GERMAN CHOCOLATE PECAN PIE

German Chocolate Pecan Pie

German Chocolate Pecan Pie - a wonderful rich and silky combination of sweet caramel filling, German chocolate, toasted pecans and tender flaked coconut, layered in a buttery and flaky crust.  Topped with a drizzle of warm Salted Caramel Sauce, this pie is perfection! 

Toasting the pecans increases the nutty flavor and gives the pecans a delicate crunchy bite.  A touch of brewed coffee is the secret ingredient in the caramel filling creates the silkiest and creamiest flavor ever.  Homemade Salted Caramel Sauce and flaked coconut on top identify this as something special!  If you love German Chocolate Cake, you are going to love every bite of this decadent pie!

German Chocolate Pecan Pie

Simple Ingredients combine into something special!

• Pie Crust (homemade or deep dish frozen or ready made)
• German Chocolate (you can substitute semi-sweet or milk chocolate)
• Fresh Eggs
• Unsalted Butter
• Brown Sugar
• Dark Corn Syrup
• Pure Vanilla Extract
• Brewed Coffee
• Kosher Salt
• Spoonful of Flour
• Fresh Pecans
• Shredded Coconut
• For Garnish:  Salted Caramel Sauce, Sweet Whipped Cream​

German Chocolate Pecan Pie

EASIEST PIE TO MAKE - READY FOR BAKING IN MINUTES!

1.  Toast Pecans.

2.  Prepare pie crust.

3.  Preheat oven to 400 degrees. 

4.  Chop chocolate and sprinkle evenly inside pie crust, then sprinkle pecans evenly on top.

5.  Whisk the eggs, then add corn syrup, brown sugar, coffee, vanilla and salt together in a large bowl; whisk in melted butter. Stir in flaked coconut.  Once well blended and thick, pour evenly over top of pecans.

6.  Bake the pie for 15 minutes.  After the first 15 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Reduce heat to 350 degrees, rotate the pie and continue baking for an additional 15-20 minutes, or until the top is set and lightly browned.  You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. 

7.   Remove pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.

8.   Garnish with a drizzle of warm Salted Caramel Sauce and sprinkle with shredded coconut.  Or, you can garnish with whipped cream, chocolate shavings and additional pecan pieces. 

9.  Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

German Chocolate Pecan Pie

GERMAN CHOCOLATE PECAN PIE

German Chocolate Pecan Pie - a wonderful rich & silky combination of sweet caramel filling, German chocolate, toasted pecans and tender flaked coconut, all layered in a buttery and flaky crust. 

​Topped with a drizzle of warm Salted Caramel Sauce, this pie is perfection!  Toasting the pecans increases the flavor and gives the pecans a delicate crunchy bite.  If you love German Chocolate Cake, you are going to love this pie!

German Chocolate Pecan Pie

​INGREDIENTS:
Pie Crust:
1 deep-dish pie crust
Egg Wash:  1 egg (room temperature + ½ teaspoon water, beaten with a fork until frothy)
Cinnamon-Sugar
 
Filling:
6 ounces German chocolate (chopped)
2 large eggs (room temperature)
5 tablespoons butter (melted)
1/2 teaspoon kosher salt
1/2 cup packed brown sugar
2/3 cup dark corn syrup
1 tablespoon pure vanilla extract
2 tablespoons flour
2 tablespoons brewed coffee (brew it strong)
3/4 cup shredded coconut (or flakes if you prefer)
2-1/2 cups pecans
 
Garnish:  Salted Caramel Sauce, Coconut Flakes, Fresh sweetened Whipped Cream, grated chocolate & whole pecans (pick your favorites!)

HOW I MAKE THIS:

1.  MAKE PIE DOUGH – you can do this ahead of time and refrigerate until ready to use.

2.  TOAST PECANS - Toast the pecans on a baking sheet at 350 degrees for about 8 minutes, tossing them halfway thru. After they have cooled, chop into desired pieces.  I usually toast a few additional pecans to use as garnish for the top of my pie. 

3.  Remove dough from refrigerator and allow to soften slightly (about 10 minutes) before rolling. 

4.  Roll dough into a 12-inch circle on floured counter.  Roll dough loosely around your rolling pin and unroll into the pie place, leaving at least a 1-inch overhand on each side.  Working in a circular motion, ease dough into place by gently lifting edge of dough with one hand while pressing into plate bottom with the other hand.  Wrap with plastic wrap and refrigerate until dough is firm, about 30 minutes.

5.  Lightly sprinkle flour into bottom of glass or ceramic pie plate (this will keep your crust from sticking to the bottom of the pie plate.)  A glass pie plate works the best for this pie so you can see when the crust on the sides is browning, which signals that the pie is finished.

6.  Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate.  Using your thumb and forefinger, flute and crimp edge of dough evenly around pie plate. Use a fork to prick the dough all over the bottom and sides of the pie plate. brush the crust edge with an egg wash.  Sprinkle top edge of pie crust with cinnamon sugar (optional).  Wrap in plastic wrap and refrigerate again until dough is firm, about 15 minutes.

7.  Adjust the oven rack to the lowest position and preheat to 400 degrees.
 
8.  Remove pie plate from refrigerator.  Sprinkle chopped chocolate evenly inside pie crust, then sprinkle pecans evenly on top.

9.  MAKE PIE FILLING:  Whisk the eggs, then add corn syrup, brown sugar, coffee, vanilla and salt together in a large bowl; whisk in melted butter. Stir in flaked coconut.  Once well blended and thick, pour evenly over top of pecans.

10.  Bake the pie for 15 minutes.  After the first 15 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Reduce heat to 350 degrees, rotate the pie and continue baking for an additional 15-20 minutes, or until the top is set and lightly browned.  You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. 

11.  Remove pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.

12.  Garnish with a drizzle of warm Salted Caramel Sauce and sprinkle with shredded coconut.  Or, you can garnish with whipped cream, chocolate shavings and additional pecan pieces. 

13.   Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

YIELD:  One 9-inch pie

NOTES: 
·  Instead of German chocolate, you can substitute with 6 oz. of dark chocolate chips or semi-sweet chocolate chips.

·  Corn syrup is a must in traditional pecan pie, but in a pinch you can use light corn syrup instead of the dark corn syrup.

·  I usually top this pie with a drizzle of warm Salted Caramel Sauce and sprinkle with shredded coconut, so that the folks that don’t like coconut can tell it’s different than a traditional pecan pie. 

Originally posted November 2012; updated November 2018
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