German Chocolate Pecan Pie

Who says you can’t have your German chocolate cake and eat your pecan pie, too? With a flaky, golden pie crust, fudgy chocolate pecan pie filling and an irresistibly sweet caramel-coconut topping, this German chocolate pecan pie is a dream-team mashup recipe that will satisfy cravings for both desserts. Now that’s what we call a win-win situation.

German chocolate pecan pie is similar to our other contest winner, German chocolate pie. The difference lies in the filling: This recipe features a chocolate pecan pie filling, while the other has a creamy chocolate filling similar to French silk pie. Both are delicious but slightly different in taste, texture and richness.

This two-in-one dessert recipe requires some planning. While the steps are simple, you need ample time to prepare and cool each layer. Don’t worry, the wait is worth it. Beyond being downright tasty, this cake-pie combination is a menagerie of textures: Crisp, homemade pie crust and crunchy pecans are contrasted by toasty coconut, decadent chocolate and gooey caramel.

Ingredients for German Chocolate Pecan Pie

• Flaky pie crust: While the debate on the best fat for pie crust will forever be subjective, this German chocolate pecan pie recipe features one made with lard, flour, salt and cold water. It’s wonderfully flaky, like pie crusts made with shortening, but offers a richer flavor.
• Chocolate pecan pie filling: This pecan pie hybrid filling combines melted unsweetened and sweet German chocolate, sweetened condensed milk, egg yolks, vanilla and pecans. Simply melt the chocolate and whisk it with the remaining filling ingredients before baking the pie.
• Gooey coconut-caramel topping: This topping, made from brown sugar, heavy cream, butter, egg yolks, sweetened shredded coconut and vanilla extract, is similar to that found in a classic German chocolate cake.
• Pecans: A final sprinkle of chopped pecans on top adds extra crunch and toasty nuttiness to every slice.

Directions

Step 1: Make the pie dough

In a small bowl, mix the flour and salt, then cut in the lard until crumbly.

Gradually add ice water, tossing with a fork until the dough holds together when pressed.

Shape it into a disk, wrap it in plastic, and refrigerate it for at least 30 minutes or overnight.

Editor’s Tip: To cut in the lard, use a pastry blender; it’s an essential pie-making tool. Otherwise, a fork or clean fingers will also do the job.

Step 2: Roll, shape and crimp the crust

Preheat the oven to 400°F. On a lightly floured surface, roll out the dough into a 1/8-inch-thick circle.

Carefully transfer it to a 9-inch pie plate, then trim the pastry to 1/2 inch beyond the rim of the plate. Crimp or flute the pie edges as desired,

Line the unpricked pastry with a double thickness of aluminum foil. Fill it with pie weights.

Editor’s Tip: If you don’t have pie weights, dried beans or uncooked rice are two affordable alternatives for blind baking a pie crust.

Step 3: Blind bake the crust until it’s golden

Bake the crust for 11 to 13 minutes or until the bottom is lightly browned. Remove the foil and weights, then bake for six to eight minutes longer or until it’s lightly browned. Cool it on a wire rack, then reduce the oven temperature to 350°.

Step 4: Prepare the chocolate pecan pie filling

In a microwave, melt the chocolate in a large bowl and stir until it’s smooth. Cool it slightly, then whisk in the sweetened condensed milk, egg yolks, and vanilla.

Stir in the pecans and then pour the filling into the crust. Bake for 16 to 19 minutes or until it’s set. Remove promptly from the oven and cool for 1 hour on a wire rack.

Editor’s Tip: Melting chocolate in the microwave is just one method. You can also use a double boiler on the stovetop.

Step 5: Start the German chocolate topping

Meanwhile, in a small heavy saucepan, combine the brown sugar, cream and butter. Bring them to a boil over medium heat, stirring to dissolve the sugar, then remove the pan from the heat.

Step 6: Temper and add the egg yolks

In a small bowl, whisk a small amount of the hot brown sugar mixture into the egg yolks. Transfer the eggs to the pan, whisking constantly. Cook for two to three minutes or until the mixture has thickened and a thermometer reads 160°, stirring constantly.

Remove the pan from heat, stir in the shredded coconut and vanilla, then let it cool for 10 minutes.

Editor’s Tip: Hold the scrambled eggs, please! To achieve a silky smooth filling and topping, you need to temper the eggs, or heat the egg yolks slowly and gently.

Step 7: Add the topping and chill the pie

Pour the topping over the pie filling, then sprinkle with 1/4 cup of pecans. Refrigerate the pie for four hours or until it’s cold.

German Chocolate Pecan Pie Variations

• Use different nuts: For a subtle taste alternative, you can substitute an equal amount of walnuts for the pecans in the filling and topping.
• Make it boozy: If you enjoy bourbon pecan pie, try this recipe with some bourbon in the filling, or top each slice with a dollop of bourbon whipped cream.
• Change the crust: You can use your favorite pie crust for this recipe. While a traditional pastry is our favorite, you can also make this pie with a graham cracker crust or other crumb crusts.

How to Store German Chocolate Pecan Pie

Like many of our favorite pie recipes, German chocolate pecan pie can be wrapped tightly in storage wrap or can be placed in an airtight pie storage container and stored in the refrigerator. It will last up to five days.

Can you freeze German chocolate pecan pie?

While you can freeze regular pecan pie, this German chocolate pecan pie is a custard pie, and we don’t recommend freezing custard pies because the process of freezing and thawing affects the texture. If that’s not an issue for you, feel free to freeze it anyway: Wrap the cooled pie tightly in a double layer of storage wrap followed by a layer of heavy-duty aluminum foil. Freeze the pie for up to three months. To enjoy, thaw it in the refrigerator overnight.

German Chocolate Pecan Pie Tips

Can you use a premade pie crust for chocolate pecan pie?

Yes, using a premade pie crust for German chocolate pecan pie is fine. We get it, sometimes you’re short on time and a homemade crust just isn’t in the cards. Use any premade single-crust pie pastry your heart desires, including one of these store-bought pie crusts.

Why should you blind bake a pie crust?

While not every pie requires blind baking, those with unbaked fillings or particularly wet or heavy fillings benefit from this crucial step. Blind baking allows the crust to prebake (partially or entirely) before the filling is added, which helps prevent a soggy pie crust and ensures it is crisp and solid.