German Chocolate Pie

I used Venetian chocolate in my pie because that’s my favorite, but you can use your favorite. We have at our store a huge variety of chocolate.

Serve this pie for Thanksgiving, Christmas, or any special occasion. It’s sure to be a hit!

German Chocolate Pie

• Pastry for single crust pie (9-inch)
• 4 ounces good quality milk chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Topping:

• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

Instructions:

1. Place the pie crust in a 9 inch pie pan and crimp the edges. Chill for 30 minutes. Blind bake by lining the crust with aluminum foil. Add pie weights and bake at 375 degrees F for 10-15 minutes. Remove from oven and lift the foil with the pie weights out of the crust. Bake for another 7-10 minutes. Remove from oven and allow to cool.
2. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
3. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
5. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.