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
• Espresso Powder
• Kosher Salt
• Fresh Pecans
• Shredded Coconut
• For Garnish:  Salted Caramel Sauce, Sweet Whipped Cream​

German Chocolate Pecan Pie

German Chocolate Pecan Pie

GERMAN CHOCOLATE PECAN PIE

If you like German Chocolate Cake, you are going to LOVE German Chocolate Pecan Pie – a wonderful rich & 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 flavor to perfection!
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German Chocolate Pecan Pie

​INGREDIENTS:
1 pie crust (homemade or refrigerated)
2-1/2 cups (250g) pecans
3 large eggs (room temperature)
¼ cup (4 tablespoons) unsalted butter (melted)
1/2 cup (110g) dark brown sugar
1 cup (240ml) dark corn syrup
2 teaspoons pure vanilla extract
1 teaspoon espresso powder
1/2 teaspoon kosher salt
1 cup (180 German Chocolate Bar (chopped)
3/4 cup (60g) sweetened shredded coconut
 
Garnish: 
Salted caramel sauce
Coconut Flakes
Sweetened Whipped Cream
Grated Chocolate
Whole Pecans
 
HOW I MAKE THIS:

1. Toast the pecans on a baking sheet at 350°F for about 8 minutes, turning them halfway thru. After they have cooled, chop half into chunks, leaving the other half whole. I usually toast a few additional pecans to use as garnish for the top of my pie. 
2. PREPARE PIE CRUST: For this pie we’ll be using a single pie crust on the bottom of a 9x2-inch dish glass pie plate. Prepare pie crust per your favorite recipe, or use 1 refrigerated pie crust. 
3. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
4. Preheat oven to 425°F and adjust oven rack to the lowest position possible.
5. BLIND BAKE PIE CRUST: Remove pie plate from refrigerator, line crust with aluminum foil or parchment paper, covering edges to prevent browning, and fill with pie weights, filling the whole way up to the rim of the pie plate. Bake for 15 minutes or until dough looks dry and pale in color.
6. Remove foil/parchment and weights, rotate plate, and bake 5-10 additional minutes until crust is light golden brown. Remove pie plate from oven. 
7. PREPARE FILLING: In a medium mixing bowl, whisk together the brown sugar, salt and espresso powder.  Mix in melted butter, corn syrup, eggs and vanilla extract (there should be no streaks of egg). Fold in chopped pecans and chopped German Chocolate bits. Pour mixture evenly in crust.
8. As soon as the pie shell comes out of the oven, decrease the oven temperature to 350°F and adjust oven rack to middle position.  Pour the pecan mixture over the back of a spoon into the warm pie shell (this will prevent your crust from cracking). Place a pie crust shield on top of crust.
9. Bake on the middle rack until the pie looks set and yet soft, like gelatin, when pressed gently with the back of a spoon, 50-55 minutes.  Rotate pie plate half-way thru backing. If pie is browning too quickly, remove pie crust shield and tent aluminum foil over the whole pie.
10. Transfer the pie to a rack; cool for at least 3-4 hours. The pie filling will set as it cools. 
11. Like your pie warm? You still need to let it rest, and then once it's set up, you can place it back in the oven (or toaster oven) to briefly warm it back up. It'll only need a few minutes.
12. Before serving, drizzle with warm Salted Caramel Sauce and sprinkle with shredded coconut.  Or, you can garnish with sweetened whipped cream, shredded coconut, chocolate shavings and additional pecan pieces. 
13. This pie is best served within 3 days. To store it, leave it lightly covered at room temperature, for up to 2 days, or in the refrigerator for 4-5 days. You can rewarm it in a 350ºF oven before serving. DO NOT STORE IN AN AIR-TIGHT CONTAINER OR THE PIE WILL LIQUIFY!

YIELD:  8 servings

Originally posted November 2012; updated November 2018
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