Here’s a rich and indulgent German Chocolate Pecan Pie—a decadent twist on the classic pecan pie with layers of chocolate and coconut:
Ingredients (9-inch pie)
For the crust:
- 1 9-inch unbaked pie crust (store-bought or homemade)
For the chocolate layer:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
For the pecan pie filling:
- 1 cup light corn syrup
- 1 cup brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups pecans, chopped or halved
- 1/2 cup sweetened shredded coconut
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
2. Prepare the chocolate layer
- In a small saucepan, heat heavy cream until just simmering.
- Pour over chocolate chips in a bowl. Let sit 1–2 minutes, then stir until smooth.
- Pour chocolate mixture evenly into the unbaked pie crust.
3. Make the pecan pie filling
- In a medium bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
- Stir in pecans and shredded coconut.
4. Assemble the pie
- Carefully pour the pecan filling over the chocolate layer in the crust. The chocolate will remain mostly at the bottom for a layered effect.
5. Bake
- Bake 50–60 minutes, until the filling is set but slightly jiggly in the center.
- Cover edges with foil if the crust starts to brown too quickly.
6. Cool and serve
- Let pie cool completely (2–3 hours) to allow layers to set.
- Serve as-is or with whipped cream or vanilla ice cream.
Tips
- Chocolate layer: Use good-quality chocolate for a rich flavor; semi-sweet or bittersweet works best.
- Pecan texture: Toast pecans lightly for extra flavor.
- Make ahead: Pie can be baked a day in advance; store covered at room temperature or in the fridge.
- Optional topping: Drizzle caramel over the top for an extra indulgent touch.
I can also give a mini tartlet version so you can serve individual German Chocolate Pecan Pies—great for parties or gifts.
Do you want me to give that version?
