Recipes

German Chocolate... Pie?

You've probably had German chocolate cake, the multilayered chocolate dreamboat filled and topped with a luscious coconut-pecan frosting. While this lover is a year-round nationwide favorite, most people have never heard of its cousin, the German chocolate pie. The pie version features the same enticing tastes in a less overwhelming vessel. You get a more pure form of the flavor, allowing you to pinpoint the delicious differences between German chocolate and its cross-town Nestle rivals. Now that's a blind tasting we'll judge any day of the week.

Contrary to popular belief, German chocolate did not originate in Germany. An Englishman named Sam German actually created the popular flavor for the Baker's Chocolate Company in 1852. Initially called "Baker's German's Chocolate," the name has morphed over the years into the more efficient German chocolate. We're not sure why German chocolate has declined in popularity over the years, but we're certainly not upset about it: More. For. Us.

Brighten up your holiday buffet with a gold-star progression of a classic dessert. Family, friends, elves, reindeer, and co-workers will revel in your splendor.

German Sweet Chocolate Pie

  • 4 ounces German chocolate
  • ¼ cup butter
  • 1 ½ cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 1 (12-ounce) can evaporated milk
  • 1 unbaked 10-inch pie crust
  • 1 1/3 cup shredded coconut
  • ½ cup chopped pecans

Preheat oven to 375 degrees. Melt chocolate and butter over low heat and stir until blended. When chocolate is melted, gradually stir in evaporated milk. In a separate bowl, combine sugar, salt, and cornstarch; beat in vanilla and eggs. Gradually blend in chocolate mixture, and pour into unbaked pie shell.

Mix coconut and pecans together and sprinkle evenly over chocolate mixture. Bake at 375 degrees for 45 to 50 minutes, or until center is puffed and nearly set. Cool at least four hours before serving.

Keep in Mind: The pie center puffs slightly and the top begins to crack when fully done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Ruthie Johnson
Contact: Ruthie Johnson