Did you know that German chocolate cake has no connection with the country of Germany? The cake was made using German’s sweet chocolate, a baking chocolate developed by a man named Samuel German. Feel free to drop that trivia at your next party and impress your friends. The traditional German chocolate cake flavors—chocolate, caramel, coconut, nuts—are the inspiration for this award-winning pecan pie. The caramel-y custard filling is packed with toasted coconut and chocolate reminiscent of the filling and topping layers of a German chocolate cake.



Pie dough for Cocoa Pastry Crust (this page) 

9-inch standard pie plate 

Pie crust shield or foil (see this page) 

Plastic squeeze bottle or a piping bag (see this page) fitted with a #2 piping tip 



Dulce de leche1¼ cups (from 1 

13.4-ounce 13.4 ounces380 gramsDark brown sugar, lightly packed1 cup7 ounces200 grams

Unsalted butter, softened2 tablespoons1 ounce28 grams

Dark corn syrup¼ cup2.9 ounces82 grams

Eggs3 large

All-purpose flour1 tablespoon0.3 ounce9 grams

Salt½ teaspoon

Pecan pieces, toasted2 cups8 ounces227 grams

Sweetened coconut flakes, toasted½ cup1.5 ounces42 grams

Miniature semisweet chocolate chips¼ cup1.5 ounces43 grams

Chocolate Ganache (this page), warm and pourable½ recipe

PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely baked at this point. Remove the pie dish from the oven, set it on a wire cooling rack, and remove the foil or parchment and pie weights. Keep the oven at 350°F. 

MAKE THE FILLING: Into the bowl of a food processor, place the dulce de leche, brown sugar, butter, corn syrup, eggs, flour, and salt. Process until uniformly mixed, about 10 seconds. Add the pecans, ¼ cup/0.75 ounce/21 grams of the coconut, and the chocolate chips. Pulse once or twice to just incorporate them into the filling. 

FILL THE CRUST AND BAKE: Place a pie crust shield on the crust to protect the edges from drips and splashes and pour the mixture into the warm pie shell. Carefully transfer the filled pie to the oven and bake until the top has browned slightly and the filling has puffed and set, about 35 minutes. If the center still sloshes when the pie is moved, continue baking, checking every 5 minutes until the filling has puffed and the center wobbles slightly. Remove the pie from the oven, and cool completely before finishing. 

TOP THE PIE: Add the warm Chocolate Ganache to the squeeze bottle or the prepared piping bag. Place the pie shield on again to keep the edges clean and drizzle the ganache generously over the surface of the pie. Sprinkle the remaining ¼ cup/0.75 ounce/21 grams toasted coconut evenly over the pie. This pie is best served and stored at room temperature. (Leftovers keep up to 3 days.) 

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