A homemade lard pastry shell holds a chocolate-and-pecan filling, topped with cooked coconut cream and more pecans. Blind bake the crust first, then bake the filling at a lower temperature and chill the finished pie before slicing.
Recipe Details
- Pan: 9-inch pie plate
- Crust oven: 400°F (200°C)
- Filling oven: 350°F (175°C)
- Chill finished pie: at least 4 hours
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold lard
- 3–4 tablespoons ice water
Chocolate Filling
- 4 ounces German sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Coconut-Pecan Topping
- 1/2 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup butter, cubed
- 2 large egg yolks
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
How to Make German Chocolate Pie
Make and chill the pastry
Mix the flour and salt. Cut in the cold lard until crumbly, then add ice water gradually until the dough holds together when pressed. Form a disk, wrap and refrigerate for at least 30 minutes or overnight.
Blind bake the crust
Heat the oven to 400°F (200°C). Roll the dough into a circle about 1/8 inch thick and fit into a 9-inch pie plate. Trim and flute the edge. Line with foil and fill with suitable pie weights or dried beans. Bake for 11–13 minutes, remove the foil and weights carefully, then bake another 6–8 minutes until lightly browned. Cool on a rack and reduce the oven to 350°F (175°C).
Make and bake the filling
Gently melt both chocolates in a microwave-safe bowl in short intervals, stirring between them. Cool slightly, then whisk in the condensed milk, 4 egg yolks and vanilla. Fold in 1 cup pecans and pour into the crust. Bake for about 16–19 minutes, until set; the egg-containing center should reach at least 160°F (71°C). Cool on a rack for about 1 hour.
Cook the topping
Heat the brown sugar, cream and butter in a saucepan, stirring until the sugar dissolves. Whisk a little hot mixture into the 2 egg yolks, then return it to the saucepan. Cook gently while stirring until thickened and at least 160°F (71°C). Remove from the heat and stir in the coconut and vanilla. Cool for about 10 minutes.
Finish and chill
Spread the topping over the pie, sprinkle with 1/4 cup pecans and refrigerate promptly, within 2 hours of the filling coming out of the oven. Chill for at least 4 hours until cold before slicing.
Tips and Common Mistakes
- Keep the lard and water cold for the pastry.
- The two chocolates are different: sweet German chocolate and unsweetened chocolate.
- Temper the topping yolks to help avoid scrambling them.
- Cool the melted chocolate slightly before adding the filling yolks.
- The topping and filling contain eggs and dairy, so the finished pie needs refrigeration.
Storage and Make-Ahead Tips
Keep the pie covered in the refrigerator and use within 3–4 days. Slice only after fully chilling for a cleaner cut. Return the remainder to the refrigerator promptly after serving.
Frequently Asked Questions
Do I bake the crust before adding the filling?
Yes. Blind bake with weights, remove the weights and finish baking the shell before adding the chocolate filling.
Is condensed milk the same as evaporated milk?
No. This filling uses a 14-ounce can of sweetened condensed milk.
Why is the topping lumpy?
The yolks may have heated too fast. Temper them with hot liquid and cook gently while stirring.