German Chocolate Pie

German Chocolate Pie

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Filling:
1 cup semisweet chocolate chips
1/4 cup unsalted butter
1 can (12 oz) evaporated milk
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Topping:
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup evaporated milk
1/2 cup granulated sugar
1/4 cup unsalted butter
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
Crust:

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, then set aside to cool.
Filling:

In a medium saucepan, melt the semisweet chocolate chips and unsalted butter over low heat, stirring constantly until smooth. Remove from heat.
In a large bowl, whisk together the evaporated milk, granulated sugar, eggs, vanilla extract, and salt until well combined. Gradually add the melted chocolate mixture, whisking until smooth.
Pour the filling into the prepared crust. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Allow the pie to cool completely.
Topping:

In a medium saucepan, combine the sweetened shredded coconut, chopped pecans, evaporated milk, granulated sugar, unsalted butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and allow to cool slightly.
Spread the topping evenly over the cooled pie.
Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 3 hours 10 minutes (including chilling time)
Kcal: 450 kcal | Servings: 8 servings