Contest-Winning German Chocolate Pie
TOTAL TIME: Prep: 40 min. + chilling Cook: 30 min. + cooling
YIELD: 8 servings.
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
Ingredients
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Dough for single-crust pie
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FILLING:
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4 ounces German sweet chocolate, chopped
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1 tablespoon butter
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1 teaspoon vanilla extract
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1/3 cup sugar
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3 tablespoons cornstarch
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1-1/2 cups whole milk
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2 large egg yolks
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TOPPING:
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2/3 cup evaporated milk
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1/2 cup sugar
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1/4 cup butter, cubed
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1 large egg, lightly beaten
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1-1/3 cups sweetened shredded coconut, toasted
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1/2 cup chopped pecans, toasted
Directions
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1.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
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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 until golden brown, 4-6 minutes longer. Cool on a wire rack.
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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.
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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.
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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.
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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.
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7.
Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.
Nutrition Facts
1 piece: 549 calories, 34g fat (17g saturated fat), 117mg cholesterol, 265mg sodium, 58g carbohydrate (40g sugars, 1g fiber), 8g protein.
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