For a completely decadent dessert, try this amazing German Chocolate Pie. Atop a bed of chocolate chips lies a thick, chewy, and crunchy layer of coconut and pecans. When paired with my Amish Never Fail Pie Crust, it’s absolutely divine!
German Chocolate Pie
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Ingredients
- 1 cup light corn syrup
- 3 large eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 3/4 cup sweetened flaked coconut
- 3/4 cup semisweet mini chocolate chips
- 1 9-inch par-baked pie crust (Try my Amish Never Fail Pie Crust recipe below!)
Instructions
- Pre-heat oven to 350°F.
- In a large bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla until pale and well-blended. Stir in the pecans and coconut.
- Sprinkle the chocolate chips into the pie crust. Pour the filling over the chocolate chips and smooth the top.
- Bake for 80 to 85 minutes until the filling no longer wiggles when shaken gently.
PLEASE NOTE: The original recipe calls for 55-60 minutes, but it took my calibrated oven 80-85 minutes.
Adapted from Just a Pinch. Photography by The PKP Way.
If using my Amish Never Fail Pie Crust, bake for 20 minutes before filling.
The only way to improve this recipe is to add some REAL German chocolate in place of the semi-sweet chocolate. If you can find it, I think you will really enjoy the depth of flavor!
i tried it and it was so yummy and delicious.but the pie was a bit burnt from top evn i baked it for 80 mnts ..what could b the reason??
When the top begins to brown cover it loosely with foil trying not to lay it on the filling, this should help prevent it from over browning. Hope this helps.
How long/what temp do you par-bake crust?
80 minutes was too long. The pie was good but the pecans on top left a burnt taste. Check your pie after one hour.
Not a keeper.
I made note of that time in the recipe. Start checking at 60min. 🙂