German Chocolate Pie
A delectable dessert combining rich chocolate, nutty pecans, and sweet coconut, set in a graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the filling
- 1 cups granulated sugar
- 1 cups heavy cream Can be substituted with coconut cream for dairy-free option.
- 1 cups semi-sweet chocolate chips Use dairy-free chocolate chips for dairy-free version.
- 1 cups shredded coconut
- 1 cups chopped pecans Can substitute with sunflower seeds for nut allergies.
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation
- Gather all your ingredients to ensure a smooth preparation process.
- In a medium bowl, combine the graham cracker crumbs with the melted butter. Press the mixture firmly into the bottom and up the sides of a pie dish.
Cooking
- In a medium saucepan over low heat, mix the granulated sugar, heavy cream, and semi-sweet chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
- Remove the saucepan from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt.
- Pour the chocolate filling into the prepared graham cracker crust and spread evenly.
- Preheat the oven to 350°F (175°C) and bake the pie for 25-30 minutes or until the filling is set and slightly puffed.
Serving
- Allow the pie to cool at room temperature before slicing. Serve chilled or at room temperature.
- Optional: Top with whipped cream or a drizzle of chocolate sauce, and sprinkle with additional coconut or pecans.
Notes
Store the pie in the refrigerator for 3-5 days. Can also be frozen for later, ensuring slices are well-wrapped. Toasting pecans before adding enhances their flavor, and consider using high-quality chocolate for the best taste.