This super easy, no-bake German Chocolate pie recipe has everything you love about the cake in a creamy, rich pie. It goes together quickly because of an easy crumb crust and after just a few hours in the fridge it's ready to wow your family, impress your guests, or give you serious brownie points at the next church potluck.
Heat cream in microwave (or on top of the stove) until it is steaming hot.
Add the chocolate (If the chocolate won't melt all the way you can add it to the microwave and heat it for 20 second increments, stirring in between - just until it is melted and blends with the cream)
Stir until smooth.
Add in the butter and stir until well blended.
Pour into the prepared crust, either cookie or chocolate (or even a traditional pastry that's been pre-baked!)
Cover and chill for at least 2-3 hours.
Toast the coconut and pecans as directed in the notes below.
Whisk the egg in a small bowl until it's completely blended.
Combine the evaporated milk, sugars, and butter in a small saucepan.
Cook, stirring continually, until butter is melted and mixture comes to a boil.
Remove from heat.
Whisk a little of the hot milk mixture into the egg then add it back to the pan, whisking continually so you don't end up with scrambled eggs.
Bring to a simmer and cook for 2 minutes, stirring constantly.
Remove from heat and stir in the vanilla, coconut and pecans.
Spoon over the chilled filling .
Chill for at least 30 minutes before serving.
Make sure you choose a good quality chocolate - it will be creamier and more flavorful.
You can use any sort of chocolate - bittersweet, dark, milk... whatever you like.
When you heat the cream for the ganache make sure you don't let it come to a boil. Just heat until bubbles start to pop around the edge.
Put the pie crust in the freezer while you are working on the filling - it just works better.
Make sure the pie is well chilled before cutting and dip your knife in boiling water before each cut. It will cut more evenly and smoothly.
It's normal for a crumb crust to crumble a little during cutting and transferring to a plate but the more chilled the pie is the less likely it will happen.
You can melt some extra chocolate and drizzle it on top for a nice finish.
How to Toast Pecans
Preheat the oven to 350F
Chop Pecans -You don't have to always chop the pecans before toasting but for this recipe it's necessary. Just chop them coarsely while the oven is preheating.
Toast Pecans - Add the pecans to a cookie sheet and place in the oven.
Stir the pecans well about halfway through. This allows all the surfaces to get toasted.
Watch the pecans carefully. When they start to get aromatic remove them from the oven. It takes about 5 minutes.
How to Toast CoconutYou'll toast coconut basically the same way as the pecans above but preheat the oven to 325F. Coconut will go from golden brown to crispy black in seconds so you'll need to watch it very carefully.