German Chocolate Cream Pie
A baked chocolate, coconut and pecan pie topped with sweetened whipped cream, more coconut and more pecans.
Servings 8
Ingredients
- 9-10 inch unbaked pie crust deep dish**
- 4 ounces German sweet chocolate chopped
- 4 tablespoons butter cut into chunks
- 1 ½ cups 12 ounces evaporated milk
- 1 ½ cups sugar
- 2-3 tablespoons cornstarch
- ¼ teaspoon salt reduce to a pinch if using salted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1-⅓ cups flaked coconut I used sweetened, but unsweetened should work
- ½ cup chopped pecans
Topping:
- 1 ½ cups heavy whipping cream
- 1 ½ to 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- Additional coconut and pecans
Instructions
- Have ready a 9 inch unbaked deep dish pie crust.
- In a small saucepan, heat the butter over medium until it is soft and starts to melt. Add the chocolate, reduce heat to low and stir until chocolate melts and mixture is smooth.
- Remove from the heat; stir in evaporated milk.
- In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture and stir until fully blended.
- Pour filling mixture into crust and sprinkle with coconut and pecans.
- Set on a rimmed baking sheet and bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack.
- Chill the pie for several hours or overnight to help set the filling, then cover with topping before serving.
- For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.
Notes
Shallow 9 inch or even the disposable "deep dish" foil pie plates will not hold all of the filling. You need a glass deep dish pie plate.
