German Chocolate Pecan Pie

READY IN: 1hr 15mins




  • In a food processor, pulse the flour with 1/2 teaspoon salt.
  • Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
  • Drizzle in the ice water and pulse just until the dough comes together.
  • Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
  • On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
  • Cut the excess dough to leave a 1/2-inch overhang.
  • Using your fingers, roll the dough edge under and crimp.
  • Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
  • Preheat the oven to 400º.
  • Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
  • Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
  • Meanwhile, in a medium bowl, whisk the eggs.
  • In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
  • Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
  • Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
  • Let the pie cool completely before slicing.