German Chocolate Pie
Experience the indulgence of rich chocolate paired with the tropical notes of coconut and the crunch of pecans in this delightful German Chocolate Pie. It’s a scrumptious fusion of textures and flavors that promises a treat for your taste buds with every bite.
Ingredients
- 1 Pie Shell, unbaked
- 1 (4-oz.) pkg. Sweet Chocolate
- 1/4 c. Margarine or Butter
- 1 (14-oz.) can Sweetened Condensed Milk
- 1/2 c. Flour, unsifted
- 1 tsp. M-K Pure Vanilla Extract
- 1/2 tsp. M-K Cocoanut Flavor
- 1/8 tsp. Salt
- 2 Eggs, beaten
- 1 1/3 c. Flaked Cocoanut
- 1 c. Pecans, chopped
Directions
- Chocolate Mixture: Preheat your oven to 350°. In a heavy saucepan over low heat, melt the chocolate and margarine, ensuring a smooth mixture.
- Preparation: Once melted, remove the saucepan from heat. Slowly mix in the sweetened condensed milk, followed by the flour, M-K Extracts, salt, and beaten eggs. Stir the mixture until all ingredients are thoroughly combined.
- Adding the Crunch: Reserve 1/4 cup of the flaked coconut for later use. Gently fold in the remaining coconut and the chopped pecans into the chocolate mixture.
- Baking: Pour your chocolate and nut blend into the unbaked pie shell. For added texture and appearance, garnish the top with the reserved coconut.
- Place the pie in the oven and bake for 40 to 50 minutes. You’ll know it’s ready when the top becomes firm and the coconut garnish turns a light, golden brown.
- Cooling: Once baked, remove the pie from the oven. Allow it to cool thoroughly before attempting to cut. This will ensure a firm and sliceable pie.
- Serving: Once cooled, slice the pie into desired portions. If you’re in the mood for some added creaminess, garnish each slice with a dollop of whipped cream.
Tip: For a twist, you can also sprinkle some cocoa powder or shaved chocolate over the whipped cream before serving.
