German Chocolate Pie

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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prebake graham cracker crust according to package directions; let cool.
  • In a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks.
  • place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes.
  • Continue to whisk and heat until quite thick, about 1 ½ minutes.
  • Remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color.
  • Stir in the coconut and pecans.
  • Pour filling into the cooled pie shell.
  • Gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
  • Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
  • Shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
  • Add in the chocolate syrup and continue to beat until it is stiff but not grainy.
  • Stir in the pecans and coconut.
  • Smooth topping over the pie, mounding it in the center.
  • Drizzle with additional chocolate syrup.
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