This pie is no joke! While it is an easy pie to make the frosting is a bit complex. I only say this because every time I have to temper eggs I get nervous. But once it is all assembled it is by far the most delicious, chocolatey, ooey gooey pie you’ll ever have!!
Let me know how you feel about tempering eggs, and if it also intimidates you!
German Chocolate Pie
Pie:
1 1/2 c. - Sugar
4 Tbsp. - Unsweetened Cocoa Powder
2 - Eggs
2/3 c. - Evaporated Milk (NOTE: you will use the rest of a 12 oz can for the frosting)
1 Tsp. - Vanilla Extract
4 Tbsp. - Butter, melted
Pinch of Salt
1/2 c. - Dark Chocolate Chunks
1 - Pillsbury Pie Crust
Preheat over to 375°F.
In a pie (or tart pan, that’s what I use) lay out pie crust and pinch edges, as desired.
Using a mixer (I use my KitchenAid stand mixer, the best kitchen appliance I own!), mix together all ingredients.
Pour mix into the pie crust and bake for 35-40 minutes.
Once this is done baking, place on a cooling rack and allow to cool completely before adding the frosting.
Frosting:
1 c. - Evaporated Milk
1/2 c. - Butter
1 c. - Sugar
3 - Eggs
1 1/2 c. - Sweetened Coconut Flakes
1 c. - Chipped Pecans, toasted
Using a medium-sized saucepot, toast pecans for about 5 minutes on medium-high heat, once toasted put in a dish and place to the side.
In the saucepot, combine the evaporated milk, butter, and sugar and place on medium heat for about 5 minutes.
While the mixture is cooking, whisk eggs in a large bowl.
Now here comes the hard part, tempering the eggs! Remove the mixture from the heat, I use a ladle for this, but slowly add in spoonfuls to the eggs while whisking constantly, no one likes scrambled eggs.
Once it has all been combined, return back to the saucepot and return to medium heat and constantly stir for about 15 to 20 minutes or thick.
Remove from the heat and add in pecans and coconut flakes.
Allow to cool completely before adding to the pie.
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