German Chocolate Pie
An easy and
delicious recipe for German chocolate pie.
Ingredients
- Pastry for single-crust pie (9 inches)
FILLING:
- 1/3 cup sugar
- 2 large egg yolks
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 4 ounces German sweet chocolate, chopped
- 1-1/2 cups whole milk
TOPPING:
- 1 large egg, lightly beaten
- 1/4 cup butter, cubed
- 1/2 cup chopped pecans, toasted
- 1/2 cup sugar
- 2/3 cup evaporated milk
- 1-1/3 cups sweetened shredded coconut, toasted
Instructions
First, preheat
the oven to 400 °. On a lightly floured surface, roll out the pastry dough into
a 1/8 inch thick circle; transfer to a 9 inch. pie plate. Cut the dough 1/2
inch beyond the edge of the plate; edge of flute.
Then, line
the unpitted dough with a double layer of aluminum foil. Fill with pie weights,
dry beans or uncooked rice. Cook 25 minutes. Remove the aluminum foil and the
weights; cook 4 to 6 minutes longer or until golden.
Let cool on rack.
To garnish,
in the microwave, melt the chocolate and butter; stir until smooth. Stir in
vanilla. In a small thick saucepan, combine the sugar and cornstarch. Whisk in
the whole milk. Cook and stir over medium heat until thickened and bubbles
forming. Reduce the heat to low; cook and stir 2 more minutes. Remove from
fire.
In a small
bowl, whisk a small amount of hot egg yolk mixture; return everything to the
pan, whisking constantly. Boil gently; cook and stir 2 minutes. Remove from
fire. Stir in the chocolate mixture. Pour into the crust.
For the
garnish, in a small saucepan, combine the evaporated milk, sugar and butter.
Cook and stir until the butter is melted and the mixture comes to a boil.
Remove from fire.
In a small
bowl, whisk a small amount of hot mixture in the egg; return everything to the
pan, whisking constantly. Boil gently; cook and stir 2 minutes. Remove from
fire. Stir in coconut and pecans. Pour over the filling.
Fresh pie 30
minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.
Simple crust
pie dough (9 inches): mix 1 1/4 cups all-purpose flour and 1/4 tsp. salt; cut
1/2 cup cold butter until crumbly. Gradually add 3 to 5 tablespoons. ice water,
mix with a fork until the dough is firm when pressed. Wrap in plastic wrap and
refrigerate for 1 hour.
Happy
Cooking Time.
