German Chocolate Pie

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 graham cracker pie crust, refrigerated (large)
• 1 1/2 cups sugar
• 3/4 cup cornstarch
• 1 pinch salt
• 4 cups whole milk
• 5 large egg yolks
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans
• 2 cups cold heavy cream
• 1/3 cup chocolate syrup, plus more for garnish (fox's u-bet brand is recommended)
• 1/3 cup chopped pecans
• 1/3 cup sweetened flaked coconut

Recipe

• 1 prebake graham cracker crust according to package directions; let cool.
• 2 in a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks.
• 3 place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes.
• 4 continue to whisk and heat until quite thick, about 1 ½ minutes.
• 5 remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color.
• 6 stir in the coconut and pecans.
• 7 pour filling into the cooled pie shell.
• 8 gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
• 9 let cool to room temperature, then refrigerate for at least 3 hours or overnight.
• 10 shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
• 11 add in the chocolate syrup and continue to beat until it is stiff but not grainy.
• 12 stir in the pecans and coconut.
• 13 smooth topping over the pie, mounding it in the center.
• 14 drizzle with additional chocolate syrup.