Coconut-Pecan German Chocolate Pie Recipe

German chocolate cake is a decadent, delicious treat. But sometimes you just want to switch it up. This coconut-pecan German chocolate pie is a fresh take on the ingredients of the classic cake. Silky smooth and delicious, this German chocolate pie won’t stay in your fridge for long! (1)

Ingredients

For the crust:

• 1 ¼ cups all-purpose flour (substitute gluten-free flour if needed)
• ¼ teaspoon salt
• 6 tablespoons cold lard
• 3-4 tablespoons ice water

Or, you can use any pie crust recipe you like or even use a premade crust.

For the filling:

• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 14 ounces sweetened condensed milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped

For the topping:

• ½ cup brown sugar, packed
• ½ cup heavy whipping cream
• ¼ cup butter, cubed
• 2 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• ¼ cup pecans, chopped

Directions

1. Mix flour and salt in a small bowl. Cut in the lard until the mixture is crumbly. Add the ice water gradually while tossing the mixture with a fork until the dough holds together when it’s pressed. Shape the dough into a disk and cover it in plastic wrap. Refrigerate the dough for at least 30 minutes or overnight.
2. Preheat the oven to 400 degrees Fahrenheit. Lightly flour your work surface. Roll your dough out to a ⅛-inch thick circle. Transfer the dough to a 9-inch pie plate. Trim the pastry to ½ inch beyond the rim of the pie plate. Flute the pastry’s edges with a fork or your hands. Do not prick the pastry. Line the pastry with a double layer of foil. Fill the bottom of the plate with pie weights. Alternatively, you can use dried beans or uncooked rice.
3. Bake the pie crust for 11 to 13 minutes or until the bottom is lightly browned. Take out the pie weights and foil. Cook the crust uncovered for 6 to 8 minutes longer or until it is light brown. Set the crust to the side to cool. Reduce the oven temperature to 350 degrees Fahrenheit.
4. Melt the German and unsweetened chocolates in a large bowl in the microwave. Stir them together until they’re smooth, then allow them to cool slightly. Whisk in the milk, 4 eggs yolks, and vanilla. Once they’re fully combined, stir in the pecans. Pour the mixture into the crust. Cook for 16 to 19 minutes or until set. Set the pie to the side to cool for an hour.
5. In a small saucepan over medium heat, combine the brown sugar, cream, and butter. Bring the mixture to a bowl, stirring to dissolve the brown sugar. Remove the pan from heat.
6. Add the 2 egg yolks to a small heat-safe bowl. Whisk a small amount of the hot mixture into the yolks. Pour the yolk mixture into the pan. Place the pan back over medium heat, stirring constantly. Continue to cook, stirring constantly, for 2 to 3 minutes or until the mixture thickens. Remove the pan from heat and stir in shredded coconut and vanilla extract. Set aside to cool for 10 minutes.
7. Pour the topping over the pie filling. Sprinkle with pecans. Refrigerate the pie for 4 hours or until it is cold. Then, serve.