Tasty German Chocolate Pie
Indulge in the rich and decadent flavors of this Tasty German Chocolate Pie, a show-stopping dessert that combines velvety chocolate with the nutty, tropical sweetness of coconut and pecans. Featuring a luscious chocolate filling nestled in a flaky pre-made pie crust, this pie is baked to perfection and finished with a cloud of homemade whipped cream. Optional garnishes of toasted coconut flakes and chocolate shavings add an irresistible flair, making it as visually stunning as it is delicious. Perfect for holidays, celebrations, or any occasion that calls for a touch of indulgence, this easy-to-follow recipe is sure to become a favorite. Ready in just over an hour, this German chocolate pie is a must-try for fans of bold, sweet flavors.
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Recipe Information
Ingredients
- 1 Pre-made pie crust
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 0.75 cup Light corn syrup
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Shredded sweetened coconut
- 1 cup Chopped pecans
- 0.5 cup Heavy cream
- 0.25 cup Powdered sugar
- 0.25 cup Toasted coconut flakes (optional for garnish)
- 0.25 cup Chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9-inch pie dish by placing the pre-made pie crust into it and crimping the edges.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and unsalted butter together in 30-second increments, stirring after each interval, until smooth. Set aside to cool slightly.
In a mixing bowl, whisk together the granulated sugar, light corn syrup, and eggs until thoroughly combined. Stir in the vanilla extract.
Slowly pour the melted chocolate mixture into the bowl with the egg mixture, stirring constantly to prevent the eggs from curdling.
Fold in the shredded coconut and chopped pecans, ensuring the mixture is evenly combined.
Pour the filling into the prepared pie crust, spreading it out evenly.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and slightly puffed. If the crust begins to brown too quickly, cover the edges with aluminum foil.
Remove the pie from the oven and let it cool completely on a wire rack.
While the pie cools, prepare the whipped cream topping. Using a hand mixer or stand mixer, beat the heavy cream and powdered sugar together until soft peaks form.
Once the pie is cooled, spread the whipped cream over the top in an even layer.
If desired, garnish the pie with toasted coconut flakes and chocolate shavings for an extra touch of decadence.
Slice and serve! Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
6052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.1 g | 450% | |
| Saturated Fat | 188.4 g | 942% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 729.7 g | 265% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 613.1 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 256 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
