German Chocolate Pie

Ingredients:

For the Crust:

1 pre-made or homemade pie crust (9-inch)

For the Chocolate Filling:

1 cup semi-sweet chocolate chips

1/4 cup unsalted butter

1 can (14 oz) sweetened condensed milk

3 large egg yolks

1 teaspoon vanilla extract

For the Coconut-Pecan Topping:

1/2 cup granulated sugar

1/2 cup evaporated milk

1/4 cup unsalted butter

2 large egg yolks

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

1/2 cup chopped pecans

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Pie Crust:

Roll out the pie crust and fit it into a 9-inch pie pan. Crimp the edges as desired.

Prick the bottom of the crust with a fork and bake for about 10 minutes or until lightly golden. Set aside to cool.

Make the Chocolate Filling:

In a medium saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth.

Remove from heat and stir in the sweetened condensed milk, egg yolks, and vanilla extract until well combined.

Pour the chocolate filling into the pre-baked pie crust.

Bake the Pie:

Bake the pie in the preheated oven for 15-20 minutes, or until the filling is set and slightly puffed.

Remove from the oven and allow the pie to cool completely.

Prepare the Coconut-Pecan Topping:

In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5-7 minutes.

Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.

Let the topping cool slightly before spreading it evenly over the cooled chocolate pie.

Serve:

Once the topping is set, slice and serve the pie. You can refrigerate it for a few hours for easier slicing and a firmer texture.

This German Chocolate Pie is perfect for any special occasion or as a decadent dessert to impress your guests.

Enjoy the rich combination of chocolate, coconut, and pecans! Let me know if you have any questions or need more tips.