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German Chocolate Pecan Pie
Yields:
10 - 12 serving(s)
Prep Time:
25 mins
Total Time:
12 hrs
Cal/Serv:
418
German chocolate cake and pecan pie is the decadent mash-up you've been waiting for. This sweet, nutty, gooey pie—made with Fisher Pecans—is everything we could ever want in a dessert. And even better, there's no baking needed! So it's the perfect add-on dessert for the holidays—when there's no room in the oven for another dish.
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Ingredients
- 1 cup
sweetened shredded coconut
- 1 cup
(about 4 oz.) Fisher Chopped Pecans
- 2/3 cup
dulce de leche
- 1
prebaked 9-inch pie shell
- 2/3 cup
semisweet chocolate chips
- 1/3 cup
sugar
- 3 Tbsp.
cocoa powder, preferably Dutch processed
- 1/2 tsp.
Kosher salt
- 3
egg yolks
- 1 1/2 cups
whole milk
- 1 tsp.
pure vanilla extract
Lightly sweetened whipped cream, for serving
Directions
- Step 1In a small bowl, stir together the coconut, pecans, and dulce de leche. Spread 1 cup of the mixture in the bottom of the pie shell; set aside. Place the chocolate chips in a large, heatproof bowl.
- Step 2In a large saucepan, whisk together the sugar, cocoa powder, and salt. Whisk in the egg yolks one at a time, then slowly whisk in the milk and vanilla extract. Bring the mixture to a boil over medium heat, whisking frequently. Boil for 2 minutes, whisking constantly. Strain the mixture over the chocolate chips and let stand for 1 minute; whisk until the chocolate has melted. Pour the custard into the prebaked pie shell and cool at room temperature for 1 hour. Scatter the remaining coconut mixture around the edge of the pie and refrigerate for at least 12 hours, until the custard has set. Serve chilled with a dollop of lightly sweetened whipped cream.
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