Watch Us Make: German Chocolate Pie
Our quick video walks you through the ins and outs of making a German Chocolate Pie. Dig into the many layers that make this dessert great.
By Nicole Doster, Digital Associate Editor
Everything's better when wrapped in a pie crust. No exceptions.
That's why home baker, Anna Jones, from Coppell, Texas brought us this incredibly yummy spin off recipe for a German Chocolate Pie. The dessert borrows the best ingredients from the classic German chocolate cake and layers them within a buttery, flaky pie crust. That's a score for pie and cake lovers alike!
Rich chocolate and crunchy pecans form a decadent base below a sweet coconut top. Jones says "It's so silky and smooth, you won't be able to put your fork down." We agree. An extra layer of roughly chopped pecans gives the pie a finishing touch. The end result is a delectable dessert that practically begs for second helpings.
To achieve Anna's perfect pie crust, the Taste of Home Test Kitchen recommends blind baking the dough using dried beans. Why? The extra weight helps evenly bake the crust, preventing it from becoming lopsided or forming air pockets. This creates an even and stable base for you to layer on your filling. Want extra help on how to make a pie from scratch? Check out our pie-making tips sourced from some of the best home-bakers in the country.
Did you know? German Chocolate isn't from Germany at all. The name comes from Samuel German, an American chocolate maker, who created the dark baking chocolate that's commonly used in the dessert. Remember this fun fact when taking a bite into your next German chocolate cake—or pie!