German Chocolate Pies
German chocolate pies bake a creamy chocolate filling in flaky crusts and finish with coconut-pecan topping, giving each slice caramel crunch over soft custard.
π¨βπ³ Instructions
Blind-bake the pie crusts until lightly golden and let them cool.
Melt sweet chocolate with part of the evaporated milk, then whisk with yolks, sugar, vanilla, and salt.
Cook the filling gently until thick enough to pour into the crusts.
Bake until the centers are just set and cool completely.
Cook coconut-pecan topping separately and spread it over the chilled chocolate pies.
π· Perfect Pairings
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