Irresistible German Chocolate Pie
A delightful dessert combining rich chocolate, coconut, and pecans, all nestled in a crumbly graham cracker crust.
Ingrédients
For the crust
- 1 ½ cups graham cracker crumbs You can use gluten-free crumbs as an alternative.
- ½ cup unsalted butter, melted
For the filling
- 1 cup granulated sugar
- 1 cup heavy cream Can be substituted with coconut cream for a dairy-free version.
- 1 cup semi-sweet chocolate chips Use dairy-free chocolate chips for a vegan option.
- 1 cup shredded coconut
- 1 cup chopped pecans Substitute with sunflower seeds for nut-free.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Gather all ingredients and melt the butter.
- Prepare your pie dish.
Make the Crust
- Combine graham cracker crumbs and melted butter until crumbly.
- Press firmly into the bottom and sides of the pie dish.
Cook the Base
- In a saucepan, combine sugar, heavy cream, and chocolate chips over medium heat.
- Stir until smooth and thickened, about 5-7 minutes.
Add Flavorings
- Remove from heat and stir in coconut, pecans, vanilla extract, and salt.
Pour into Crust
- Pour the filling into the prepared crust and spread evenly.
Bake
- Preheat oven to 350°F and bake for 25-30 minutes.
- The edges should puff and lightly brown when done.
Cool and Serve
- Cool at room temperature before slicing.
- Serve chilled or at room temperature.
Optional Toppings
- Top with whipped cream, chocolate sauce, or additional coconut and pecans if desired.
Notes
Store in the refrigerator for up to 4-5 days or freeze for up to two months. Allow to thaw in the refrigerator before serving.