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Contest-Winning German Chocolate Pie

 Contest-Winning German Chocolate Pie
Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.—Debbie Clay, Farmington, New Mexico
8 ServingsPrep: 40 min. + chilling Bake 30 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • FILLING:
  • 4 ounces German sweet chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups whole milk
  • 2 egg yolks
  • TOPPING:
  • 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

Directions

  • 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

2 of 2

Contest-Winning German Chocolate Pie (continued)

Directions (continued)

  • 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.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Nutritional Facts: 1 slice equals 549 calories, 34 g fat (17 g saturated fat), 117 mg cholesterol, 265 mg sodium, 58 g carbohydrate, 1 g fiber, 8 g protein.