Learn how to make German chocolate pie.
It is crowd-pleasing perfection!
(Alternatively, you canmake your own pie crustand blind-bake it.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
You just need the crust to be fully baked because this is a cold-set pie.)
What’s the Difference Between German Chocolate and Regular Chocolate?
Fun fact: The origin of German chocolate is not actually Germany, but ratherit’s from the South.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Other chocolate cakes use cocoa powder or darker chocolate for a more intense flavor profile.
We do not recommend freezing it as the pudding filling may split when thawed.
Ways To Serve German Chocolate Pie
We think you should serve this pie with unsweetened whipped cream.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
It is optional, but really helps cut the sweetness of this rich pie.
Consider one of these favorites:
Ingredients
Crust:
1/2(14.1-oz.)
pkg.refrigerated piecrusts
Chocolate Filling:
2 1/2cupshalf-and-half
5oz.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
)salted butter
1(7-oz.)pkg.
Prepare the Chocolate Filling:
Add half-and-half and chocolate to a medium saucepan.
Cook over medium-low, stirring often, until chocolate is just melted, about 3 minutes.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
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.
Pour Filling into Crust:
Remove from heat and whisk in vanilla and butter.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Pour Chocolate Filling through a fine mesh strainer into prepared Crust, spreading into an even layer.
Meanwhile, prepare the Coconut Topping:
Melt butter in a large skillet over medium.
Whisk in evaporated coconut milk, brown sugar, vanilla, salt, and egg yolks.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
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.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Add Topping to pie:
Spread cooled Coconut Topping evenly over Chocolate Filling.
Chill, uncovered, in refrigerator for at least 3 hours, or up to 12 hours before serving.
Serve:
Slice and serve with whipped cream.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Credit:Jen Causey; Food Stylist: Emily Nabors Hall
