen Equipment You’ll Need

• 9½-inch tart pan with a removable bottom
• Stand mixer or hand mixer
• Glass or metal bowl
• Saucepan
• Measuring cups and spoons
• Spatula

Ingredients

For the Brownie Pie

• 6 tablespoons unsalted butter (¾ of a stick)
• 3 cups HERSHEY’S Semi-Sweet Chocolate Chips (18 ounces)
• 3 eggs
• 1 cup sugar
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla
• ⅔ cup all-purpose flour
• ¼ teaspoon kosher salt
• ¼ teaspoon baking powder
• 1 cup chopped pecans

For the Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1 teaspoon vanilla
• 2 cups shredded, sweetened coconut
• ½ cup chopped pecans

Step-by-Step Instructions

For the Brownie Pie

1. Preheat the oven to 350°F (175°C).
2. Spray a 9½-inch tart pan with cooking spray, then lightly flour it and tap out any excess.
3. Melt the butter and chocolate chips in a glass or metal bowl over a saucepan with simmering water, stirring until smooth. Set aside to cool.
4. In a stand mixer, beat the eggs, sugar, instant espresso, and vanilla extract until blended.
5. Add the cooled chocolate mixture and mix until combined.
6. In a separate bowl, combine the flour, baking powder, and kosher salt. Add this to the chocolate mixture and mix just until combined.
7. Stir in half of the chopped pecans and pour the batter into the prepared pan. Sprinkle the remaining pecans on top.
8. Bake for 34-45 minutes, until the top cracks and the center is set but still soft. Allow the pie to deflate as it cools.
9. Top the cooled brownie pie with the frosting, remove from the pan, and serve at room temperature.

Tips for Success

• Ensure your chocolate mixture cools slightly before adding it to the eggs to avoid scrambling.
• Don’t overmix the batter after adding the flour to maintain that fudgy texture.
• Watch the baking time closely to prevent over-baking; the center should be just set.

Additional Tips and Variations

• Try adding a sprinkle of sea salt on top of the frosting for a sweet and salty twist.
• For a nut-free version, substitute pecans with sunflower seeds or omit them entirely.

Nutritional Highlights (Per Serving)

• Calories: 450
• Fat: 28g
• Carbohydrates: 50g
• Protein: 6g

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance and store it in the refrigerator. Just bring it to room temperature before serving.

Can I freeze this brownie pie?

While you can freeze the brownie base, the frosting is best made fresh due to the texture changes that can occur during freezing.

Conclusion

This German Chocolate Brownie Pie is a celebration of rich flavors and textures that will surely make any occasion special. I invite you to give this recipe a try and share your delicious results with friends and family. Don’t forget to let us know how it turns out in the comments below!