Are you a chocolate lover? Well, if you are, this is for you! And if you are not, I assure you, you will convert after a bite of this. The pie is like every chocolate lover’s dream! Full of rich chocolate, then topped with chocolate shavings, all it needs is a dollop of chocolate whipped cream (go ahead and make it and let me know how it goes!). Or maybe you’d rather serve this with some ice cream?
This is the perfect dessert to take to a party or have after church on Sunday. We love it! Check out what our friends over at OMG Chocolate Desserts had to say about this:
“German Chocolate Pie is melt-in-your-mouth dessert with rich and fudgy, flourless chocolate filling and classic coconut – pecan topping.”
Guys. That coconut pecan topping is everything. Flaky and crunchy all in one bite, this is so perfect!
Ingredients
For the Crust:
1 ¼ cup Gold Medal all-purpose flour
½ teaspoon salt
1 teaspoon Domino sugar
½ cup unsalted Land O’ Lakes butter (cold and cut into half inch cubes)
2-4 tablespoons cold water
For Chocolate Filling:
8 oz. Hershey’s semi-sweet chocolate-chopped (you can use 4 oz. sweet and 4 oz. semisweet chocolate if you like sweeter pie)
¼ cup Land O’ Lakes unsalted butter
1 (14 oz.) can La Lechera sweetened condensed milk
4 egg yolks-lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
For Coconut-Pecan Topping:
1 (14 oz.) can La Lechera sweetened condensed milk
3 egg yolks-lightly beaten
½ cup Land O’ Lakes unsalted butter
1 teaspoon vanilla extract
1 ½ cup sweetened flaked coconut
¾ cup pecans-chopped
Instructions
To make the crust in a large bowl whisk together flour, sugar and salt. Add pieces of cold butter and press with a fork until it starts to look like a coarse meal. Add 1 tablespoon of water at the time and continue mixing until a dough forms. Wrap the dough with the plastic wrap and refrigerate for at least 30 minutes to an hour.
Preheat the oven to 400 F and lightly grease 9-inch pie dish.
Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Bake 10-12 minutes. Let it cool while you make chocolate filling.
Reduce oven temperature to 350 F.
To make the filling in a small sauce pan over medium-low heat melt ¼ cup butter and chopped chocolate, stirring constantly until smooth. Let it cool to lukewarm.
Stir in sweetened condensed milk, egg yolks and vanilla. Stir in 1 cup chopped pecans and pour into crust.
Bake at 350 F for 25-30 minutes, until set. Cool completely before add topping.
To make the topping in a medium saucepan stir together sweetened condensed milk, butter and lightly beaten egg yolks. Cook over medium-low heat until thickens, stirring constantly. Remove from heat and stir in vanilla, coconut and pecans. Cool 30 minutes, then spread over pie.
Refrigerate the pie at least 3-4 hours before serving.
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Quick Tip: Garnish with pecans if desired.
Thanks again to OMG Chocolate Desserts for this amazing recipe.