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Classic German Chocolate Pie

A decadent slice of german chocolate pie featuring a rich chocolate filling, fluffy toasted meringue, and toasted coconut.
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Make this rich, indulgent German Chocolate Pie featuring a creamy chocolate filling and a gooey coconut-pecan topping. This recipe delivers the classic cake flavor in a simple pie format.

Ingredients

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  • 1 pre-made 9-inch pie crust (or homemade)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 3 large egg yolks, lightly beaten
  • 1/2 cup salted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar (for meringue)

Instructions

  1. Prepare your 9-inch pie crust and set it aside. If using a store-bought crust, follow package directions for pre-baking if required.
  2. In a medium saucepan, whisk together 1 cup sugar, cocoa powder, flour, and salt.
  3. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil rapidly.
  4. Remove the saucepan from the heat. Stir in the butter pieces until fully melted and smooth.
  5. In a small bowl, lightly beat the 3 egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot chocolate mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return to low heat and cook, stirring constantly, for 1 minute. Do not let it boil.
  7. Remove from heat and stir in the vanilla extract. Pour the chocolate filling into the prepared pie crust.
  8. In a clean, dry mixing bowl, beat the 3 egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
  9. Gently spread the meringue over the hot chocolate filling, making sure the meringue touches the edge of the crust all around to seal it.
  10. Bake at 350 degrees F for 10 to 12 minutes, or until the meringue is lightly golden brown.
  11. While the meringue bakes, combine the coconut and pecans in a small, dry skillet. Toast over medium-low heat, stirring often, until lightly browned, about 3 to 5 minutes.
  12. Remove the pie from the oven. Immediately sprinkle the toasted coconut and pecan mixture evenly over the hot meringue.
  13. Cool the pie completely on a wire rack before slicing and serving.

Notes

  • For the best texture, use room temperature egg whites for the meringue.
  • To toast the coconut and pecans evenly, keep them moving constantly in the skillet.
  • If you prefer a simpler topping, skip the meringue and simply top the cooled chocolate filling with whipped cream before sprinkling with the toasted coconut-pecan mixture.

Nutrition

Find it online: https://delicerecipe.com/german-chocolate-pie-recipe-classic-gooey-topping/