German Chocolate Pie

If you need simple and easy recipe for Christmas dessert to make at the last minute, try this German Chocolate Pie!
German Chocolate Pie is melt-in-your-mouth dessert with rich and fudgy, flourless chocolate filling and classic coconut – pecan topping.

Read also vegan brownie recipe
For the Crust:
1 ¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon sugar
½ cup unsalted butter (cold and cut into half inch cubes)
2-4 tablespoons cold water
For Chocolate Filling:
8 oz. semi-sweet chocolate-chopped (you can use 4 oz. sweet and 4 oz. semisweet chocolate if you like sweeter pie)
¼ cup unsalted butter
1 (14 oz.) can sweetened condensed milk
4 egg yolks-lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
For Coconut-Pecan Topping:
1 (14 oz.) can sweetened condensed milk
3 egg yolks-lightly beaten
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cup sweetened flaked coconut
¾ cup pecans-chopped
  • To make the crust in a large bowl whisk together flour, sugar and salt. Add pieces of cold butter and press with a fork until it starts to look like a coarse meal. Add 1 tablespoon of water at the time and continue mixing until a dough forms. Wrap the dough with the plastic wrap and refrigerate for at least 30 minutes to an hour.
  • Preheat the oven to 400 F and lightly grease 9-inch pie dish.
  • Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Bake 10-12 minutes. Let it cool while you make chocolate filling.
  • Reduce oven temperature to 350 F.
  • To make the filling in a small sauce pan over medium-low heat melt ¼ cup butter and chopped chocolate, stirring constantly until smooth. Let it cool to lukewarm.
  • Stir in sweetened condensed milk, egg yolks and vanilla. Stir in 1 cup chopped pecans and pour into crust.
  • Bake at 350 F for 25-30 minutes, until set. Cool completely before add topping.
  • To make the topping in a medium saucepan stir together sweetened condensed milk, butter and lightly beaten egg yolks. Cook over medium-low heat until thickens, stirring constantly. Remove from heat and stir in vanilla, coconut and pecans. Cool 30 minutes, then spread over pie.
  • Refrigerate the pie at least 3-4 hours before serving.
  • Garnish with pecans if desired.