Holidays are the perfect excuse for delicious, decadent desserts! One of my favorites is German Chocolate Pecan Pie. As a girl, my favorite birthday cake was Mom’s homemade German chocolate cake. My favorite pie was pecan. So this pie is the best of both delectable tastes!
If you love German chocolate cake and pecan pie, this is the perfect combination and it is really easy to make. It’s the perfect end to that holiday meal, served with a great cup of coffee, or a wonderful addition to a dessert party! Forget the cookies! Your friends will love this even more!
First, prepare a pie crust for one 9-inch pie. Use your favorite recipe or a packaged or refrigerated crust. Refrigerate for 1 hour. Then roll out and fit into pie plate.
For the filling you will need the following:
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 1/4 cup butter, melted
- 3 eggs
- 1-1/2 teaspoons vanilla
- 1/3 teaspoon salt
- 2 cups pecan halves
- 3/4 cup semisweet chocolate chips
- 1-1/2 cups sweetened flaked coconut
Preheat your oven to 350 degrees. Place a piece of aluminum foil over prepared crust in pie plate and weight with pie weights or dried beans. Bake the crust for 8 minutes. Remove from oven and remove foil and weights.
In the meantime, in a large bowl, combine the brown sugar, light corn syrup, and dark corn syrup. Add the melted butter and three eggs, whisking to combine after each egg. Then add the vanilla, salt, and pecans. Whisk until well blended.
Sprinkle semisweet chocolate chips evenly over the bottom of the crust. Sprinkle the coconut evenly on top of the chocolate chips. Carefully spoon the filling mixture on top of the coconut. DO NOT POUR over the coconut to ensure that the coconut and chips remain evenly distributed. Place filled pie in the oven and bake one hour until a knife inserted between the edge of the pie and the middle comes out clean and the middle is set. If necessary, cover the crust with strips of aluminum foil to prevent burning. Once filling is set, remove pie from oven and cool completely on wire rack.
Serve at room temperature. To serve, cut the pie into 10 to 12 slices and top each with a dollop of whipped cream.
This is an extremely rich dessert. One pie should easily serve 10-12 people.
If there are leftovers, store in the refrigerator as you would any custard-based pie. Just bring to room temperature before serving so that all of the flavor is fully developed.
As a variation or to make slicing the pie easier, substitute coarsely chopped pecans for the pecan halves.
I hope you enjoy this pie as much as I do!
