German Chocolate Pie
Total Time: 1 Hour, 25 Minutes + Chilling
Prep Time: 50 Minutes
Bake: 35 Minutes
Ingredients
Yield: 8 Servings
-
- Pastry for single-crust pie (9 inch)
- 4 oz German sweet chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 1 can (14oz) sweetened condensed milk
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup chopped pecans
TOPPING
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- 1/2 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup butter, cubed
- 2 egg yolks
- 1 cup flaked coconut
- 1 tsp vanilla extract
- 1/4 cup chopped pecans
Directions:
- Preheat oven to 400 degrees. Place pastry in a 9 inch pie pan; trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake 12 minutes. Remove foil and weights; bake 6-8 minutes or until light brown.
- Melt chocolates; cool slightly. Whisk in milk, yolks, and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
- In a saucepan, combine brown sugar, cream, and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
- Whisk a small amount of hot mixture into yolks; return to pan, whisking constantly. Cook and stir 3 minutes or until thickened and a thermometer reads 160 degrees. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
- Pour over filling; sprinkle with pecans. Chill 4 hours or until cold.