This German chocolate coconut pie starts with a pre-baked pie crust and a layer of melted German chocolate, then adds a cooked coconut-pecan filling. After chilling until set, it is finished with toasted coconut and pecans and can be served with whipped cream.
Chocolate Layer
Ingredient
Quantity
Unit
German chocolate, chopped
4
Ounces
Unsalted plant-based butter*
1
Tablespoon
Vanilla extract
1
Teaspoon
Coconut-Pecan Filling
Ingredient
Quantity
Unit
Egg yolks
4
–
Cornstarch
1/4
Cup
Coconut milk
14
Ounces
Half-and-half
1
Cup
Granulated sugar
2/3
Cup
Salt
1/4
Teaspoon
Shredded coconut
1
Cup
Pecans, chopped
1
Cup
Unsalted plant-based butter*
2
Tablespoons
Vanilla extract
1
Teaspoon
Assembly
Ingredient
Quantity
Unit
Pre-baked pie crust
1
–
Instructions
Toast the shredded coconut and chopped pecans in a dry skillet over medium-low heat for about 5 minutes, stirring frequently. Reserve about one-third for the filling and the remainder for topping.
Melt the German chocolate with 1 Tablespoon unsalted plant-based butter until smooth, then stir in the vanilla extract. Spread the chocolate mixture evenly over the bottom of the pre-baked pie crust.
In a saucepan, whisk together the egg yolks, cornstarch, coconut milk, half-and-half, granulated sugar, and salt until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil, about 5–7 minutes.
Remove from the heat and stir in the reserved one-third of the toasted coconut and pecans, 2 Tablespoons unsalted plant-based butter, and the vanilla extract.
Pour the coconut-pecan filling over the chocolate layer. Let the pie cool to room temperature, then refrigerate for at least 2 hours, until set.
Top the chilled pie with the remaining toasted coconut and pecans.
Add whipped cream if desired, then slice and serve chilled.
Notes & Tweaks
*I use unsalted plant-based butter when developing this recipe. Unsalted dairy butter can be used instead if preferred, unless otherwise noted.
