German Chocolate Pie

 

 

 

 

 

 

Ingredients

For the Crust:

1 ½ cups chocolate cookie crumbs (or graham cracker crumbs)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Chocolate Filling:
1 cup semi-sweet chocolate chips (or chopped chocolate)
1 cup heavy whipping cream
¼ cup granulated sugar
½ teaspoon vanilla extract
Pinch of salt
For the Coconut-Pecan Topping (German Chocolate Style):
1 cup sweetened shredded coconut
½ cup chopped pecans
¼ cup granulated sugar
2 tablespoons unsalted butter
¼ cup evaporated milk (or whole milk)
1 teaspoon vanilla extract

Instructions

1. Prepare the Crust
In a medium bowl, combine chocolate cookie crumbs and sugar.
Add melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
Refrigerate for at least 30 minutes to set while you prepare the filling.
2. Make the Chocolate Filling
In a medium saucepan over low heat, combine chocolate chips, heavy cream, sugar, and salt.
Stir continuously until the chocolate melts completely and the mixture is smooth and glossy.
Remove from heat and stir in the vanilla extract.
Pour the chocolate filling into the chilled crust and spread evenly.
Refrigerate for 1–2 hours until the filling is firm.
3. Prepare the Coconut-Pecan Topping
In a small saucepan, combine sugar, butter, and evaporated milk.
Cook over medium heat, stirring constantly, until the mixture starts to thicken (about 3–5 minutes).
Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract.
Let the mixture cool slightly, then spoon evenly over the chilled chocolate filling.
4. Chill and Serve
Refrigerate the pie for an additional 30–60 minutes to let the topping set.
Slice and serve chilled. Optional: garnish with extra chocolate shavings or toasted coconut