Contest-Winning German Chocolate Pie Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours. Yield: 8 servings.
1 slice: 549 calories, 34g fat (17g saturated fat), 117mg cholesterol, 265mg sodium, 58g carbohydrate (40g sugars, 1g fiber), 8g protein .
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."
"I was so happy with this pie - and so were my dinner guests! Great recipe; I'll definitely be making this one again."
"Love German chocolate cake! In pie form is delicious! Best of both worlds- chocolate and coconut!"
"So worth the time to make it. Toasting the pecans and coconut is a must - it makes a big difference. It was delicious!"
"Excellent! Messed up the original crust, but used a graham cracker crust and the pie came together just fine!"
"Family loved it!"
"My son loved the pie. I think it was even better the next day. He gave it five stars."
"Perfect, that all I can say.."
"Does this pie need to be kept in the refrigerator or can it be left at room temperature?"
"My husband loved this recipe. He was oo-ing and ah-ing all through his bites!"
"I made this pie for my birthday and it was excellent."
"This pie took a bit of time to put together but WOW it was so worth it. Everyone loved it and couldn't get enough of it. Will make it again for a special event. In one word it was AWESOME!!!!!!!"
"I simply must make it again! The entire family requested it after I just made it for the first time 2 weeks ago!"
"This pie is very good! It does take time to prepare, but is worth the trouble. I might add more pecans next time. Thanks for a wonderful pie"
"Perfect! The only hard part is tempering the eggs so you don't get lumps. I learned to use eggbeaters in the top layer to avoid little pieces of egg whites. I make this every year for our german family Thanksgiving and I often make it for customers of my pie business."
"I love German chocolate. My favorite cake growing up and what I always had for my birthday was a German chocolate cake. This pie looks great. I write a recipe column for my local paper and had a request for German chocoalte pound cake, so I went to the store to buy the German chocolate and was mad when I found out that the same package of Baker's German's Chocolate 4oz and a Baker's Semisweet chocolate 8oz. are the same price. Why would that be?"
"Won gold medal with this pie at Senior Olympics. Everyone loves it!Jackie"