Recipe Background
Walt's German Chocolate Pie celebrates road trip nostalgia with rich chocolate and nutty surprises.
Back in the day, Walt and I hit the road for a coastal road trip that would forever be etched in my memory. Think two guys, a slightly beat-up van, and miles of open road. We pulled into a quirky little diner after a long stretch, famished and ready to taste whatever the local flavor was. That’s where the idea of a German Chocolate Pie hit me, inspired by the decadent pies we devoured. I remember the warm chocolate melting around the edges and the surprise crunch of chopped pecans hidden in each bite. Ever since, I’ve kept this recipe in my back pocket, ready to recreate that joyous discovery.
Ingredients
- 1 (9-inch) pie crust uncooked
- 1/2 cup butter
- 1 1/4 cups semi-sweet chocolate chips divided
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large eggs beaten
- 1 teaspoon vanilla
- 1 cup pecans chopped
- 3/4 cup flaked coconut
Directions
- Preheat the oven to 350 degrees F.
- Place the uncooked pie crust in a 9-inch pie tin.
- In a small microwaveable bowl, melt the butter.
- Add 1 cup of the chocolate chips to the melted butter and stir until smooth and combined.
- In a separate bowl, stir together the flour, the brown sugar, and the sugar.
- Slowly add the chocolate mixture to the flour mixture and stir until blended.
- Add the eggs one at a time, beating after each addition.
- Add the vanilla.
- Fold in the pecans, the coconut, and the remaining chocolate chips.
- Pour the mixture into the unbaked pie crust.
- Bake until the top is set, about 35-40 minutes. Be careful not to overbake.
- Allow the pie to cool.
- Slice and serve.
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