German Chocolate Pie

Imagine walking through a quaint Amish town, where the aroma of freshly baked pies fills the air. That’s exactly where the inspiration for this German Chocolate Pie came from. A few years ago, during a visit to such a town, I stumbled upon a delightful Amish restaurant that served a pie so decadent, we couldn’t resist buying an entire one to savor the next day. Ever since that day, I’ve been on a quest to recreate that rich, gooey chocolate filling at home, and after numerous attempts, I dare say I’ve perfected it! My family devoured the entire pie before it even had a chance to cool, and I hope you’ll love it just as much!

Why You’ll Love This Recipe

This German Chocolate Pie is a chocolate lover’s dream come true. The combination of sweet, creamy filling with a crunchy coconut and pecan topping is truly irresistible. It’s perfect for special occasions, or whenever you want to treat yourself to something indulgent. Plus, it’s surprisingly easy to make!

Kitchen Equipment You’ll Need

• 9-inch pie plate
• 1-quart saucepan
• Medium mixing bowl
• Small mixing bowl
• Whisk

Ingredients

• 1 refrigerated pie crust, or use a chocolate graham crust for added flavor
• 1 package (4 oz) sweet baking chocolate, chopped
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 can (12 oz) evaporated milk
• 1-1/2 cups sugar
• 2-1/2 tablespoons cornstarch
• Pinch of salt
• 4 egg yolks
• 1-1/2 cups flaked coconut
• 1-1/2 cups chopped pecans

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate as directed.
2. In a 1-quart saucepan, heat the chocolate and butter over medium to low heat until melted and the mixture is smooth. Remove from heat and gradually stir in the evaporated milk.
3. In a medium bowl, mix together the sugar, cornstarch, and salt.
4. In a small bowl, mix the egg yolks with the vanilla and almond extracts.
5. Gradually add the chocolate mixture to the egg mixture, stirring with a whisk.
6. Combine the chocolate and egg yolk mixture with the cornstarch mixture, stirring continuously with a whisk until smooth.
7. Pour the filling into the prepared pie crust.
8. In a small bowl, mix the coconut and pecans together and sprinkle evenly over the top of the pie.
9. Bake for 45 to 50 minutes, or until the pie is puffed and almost set.
10. Allow the pie to cool completely on a cooling rack, about 5 hours or longer, before serving.

Tips for Success

• Ensure the chocolate mixture is smooth before adding to the egg mixture to prevent any lumps.
• Allow the pie to cool completely to achieve the perfect texture.

Additional Tips and Variations

For a richer flavor, consider using dark chocolate instead of sweet baking chocolate. You can also toast the coconut and pecans lightly before adding them on top for extra crunch.

Nutritional Highlights (Per Serving)

This pie is a treat meant to be enjoyed in moderation. It provides a rich source of chocolatey goodness, with the added texture of coconut and pecans. As always, balance it out with a healthy diet.

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time? Yes, you can prepare this pie a day in advance. Just make sure to store it in the refrigerator until you’re ready to serve.

Can I freeze the German Chocolate Pie? While it’s best enjoyed fresh, you can freeze it for up to a month. Thaw it in the refrigerator before serving.

Conclusion

This German Chocolate Pie is not just a dessert; it’s an experience. With every bite, you’ll be transported to that cozy Amish town. I invite you to try making it yourself and share your thoughts. Enjoy and happy baking!