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Contest-Winning German Chocolate Pie Recipe
Contest-Winning German Chocolate Pie Recipe photo by Taste of Home

Contest-Winning German Chocolate Pie Recipe

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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
TOTAL TIME: Prep: 40 min. + chilling Bake 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + chilling Bake 30 min. + cooling
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • FILLING:
  • 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
  • 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

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.

Directions

  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.
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.
Originally published as German Chocolate Pie in Country Woman November/December 2005, p31

Reviews for Contest-Winning German Chocolate Pie

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 19, 2016

"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 REVIEW
Reviewed Dec. 2, 2015

"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."

MY REVIEW
Reviewed Nov. 13, 2015

"unbelievable!!!"

MY REVIEW
Reviewed Nov. 6, 2015

"VERY Rich, but FANTASTIC!!! Made good Christmas gifts."

MY REVIEW
Reviewed Oct. 24, 2015

"I was so happy with this pie - and so were my dinner guests! Great recipe; I'll definitely be making this one again."

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