Reduce oven temperature: Lower to 350°F (175°C).
Melt chocolate: In a microwave-safe bowl, melt German chocolate and 2 tbsp butter in 30-second intervals, stirring until smooth. Let cool slightly.
Make the filling: Whisk sweetened condensed milk, 4 egg yolks, and vanilla into cooled chocolate. Stir in pecans. Pour into crust and bake 15–20 minutes until set with a slight jiggle. Cool 1 hour.
Prepare the topping: In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Bring to a boil, stirring until sugar dissolves. Remove from heat.
Temper egg yolks: Whisk 2 yolks in a small bowl. Gradually whisk in 1/4 cup of the hot mixture. Slowly return to saucepan, whisking constantly. Cook over medium heat until thickened (2–3 minutes). Do not boil vigorously.
Finish the topping: Stir in coconut, vanilla, and pecans. Cool 10 minutes before spreading over the chocolate filling.
Pro Tip: For the smoothest topping, keep stirring constantly while cooking to avoid curdled egg bits.
Serving Suggestions
Serve slightly warm for a softer texture, or chilled for cleaner slices.
Add a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
Pair with a hot cup of coffee to balance the sweetness.
Why This Recipe Works
The combination of silky chocolate filling and sweet, nutty coconut topping creates a layered flavor experience that’s hard to resist. The pre-baked crust ensures a crisp bite every time, while the tempered yolks in the topping guarantee a smooth, custard-like consistency without curdling.
Conclusion
This German Chocolate Pie is proof that classics can be reinvented into even more irresistible forms. It’s easy enough for home bakers yet impressive enough for special occasions. One bite and you’ll understand why this pie deserves a permanent spot in your recipe collection—rich, decadent, and absolutely unforgettable.
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