April 12th, 2015

German Chocolate Fudge Pie

Oh my! Talk about decadent and delicious. If you love German chocolate cake, you are going to love this rich, fudge-like pie, topped with classic homemade coconut pecan frosting. The chocolate filling is loaded with semi-sweet chocolate chips and pecans, and tastes a lot like a dense, chewy brownie. And the frosting! It was hard not to eat it all with a spoon. If you have a chocolate and coconut lover in your life, I suggest you make them this pie immediately! You’ll have a best friend for life.

German Chocolate Fudge Pie

German Chocolate Fudge Pie

Preparation 2017-04-28T00:00:00+00:00 Cook Time 2017-04-28T00:00:00+00:00
Serves 1     adjust servings

Ingredients

    For the pie

    • 1 unbaked 9-inch pie crust
    • 1/2 cup butter (1 stick), melted
    • 1 cup sugar
    • 1 teaspoon vanilla
    • 2 eggs
    • 3/4 cup all-purpose flour
    • 1/3 cup cocoa
    • 1/2 cup semi-sweet chocolate chips
    • 1/2 cup chopped pecans

    For the frosting

    • 1 (14 oz.) can sweetened condensed milk
    • 3 egg yolks, lightly beaten
    • 1/2 cup butter (1 stick)
    • 1 teaspoon vanilla
    • 1 1/2 cups sweetened flaked coconut
    • 3/4 cup chopped pecans
    • Pinch of salt

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a medium bowl combine melted butter, sugar, vanilla, and eggs until well blended. Stir in flour, and cocoa until smooth. Stir in chocolate chips and pecans.
    3. Pour the mixture into the prepared pie crust and spread evenly. Bake for 25-30 minutes or until the center no longer jiggles and an inserted toothpick comes out clean. Cool completely.
    4. Meanwhile, make the frosting by stirring together the condensed milk, egg yolks, and butter in a medium saucepan. Cook over medium-low heat, whisking constantly until thick and bubbly.
    5. Remove from the heat and stir in the vanilla, coconut, pecans and a pinch of salt. Cool completely before spreading over pie.
    6. If desired serve pie topped with chocolate fudge sauce and/or pecan halves for garnish.
    1 review

    Who Dished It Up First: Adapted from Two in the Kitchen

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    Comments

    1. Whoa. This pie looks amazing.

    2. I would have had a hard time staying out of this delicious looking pie!

    3. Hi Danelle, I just ran across this recipe on Pinterest. Thanks so much for linking back to me! 🙂

    4. Janie barnes says:

      I see the list of ingredients but not instructions for mixing pie and topping. Could you please send me the recipe?
      Thank you!

      Janie Barnes
      512-269-9992

    5. The German chocolate fudge pie look

    6. The German chocolate fudge pie looks great!

    7. Looks amazing! Does it need to be refrigerated after baking?

    8. Would this work on a graham cracker pie crust?

      • I would say probably not. Normally graham cracker crusts are baked for 10 minutes at the most before putting in the pie filling–they aren’t typically used for baked pies, just chilled pies. Since this filling has to be baked for 30 minutes, I’m thinking that would be way too long for a graham cracker crust.

    9. What a beautiful fudge pie!

    10. This is perfection!! I’m not a cake fan so for years my mom made me the whole recipe of the German chocolatefrosting for Christmas, she would put it in a cute jar with a spoon attached!!

    11. It says to pour the mixture into a prepared crust, but the ingredients say unbaked pie crust. Should I bake the crust before filling?

     

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