A Texas-Style Twist on a European Classic
“Don’t you mean German Chocolate CAKE?”
Nope! Our team from the Chocolates El Rey Shop & Tasting Room in Stonewall, TX has put their own spin on this European classic. It combines a thick, fudge-like filling with a creamy coconut topping to honor the flavors of the beloved cake, but in pie form.
The secret behind this recipe is the 2:1 ratio of milk and dark chocolate used in the filling.
Ingredients
- 1 9″ pie crust, storebought or homemade
- 4 ounces 41% Caoba Milk Chocolate
- 2 ounces 73.5% Apamate Dark Chocolate
- 1 14-ounce can sweetened condensed milk
- 4 egg yolks
- 1 teaspoon vanilla
- 1 cup halved or chopped pecans, toasted
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 egg yolks
- 1 cup sweetened flaked coconut
- 1 teaspoon vanilla
- 1/4 cup halved or chopped pecans, toasted
Directions
- Preheat oven to 425 degrees Farenheit.
- Place pie dough in an ungreased 9″ pie pan. Crimp edges and prick bottom of dough with a fork several times. Cover with parchment and fill with dried beans or pie weights. Bake for 15 minutes, until lightly browned.
- Remove parchment and pie weights and set aside. Reduce oven to 350 degrees Farenheit.
- Places chocolates in a medium microwave-safe bowl. Heat on high in 30 second increments until melted, stirring in between bursts. Set aside to cool slightly.
- Whisk in sweetened condensed milk, egg yolks, and vanilla.
- Scatter toasted pecans across the bottom of the prepared pie dough.
- Pour chocolate mixture into pie shell and bake for 15-20 minutes, until just set. Set aside to cool for one hour.
- To make the topping, combine brown sugar, heavy cream and butter in a saucepan over medium heat. Stirring constantly to avoid scorching, bring the mixture to a boil then remove from heat.
- Place remaining egg yolks in a small bowl, then whisk about 1/2 cup of hot cream mixture into the yolks to temper.
- Transfer egg mixture back to saucepan and return everything to the heat. Cook 2-3 more minutes, stirring constantly, until mixture thickens and reaches 160 F.
- Remove from heat, add coconut and vanilla, and cool about 10 minutes.
- Pour cream mixture over prepared pie. Sprinkle with remaining pecans and chill at least 4 hours before serving.
