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German Chocolate Pie Is A Tried-And-True Classic

Name: German Chocolate Pie Is A Tried-And-True Classic
Total time: 4 h 5 min
Yield: 8 servings
Ingredients: 0.5 (14.1-oz.) pkg. refrigerated piecrusts; 2.5 cup half-and-half; 5 ounce German’s sweet chocolate baking bars (from 2 [4-oz.] bars); 0.33 cup light brown sugar; 3 tablespoon cornstarch; 3 large egg yolks; 1 tablespoon vanilla extract; lkjhlkjh; 0.25 cup salted butter; 1 (7-oz.) pkg. sweetened shredded coconut; 1 cup pecans; 1 cup evaporated coconut milk (from 1 [12.2-oz] can); 0.5 cup light brown sugar; 2 teaspoon vanilla extract; 0.5 teaspoon kosher salt; 3 large egg yolks; Whipped cream, for serving

8 servings

This German chocolate pie has all of the elements of the beloved cake (chocolate, pecans, and coconut), just in pie form. The crust requires baking, but the rest is mixed and chilled.

Ingredients

pkg. refrigerated piecrusts
14.1-oz.
½
half-and-half
2 ½ c
German’s sweet chocolate baking bars
from 2 [4-oz.] bars
5 oz
light brown sugar
⅓ c
cornstarch
3 tbsp
egg yolks
3 large
vanilla extract
1 tbsp
lkjhlkjh
salted butter
¼ c
pkg. sweetened shredded coconut
7-oz.
1
pecans
1 c
evaporated coconut milk
from 1 [12.2-oz] can
1 c
light brown sugar
½ c
vanilla extract
2 tsp
kosher salt
½ tsp
egg yolks
3 large
Whipped cream
for serving

Directions

1
Prepare and bake piecrust according to package directions in a 9-inch pie dish. Cool completely.
2
Add half-and-half and chocolate to a medium saucepan. Cook over medium-low, stirring often, until chocolate is just melted, about 3 minutes. Remove from heat.
3
Whisk together brown sugar, cornstarch, and egg yolks in a medium bowl until combined. Gradually whisk in 1/3 cup of the chocolate mixture, whisking constantly until combined.
4
Whisk brown sugar mixture into remaining chocolate mixture in saucepan; cook over medium-low, whisking constantly, until mixture comes to a boil and thickens, 3 to 5 minutes.
5
Remove from heat and whisk in vanilla and butter. Pour Chocolate Filling through a fine mesh strainer into prepared Crust, spreading into an even layer. Immediately cover Chocolate Filling with plastic wrap directly on surface, and chill in refrigerator until set, about 40 minutes.
6
Melt butter in a large skillet over medium. Add coconut and pecans; cook, stirring often, until coconut is just beginning to turn light brown and pecans are toasted, 3 to 5 minutes.
7
Whisk in evaporated coconut milk, brown sugar, vanilla, salt, and egg yolks. Cook over medium-low, whisking often, until mixture thickens slightly, 5 to 7 minutes. Remove from heat, and transfer to a medium heatproof bowl. Let cool to room temperature, about 30 minutes.
8
Spread cooled Coconut Topping evenly over Chocolate Filling. Chill, uncovered, in refrigerator for at least 3 hours, or up to 12 hours before serving.
9
Slice and serve with whipped cream.