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German Chocolate Pie

Recipe By: David Harper
Year Submitted: 2019
Winner Second Place


2 cups crushed chocolate cookies
6 Tablespoon melted butter

Chocolate Filling
1 cup sugar
¼ cup cornstarch
4 egg yolks
2 ½ cup half and half
6 ounces Guittard semi-sweet chocolate
2 teaspoon vanilla
2 Tablespoon butter
Pinch of almond extract

German Chocolate Filling
2 eggs
1 can evaporated milk
1 cup brown sugar
4 Tablespoon butter
1 teaspoon salt
2 teaspoons vanilla
1 capful maple flavoring
1 cup pecan pieces
1 ½ cup shredded coconut

One 9€


Crust: Preheat oven to 350 degrees. Combine crushed chocolate cookies and melted butter together and press into a pie pan. Bake for 10-12 minutes or until set. Take out and set aside to cool.

Chocolate Cream Filling: Combine the sugar, cornstarch, egg yolks, Chocolate, and half-half together in a heavy saucepan. Cook until filling is thick and bubbly, about 4-5 minutes over medium-high heat. Having a heavy sauce pan is critical in not scorching your filling. Remove thickened filling and run it through a fine mesh sieve, catching strained filling in another bowl. Add vanilla, butter, and almond and stir to combine.

German Chocolate Filling: Whisk together all the filling ingredients except the pecans and coconut. Cook until the mixture boils and thickened, about 5-6 minutes. Remove from heat and add the vanilla, maple-favoring, pecans, and coconut. Refrigerate until cool.

Assemble the pie: Spoon 1/3 of the German Chocolate filling into the baked pie crust. Spoon 1/3 of the chocolate filling on top of this. Place a thin layer of whipped cream on this. Place one of the chocolate cake rounds on this. Place a thin layer of whipped cream on this. Spoon the rest of the chocolate filling on this. Top with remaining German Chocolate filling and decorate with whipped cream, pecan pieces, and toasted coconut.