Recipe for German Chocolate Pie
This German Chocolate Pie is a rich and decadent dessert, perfect for chocolate lovers. It combines a creamy chocolate filling with a coconut-pecan topping, reminiscent of the classic German chocolate cake. Here’s how to make it:
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Chocolate Filling:
- 1 1/4 cups granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup heavy cream
- 4 large egg yolks, beaten
- 6 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Coconut-Pecan Topping:
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter
- 2 large egg yolks, beaten
- 3/4 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Prepare the Chocolate Filling:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the milk and heavy cream until the mixture is smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Gradually whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then return the egg mixture to the saucepan.
- Cook over medium heat, stirring constantly, for 2 minutes. Remove from heat and stir in the chopped chocolate, unsalted butter, and vanilla extract until smooth.
- Pour the chocolate filling into the cooled crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
Prepare the Coconut-Pecan Topping:
- In a medium saucepan, combine the granulated sugar, evaporated milk, unsalted butter, and beaten egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
- Stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the topping to cool slightly.
Assemble the Pie:
- Spread the coconut-pecan topping evenly over the chilled chocolate filling.
- Refrigerate the pie for at least 1 hour before serving to allow the topping to set.
Serve:
- Slice and serve the German Chocolate Pie chilled. Enjoy this rich and decadent dessert!
Tips:
- Crust Alternatives: You can use a pre-made pie crust or a traditional pastry crust if you prefer.
- Chocolate: Use high-quality chocolate for the best flavor in the filling.
- Storage: Store any leftovers in the refrigerator for up to 5 days.
Enjoy your German Chocolate Pie, a deliciously indulgent treat that combines the best of chocolate and coconut-pecan flavors!
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