It is always a good time to enjoy more chocolate, always. This is THE BEST German Chocolate Pie I have ever made, it has just the right amount of toasted coconut and pecans, and baked with decadent chocolate. My husband, who is not a big fan of coconut, not only enjoyed a whole slice, he made sure we saved him an extra slice before the rest of us got our hands on it.
I used a chocolate crust made with butter instead of shortening as nothing less than that should be served with German Chocolate Pie if you ask me. It completes the entire chocolate-coconut-pecan ensemble.
To get those nice edges around the edge of the pie crust, instead of cutting off the extra dough, fold and tuck it in before you crimp/pinch with your fingers. It’s prettier when baked and easier to serve and for those who love that flaky buttery crust, you’ve just made them happier! If you need to make this gluten free, no problem,follow this link to substitute Portlandia Pie Lady’s Gluten Free Flour Mix.
I also toasted the coconut and the pecans (separately) in the oven which makes them a little more flavorful and the toasted coconut adds just a little bit of extra color to the topping.
And like I always say, save the last slice for yourself!
- 1 8-ounce package German Chocolate or semi-sweet chocolate (about 1-1/2 cups chocolate baking chips)
- 1/4 cup butter
- 1 13-ounce can sweetened condensed milk
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- 3 eggs, slightly beaten
- 2 tablespoons sugar
- 1 prepared 9 to 10-inch chocolate unbaked pastry shell
- 1 cups chopped pecans, toasted**
- 6 ounces (3/4 cup) evaporated milk
- 3/4 cups sugar
- 6 tablespoons butter
- 3 egg yolks, lightly beaten
- 1 cup sweetened flaked coconut, toasted**
- 1 teaspoons vanilla extract
- Extra pecans and chocolate buttercream frosting for garnish
- 1 cups all purpose flour (or Portlandia Pie Lady's Gluten Free Flour Mix)
- 4 tablespoons unsweetened cocoa
- 1-1/2 cubes cold butter (= 12 tablespoons)-cut into small pieces
- 1/4 cup sugar
- 1/4 cup cold water or milk
- In a large bowl, mix dry ingredients together. With pastry blender or food processor, work in butter until crumbly.
- Add cold water (or milk) and mix just enough to form a dough ball. Roll on flour dusted surface, place in pie plate, fold under edges and crimp.
- Preheat oven to 400.
- In a saucepan, melt chocolate and butter over medium heat just until melted, remove from heat. Stir in sweetened condensed milk, coconut, eggs and sugar until blended.
- Pour into unbaked pie shell.
- Bake in oven for 40-45 minutes.
- Cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture starts bubbling, and reaches a pudding-like thickness.
- Remove pan from heat; stir in coconut, vanilla, and pecans. Pour mixture into a bowl. Let stand, stirring occasionally, let cool about 15 to 20 minutes and then spread onto pie.
- Once pie has cooled completely, finish edges of pie by piping on a little of your favorite chocolate butter cream frosting or extra whole toasted pecans.
- Spread coconut & pecans on parchment lined cookie sheet and bake for 5 to 7 minutes in 350 degree oven (watch carefully, as the coconut will brown and toast VERY quickly). Remove from oven immediately and let cool a few minutes.