German chocolate pie is a delectable dessert that tantalizes taste buds with its rich, creamy filling and irresistible coconut-pecan topping. Originating from the United States, this pie has gained popularity worldwide for its unique flavor profile and indulgent texture. In this article, we delve into the intricacies of German chocolate pie, exploring its history, ingredients, and step-by-step preparation.
Ingredients:
Pie Ingredients:
| Ingredients |
Quantity |
| 9-inch pie crust |
1 |
Filling Ingredients:
| Ingredients |
Quantity |
| German sweet chocolate |
4 oz |
| Butter |
2 tablespoons |
| Sweetened condensed milk |
1 can (14 oz) |
| Large egg yolks |
4 |
| Vanilla extract |
1 teaspoon |
| Pecans |
1 cup |
Topping Ingredients:
| Ingredients |
Quantity |
| Brown sugar |
1/2 cup |
| Heavy whipping cream |
1/2 cup |
| Butter (for topping) |
1/4 cup |
| Large egg yolks (for topping) |
2 |
| Flaked coconut |
1 cup |
| Vanilla extract (for topping) |
1 teaspoon |
| Pecans (for topping) |
1/4 cup |
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Place a 9-inch pie crust in a pie dish and set it aside.
- Make the Filling:
- In a double boiler or a heatproof bowl set over a pot of simmering water, melt 4 oz of German sweet chocolate and 2 tablespoons of butter together, stirring until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together 1 can (14 oz) of sweetened condensed milk, 4 large egg yolks, and 1 teaspoon of vanilla extract until well combined.
- Gradually add the melted chocolate mixture to the egg mixture, stirring until smooth.
- Fold in 1 cup of chopped pecans.
- Assemble the Pie:
- Pour the chocolate filling into the prepared pie crust, spreading it out evenly.
- Bake the Pie:
- Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let it cool slightly.
- Prepare the Topping:
- In a saucepan, combine 1/2 cup of packed brown sugar, 1/2 cup of heavy whipping cream, and 1/4 cup of chopped butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat.
- Stir in 1 cup of flaked coconut, 1/4 cup of chopped pecans, and 1 teaspoon of vanilla extract until well combined.
- Finish Baking:
- Pour the coconut-pecan topping over the baked pie, spreading it out evenly.
- Return the pie to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown.
- Cool and Serve:
- Allow the pie to cool completely before slicing and serving.
- Serve with whipped cream or vanilla ice cream, if desired.
