German Chocolate Pie

As soon as I saw this pie in a recent Taste of Home magazine, I knew I had to make it (although I did make a few changes).  And soon!  I'm usually not a fan of nuts, but I really like coconut pecan cooked frosting.  Something about it just makes my tummy smile.  This pie starts with my favorite pastry crust, filled with luscious chocolate and topped with a coconut pecan layer.  This pie was a big hit at my house.  My oldest Hungry Puppy (who isn't a super fan of chocolate) loved this pie. This pie does not disappoint!

German Chocolate Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold butter

Chocolate Filling:
4 ounces German Chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Coconut Pecan Layer:
1/2 cup packed brown sugar
1/2 cup whipping cream
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.  Set aside.

In a medium bowl, combine the flour, sugar and salt.  Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.  Pour mixture into the prepared pie plate, and press on the bottom and up the sides of the plate.  Bake in the preheated oven for about 15 minutes, or until the crust is very lightly browned.  Remove from the oven and set aside.

To make the chocolate filling, place the German chocolate and unsweetened chocolate in a microwavable bowl, and heat in the microwave in 30 second intervals, stirring well after each interval, until melted and smooth.  Remove chocolate from the microwave and stir in  sweetened condensed milk, eggs, and vanilla extract until well blended.  Pour the chocolate mixture into the crust and return to the oven and bake for about 18 to 20 minutes or until just set in the center.  Remove from the oven and let cool for about one hour.

For the coconut pecan layer, place the egg yolks in a medium bowl.  Place the brown sugar, whipping cream, and butter in a saucepan and heat over medium heat until mixture is boiling, stirring frequently.  Very slowly pour about 1/2 to 3/4 cup of the brown sugar mixture into the egg yolks, whisking constantly.  Return the brown sugar mixture to the burner, and pour the egg yolk mixture into the pan, whisking constantly.  Continue to cook the mixture over medium heat until thickened slightly and just starting to bubble.  Remove the saucepan from the heat and add the vanilla extract, coconut, and pecans.  Let cool slightly, then pour over the the chocolate filling layer.  Place the pie in the refrigerator and chill for 4 hours, or overnight until cold.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy