This German Chocolate Pecan Pie combines the classic pecan pie recipe (made without corn syrup) with the amazing flavors of German chocolate! This German Chocolate Pecan Pie is made in a homemade graham cracker crust, and is rich, sweet, and the perfect Thanksgiving dessert (or Christmas dessert) addition!
Course:
Dessert
Cuisine:
American
Keyword:
german chocolate pecan pie
Servings: 1 9" or 10" Pie crust
Author: A Latte Food
Graham Cracker Crust
-
2 1/2
cups
graham cracker crumbs
-
1/2
cup
butter
melted
-
1
tsp
ground cinnamon
-
1 1/2
tsp
vanilla extract
German Chocolate Pecan Pie
-
1
cup
+ 2 Tbsp brown sugar
-
2
eggs
-
1/2
cup
butter
melted
-
2
Tbsp
heavy cream
-
2
Tbsp
all purpose flour
-
2
tsp
vanilla extract
-
1
cup
+ 1/2 cup chopped pecans
divided
-
1
cup
shredded coconut
sweetened
-
1
cup
chocolate chips
I used semi-sweet
-
Preheat oven to 325 degrees.
-
Mix graham cracker crumbs, butter, cinnamon, and vanilla extract together until well combined. Press graham cracker crust into a 9" or 10" pie plate (I used a 9" 'deep' dish pie plate). Set aside.
-
In a large bowl, whisk together brown sugar and melted butter. Add in eggs, heavy cream, flour, and vanilla extract, and whisk until combined. Add in 1 cup chopped pecans and coconut.
-
Sprinkle chocolate chips over the bottom of the crust, in an even layer.
-
Pour the pecan pie filling on top of the chocolate chips. Sprinkle the remaining 1/2 cup of pecans over the top of the pie.
-
Bake (with a pie shield over the crust) for 50-55 minutes, or until the center only slightly jiggles when the pie is moved.
-
Allow to cool at least 1 hour before serving (pie can be served warm, room temperature, or cold--our favorite is at room temperature).
-
Enjoy!
*You can use a regular pie crust in place of the graham cracker crust.