German Sweet Chocolate Cream Pie
This German Sweet Chocolate Cream Pie is the perfect blend of chocolate, coconut and pecans. If you love the cake, you'll love the pie too!
Prep Time10 mins
Cook Time50 mins
Chilling Time4 hrs
Total Time1 hr
- 1 unbaked deep-dish pie shell
- 4 ounces German sweet chocolate this is sold in the baking aisle of your grocery store in bars-check the measurement to make sure you’re getting the right stuff!
- ¼ cup butter
- 12 ounces evaporated milk NOT sweetened condensed milk
- 1 ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 eggs beaten
- 1 teaspoon vanilla
- 1 1/3 cup shredded coconut I like to buy unsweetened coconut
- ½ cup pecans chopped
- Whipped cream or vanilla ice cream optional
In medium saucepan, melt chocolate with butter until smooth over medium heat. Gradually add milk and blend with whisk. Add sugar, cornstarch, salt and stir until smooth. Remove from heat and add vanilla and beaten eggs stirring constantly so eggs do not scramble. Gradually blend in chocolate. Pour chocolate mixture into pie shell.
Combine nuts and coconut. Sprinkle over chocolate filling.
Bake at 375° for 45 to 50 minutes, watching to make sure coconut does not burn. Filling will be soft but will set while cooking.
Cool at least 4 hours. Serve plain or with whipped cream or vanilla ice cream. Store any leftovers in refrigerator up to three days.
MAKE AHEAD TIP:
This pie is naturally make ahead since you need to chill it at least 4 hours. You can store it up to three days in the refrigerator but you may want to reserve some of the coconut topping to toast and add to the pie on the day of serving. Leftovers are delicious--I promise!
Serving: 1slice | Calories: 577kcal | Carbohydrates: 72g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 383mg | Potassium: 240mg | Fiber: 1g | Sugar: 55g | Vitamin A: 340IU | Vitamin C: 0.9mg | Calcium: 129mg | Iron: 2.4mg