Description
A rich and creamy German Chocolate Pie featuring a luscious chocolate custard base enriched with shredded coconut and chopped pecans, all set in a buttery pre-made pie crust and topped with semi-sweet chocolate chips. This no-bake pie is perfect for chocolate lovers seeking a quick yet indulgent dessert.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (9-inch)
Filling
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 4 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare the pie crust for baking.
- Bake Pie Crust: Place the pre-made pie crust in a 9-inch pie dish and bake according to package instructions until golden brown. Remove from oven and let it cool completely.
- Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until fully combined.
- Add Milk and Cook: Gradually whisk in the milk, making sure to avoid lumps. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it comes to a boil.
- Thicken Mixture: After boiling starts, continue cooking and stirring for another 2 minutes until the mixture thickens to a custard-like consistency.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot cocoa mixture to the yolks while whisking continuously to temper them and avoid curdling.
- Combine Egg Yolks with Mixture: Gradually pour the tempered egg yolk mixture back into the saucepan while stirring. Cook for an additional 2 minutes until thickened.
- Finish Filling: Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until fully melted and incorporated.
- Add Coconut and Pecans: Fold in the shredded coconut and chopped pecans evenly through the chocolate filling.
- Fill Pie Crust: Pour the chocolate custard filling into the cooled pie crust and smooth the top evenly.
- Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips over the top of the filling for extra texture and flavor.
- Chill Pie: Refrigerate the pie for at least 4 hours or until fully set. Alternatively, it can be served slightly warm if preferred.
Notes
- Ensure the pie crust is completely cooled before adding the filling to avoid melting the custard.
- Tempering the egg yolks carefully is crucial to prevent scrambled eggs and achieve a smooth custard.
- The pie can be served chilled for a firm texture or slightly warm for a softer consistency.
- For a nut-free version, omit the pecans and increase shredded coconut or use chopped toasted almonds as a substitute.
- Use full-fat milk for the best creamy texture; however, 2% milk can be used as a lower-fat alternative.
