It’s time for another pie, and this week we’re going with a rich, decadent, oh my goodness that is delicious, German Chocolate Pie. It’s a little bit labor intensive but it is worth every single solitary whisk.
I stumbled upon this recipe when we were cleaning out my grandmother’s belongings after she passed away in 2009. She had this giant wooden chest at the foot of the bed in one of the guest rooms and what we found inside were years and years of cards. Christmas cards, birthday cards, Mother’s Day cards- basically, 40+ years of cards. If you sent her a card, chances are she kept it. Along with the cards were letters she had written to my grandfather (he was hospitalized for a long period of time and passed away when my father was a teenager), letters from myself as a child that had sentences as dramatic as “We got a new cat. She is fluffy but she is not nice”, as well as photos of my dad with each new car he purchased. Ever. Along with all of those things, there were also a handful of church cookbooks as well as ripped out recipes with asterisks on them.
I was surprised to see the German Chocolate Pie asterisked and included in her saved memorabilia. Surprised because this grandmother in particular did not bake. In fact, she rarely cooked either. She did, however, have a cleaning lady who helped prepare dinners and I’m willing to bet that Ms. Melvonnie put the star on the pie and tucked it away with all the other saved papers.
Regardless of its origin, the pie is a keeper.
- 1 refrigerated pie crust (pre baked)
- ⅓ cup sugar
- 3 tbsp cornstarch
- 1½ cups whole milk
- 4 ounces, German chocolate squares, chopped
- 1 tbsp unsalted butter
- 2 egg yolks, beaten
- 1 tsp vanilla extract
- 1 egg, beaten
- 1 (5 ounce) can evaporated milk
- ½ cup sugar
- ¼ cup unsalted butter
- 1 cup sweetened flaked coconut
- ½ cup chopped pecans
- Bake the pie crust according to package instructions and set aside.
- To make the filling, combine the sugar and cornstarch in a saucepan, then stir in the milk, chocolate, and butter. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Reduce the heat to medium and continue to cook and whisk another 2 minutes. Gradually stir about 1 cup of the hot mixture into the egg yolks, then pour the yolk mixture back into the saucepan. Return to a boil over medium heat and whisk another 2 minutes. Remove from heat and add in the vanilla, then pour into the pie crust.
- To make the topping, combine the egg, milk, sugar, and butter into a saucepan over medium heat. Cook and stir until thickened and bubbly. Remove from heat and stir in the coconut and pecans then spread the topping over the chocolate filling.
- Cool to room temperature on a wire rack, then chill in the refrigerator for several hours. Serve chilled.
I’d hardly call it your whip it up on a Wednesday and let’s have a pie type of pie, but for a special occasion when you’re celebrating something….or someone, this pie represents all that is homemade and indulgent in the world.
Rich, decadent, fudgey with a sweetened topping? It doesn’t get much better.
And you’re welcome for sharing it just in the nick of time and the week of Mother’s Day. I mean, what says “I love you mom” more than a pull on your stretchy pants, I’ve got you a pie- pie? And a chocolate pie at that!
Do you have something special you’re making mom this weekend?
Oh, how I wish my grandmother was still here to share this pie with me. Had I only sorted that wooden chest sooner. Lesson learned friends, go through grannies stuff while she’s still around to tell you about her mysterious pie recipes.