German Chocolate Pie
This German Chocolate Pie has a dense chocolate custard filling enriched with sweetened condensed milk, eggs, coconut, and pecans. The pie bakes until barely firm, then cools into clean slices with the familiar toasted coconut-pecan character of German chocolate cake.
Heat the oven to 350 F and set the unbaked crust in a pie plate.
Melt the German sweet chocolate with the butter, stirring until smooth.
Whisk in the condensed milk, flour, vanilla, salt, and beaten eggs until the mixture is blended.
Fold in most of the coconut and the chopped pecans, reserving a little coconut for the top.
Pour into the crust, sprinkle with reserved coconut, and bake 40 to 50 minutes until the filling is firm to the touch; cool before serving.
π· Perfect Pairings
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