German Chocolate Pie
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WHAT YOU NEED:
CRUST: 1 cups flour ¼ tsp salt ¼ pound butter 1 egg yolk 2 Tbsp water FILLING:
4 ounces German sweet chocolate, chopped 1 Tbsp butter 1 tsp vanilla extract 1 tsp cinnamon 1/3 cup sugar 3 Tbsp cornstarch 1-1/2 cup whole milk 2 large egg yolks |
TOPPING:
2/3 cup evaporated milk 1/2 cup sugar 1/4 cup butter, cubed 1 egg 1-1/3 cups flaked coconut, toasted 1/2 cup chopped pecans, toasted |
METHOD:
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 400 F.
On a floured surface, roll out the pie crust and place it in pie pan. fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
Line pie crust with foil. Fill with pie weights, dried beans or uncooked rice.
Bake for 25 minutes then remove foil and weights. Bake an additional 4-6 minutes until golden brown.
Let cool completely.
FILLING:
Melt chocolate and butter in microwave or double boiler and stir until fully mixed. Add vanilla and mix.
In a small saucepan, mix sugar, cornstarch, and cinnamon.
Add milk and whisk until fully mixed. Simmer on medium heat while stirring until it thickens.
Then reduce to a low heat and cook 2 more minutes while stirring. Remove from heat.
Place egg yolks in a small bowl. Add small amount of hot milk mixture and stir.
Add egg mixture to milk mixture while continuously stirring.
Return to heat and let simmer for 2 minutes while stirring constantly.
Remove from heat. Add chocolate mixture, stir, then pour into crust. Set aside.
TOPPING:
In a small saucepan, add evaporated milk, sugar, and butter.
Heat while stirring until butter is melted and mixture is at boiling point.
Remove from heat.
Place egg in a small bowl, and whisk. Then add a small amount of hot mixture to the egg and stir.
Add egg mixture to pan, stirring constantly.
Heat on medium heat until it simmers, then cook while stirring for 2 minutes.
Remove from heat. Add coconut and pecans. Stir. Pour over chocolate filling.
Let pie cool completely before refrigerating.
Let sit in fridge for at least 3 hours.
It gets better with time.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 400 F.
On a floured surface, roll out the pie crust and place it in pie pan. fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
Line pie crust with foil. Fill with pie weights, dried beans or uncooked rice.
Bake for 25 minutes then remove foil and weights. Bake an additional 4-6 minutes until golden brown.
Let cool completely.
FILLING:
Melt chocolate and butter in microwave or double boiler and stir until fully mixed. Add vanilla and mix.
In a small saucepan, mix sugar, cornstarch, and cinnamon.
Add milk and whisk until fully mixed. Simmer on medium heat while stirring until it thickens.
Then reduce to a low heat and cook 2 more minutes while stirring. Remove from heat.
Place egg yolks in a small bowl. Add small amount of hot milk mixture and stir.
Add egg mixture to milk mixture while continuously stirring.
Return to heat and let simmer for 2 minutes while stirring constantly.
Remove from heat. Add chocolate mixture, stir, then pour into crust. Set aside.
TOPPING:
In a small saucepan, add evaporated milk, sugar, and butter.
Heat while stirring until butter is melted and mixture is at boiling point.
Remove from heat.
Place egg in a small bowl, and whisk. Then add a small amount of hot mixture to the egg and stir.
Add egg mixture to pan, stirring constantly.
Heat on medium heat until it simmers, then cook while stirring for 2 minutes.
Remove from heat. Add coconut and pecans. Stir. Pour over chocolate filling.
Let pie cool completely before refrigerating.
Let sit in fridge for at least 3 hours.
It gets better with time.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.