- Pastry for single-crust pie (9 inches)
- 4 ounces German sweet chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1-1/2 cups whole milk
- 2 large egg yolks
- 2/3 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup butter, cubed
- 1 egg, lightly beaten
- 1-1/3 cups flaked coconut, toasted
- 1/2 cup chopped pecans, toasted
- Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
- Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
- For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.
- For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
- Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours. Yield: 8 servings.
Reviews for Contest-Winning German Chocolate Pie
"This recipe lives up to its name.I won grand prize tonight at a cooking contest with it!"
"Incredibly delicious. I've made this several times now and it's always a huge hit. This pie is also very good with a graham cracker crust (you can use the premade kind). I've also substituted toasted walnuts for the pecans and that was pretty tasty too. Two forks up and five yummy stars for this recipe!"
"My family and I decided this is a keeper! Chocolate, toasted coconut, and pecans, what's not to like? Nothing too complicated and I had no issues with the recipe, but you do end up with a bunch of dirty dishes. Kind of to be expected with any layered dessert though, and I did make my own crust which added to this."
"VERY Rich, but FANTASTIC!!! Made good Christmas gifts."
"So worth the time to make it. Toasting the pecans and coconut is a must - it makes a big difference. It was delicious!"