German Chocolate Pie

Rich, velvety chocolate and crunchy pecans come together in this decadent German Chocolate Pie. A buttery graham cracker crust provides the perfect base for the creamy, dreamy filling, infused with the deep flavors of dark chocolate and sweetened condensed milk.

Ready Time

2 hrs

Yields

5 servings

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 ounces high-quality dark chocolate, chopped
1/2 cup heavy cream
1/2 cup whole milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sweetened condensed milk
1/2 cup chopped pecans
Salt to taste

Instructions

Preheat your oven to 350°F (180°C). In a medium bowl, mix together the graham cracker crumbs and granulated sugar.

Stir in the melted butter until the crumbs are evenly moistened.

Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool.

In a double boiler, melt the chopped dark chocolate, stirring occasionally.

Remove from the heat and let cool slightly. In a large bowl, whisk together the heavy cream, whole milk, and egg.

Stir in the vanilla extract.

Add the sweetened condensed milk and whisk until smooth. Stir the melted chocolate into the cream mixture until well combined.

Pour in the chopped pecans and sprinkle with a pinch of salt.

Pour the filling into the prepared crust and smooth the top. Refrigerate for at least 2 hours or overnight.

Release the springform pan sides and transfer the pie to a serving plate.

Slice into 5 equal pieces and serve chilled.

Notes

Make sure to use high-quality dark chocolate for the best flavor. Don’t overmix the crust ingredients or it’ll become tough.

If using a dark springform pan, reduce the oven temperature by 25°F to prevent crust overbrowning.

Let the chocolate cool slightly before stirring it into the cream mixture to prevent it from seizing up. If you’re not a fan of nuts, you can omit them or substitute with walnuts.

The pie will set faster in the refrigerator if you place it in the coldest part, usually the bottom shelf.

Slice the pie when chilled, but not frozen, for cleanest cuts.