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German Chocolate Pie

Recipe By: Evette J. Rahman
Year Submitted: 2015
Winner First Place



1 1/2c finely ground chocolate cookie crumbs
6 Tbsp unsalted butter, melted
3/4 cup semi-sweet chocolate morsels
1/2 heavy cream

Coconut Pecan Filling
1/2 cup evaporated milk
1/4 cup brown sugar
1 egg yolk
1/2 tsp vanilla
1/8 tsp salt
3/4 cup sweetened coconut flakes
1/3 cup chopped pecans

Chocolate Filling
1/4 cup unsalted butter, softened
2 Tbsp powdered sugar
1/4 cup pasturized egg product
2 oz semi-sweet chocolate, melted
1/4 cup plain whipped cream

Sweetened whipped cream
toasted coconut


Preheat oven to 350. Mix together cookie crumbs and melted butter. Press and shape crust in a deep pie dish. Bake for 8 minutes. Cool completely. Heat morsels and heavy cream in glass bowl in microwave until very hot. Stir until thoroughly mixed together. Chill in refrigerator until thickened enough to be spreadable. Spread on crust.

In a small sauce, whisk together first 5 ingredients for coconut pecan filling. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in coconut and pecans. Cool Completely. Spread on top of chocolate layer in crust.

With electric mixer, beat, until smooth, all chocolate filling ingredients, except whipped cream. Fold in whipped cream. Pour into pie shell. Chill at least 4 hours or until set. Garrnish with sweetened whipped cream, toasted coconut, and pecans.