German Chocolate Pecan Pie
Traditional pecan pie gets a makeover with the addition of milk chocolate and coconut! This German Chocolate Pecan Pie is an unforgettable twist on the classic.
Servings 8
Ingredients
- 1 prepared refrigerated pie crust unbaked
- 6 oz. milk chocolate baking chocolate (must be baking chocolate) broken into pieces
- 1/4 cup butter
- 4 large eggs
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 1 cup sugar
- 1 cup shredded coconut
- 1 1/2 cup pecan halves
Instructions
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a small bowl, combine the chocolate and butter.
- Microwave at 30-second intervals, stirring in between, until the chocolate is melted, and the mixture is smooth.
- In a large bowl, combine the eggs, light corn syrup, dark corn syrup, and sugar, whisking until combined.
- Fold in the chocolate mixture, pecans, and coconut.
- Pour into prepared pie crust.
- Bake at 350 degrees for 45-50 minutes, or until the edges are golden and appear set, and the center is only slightly jiggly.
- Remove to a wire rack to cool completely.
- Chill thoroughly before cutting and serving, at least 2 hours.