German Chocolate Pie

"Hammett House Restaurant, Claremore, Oklahoma"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
15
Serves:
10
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I use a regular pre baked pie crust. This pie is one of my favorite desserts of all time.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes