German Chocolate Pie
May 13, 2022 22:45:07 GMT -5
Post by leilani on May 13, 2022 22:45:07 GMT -5
German Chocolate Pie
Serves 9
20m prep time
35m cook time
INGREDIENTS
1 9-inch pie crust
FOR THE FILLING:
4 oz German sweet chocolate, chopped
2 tablespoons butter
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup pecans, chopped
FOR THE TOPPING:
1/2 cup brown sugar, packed
1/2 cup heavy whipping cream
1/4 cup butter, chopped
2 large egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup pecans, chopped
PREPARATION
Preheat oven to 400°F. Line a 9-inch pie plate with pie crust, trim edge to 1/2-inch, then flute.
Line pie crust with foil or parchment paper, then fill with pie weights or dried beans. Bake until lightly browned, 11-13 minutes. Remove foil and weights and bake 6 minutes more. Remove from oven and let cool while you work on the filling.
Reduce oven temperature to 350°F.
To a microwave-safe bowl, add chopped chocolate and 2 tablespoons butter. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals until melted, stirring in between.
Let chocolate cool slightly, then whisk in sweetened condensed milk, 4 egg yolks, and vanilla. Add 1 cup pecans and stir to combine.
Pour into crust and bake until set, 15-20 minutes. Let cool 1 hour on wire rack.
While pie cools, make the topping:
Combine brown sugar, heavy cream, and 1/4 cup butter in a saucepan over medium heat. Bring to a boil, stirring often. Once sugar has dissolved, remove from heat.
Add egg yolks to a small bowl, then add a small amount of the hot brown sugar mixture and whisk to combine. Add mixture back to saucepan, whisking constantly.
Cook again over medium heat until mixture thickens, stirring constantly, about 2-3 minutes.
Remove from heat and stir in coconut and vanilla. Let cool 10 minutes.
Pour cooled topping over filling, then sprinkle with pecans. Chill until cold, at least 4 hours. Slice, serve, and enjoy!
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