Description
A rich and creamy German Chocolate Pie with silky chocolate filling and classic coconut-pecan topping — perfect for holidays, celebrations, or cozy dessert nights.
Ingredients
1 unbaked 9-inch pie crust
1 1/4 cups evaporated milk
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup unsalted butter
2 large eggs, beaten
3 oz unsweetened chocolate, chopped
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk (topping)
1/2 cup brown sugar, packed (topping)
1/4 cup unsalted butter (topping)
1 teaspoon vanilla extract (topping)
1 cup sweetened shredded coconut
1/2 cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C). Place pie crust into a 9-inch dish and flute edges.
2. Melt butter and chocolate in a saucepan until smooth.
3. In a bowl, whisk sugars, cornstarch, and salt. Add evaporated milk and eggs, then whisk in chocolate mixture and vanilla.
4. Pour filling into crust and bake 40–45 minutes or until just set. Cool completely.
5. In a saucepan, combine evaporated milk, brown sugar, and butter for topping. Cook until thickened.
6. Remove from heat, stir in vanilla, coconut, and pecans.
7. Spread topping on cooled pie and chill for at least 1 hour before serving.
Notes
Use dark chocolate for a richer flavor.
Add a pinch of espresso powder to deepen chocolate taste.
Store-bought crusts are fine if short on time.
Serve with whipped cream or ice cream for extra indulgence.