Two in the Kitchen

A Food & Recipe Blog


German Chocolate Fudge Pie

German Chocolate Fudge Pie Two in the Kitchen v

Only 17 days until Thanksgiving.  Can you believe it?  I am having a hard time wrapping my head around how close the holidays are.

But thinking of the holidays is putting pie on my mind!  I absolutely love the decadence of the holiday season.  And pie is one of those things that I really only eat in November and December.

German Chocolate Fudge Pie Two in the Kitchen vi

So with pie on my brain, I really wanted to create something that was less than traditional.  I mean, I love pumpkin pie and pecan pie.  They are two of my favorite things to eat on Thanksgiving.  But I also like something that is chocolatey as well.

So flipping though some of my baking magazines, I ran across German Chocolate Cake.  And it struck me:  Why not German Chocolate Pie??  Ding, ding, ding……we have a winner!!!

German Chocolate Fudge Pie Two in the Kitchen cii

Now I love my sweets, in case you couldn’t tell around here.  But I’m telling you:  This German Chocolate Fudge Pie just completely sent me into dessert heaven!!

Look at that rich fudgey base.  It is truly a chocolate lover’s fantasy.  And that pecan, coconut frosting is hard not to eat directly from the bowl.  I had to stop myself before there was no more left for the pie!  😉

German Chocolate Fudge Pie Two in the Kitchen viii

With 17 days and counting, it is time to plan your Thanksgiving menu!  And with this German Chocolate Fudge Pie, you are sure to add another tradition to your holiday dessert table!  🙂

Print
German Chocolate Fudge Pie

Ingredients

  • 1 refrigerated pie crust
  • 1/2 c. of butter ( 1 stick)
  • 1 c. sugar
  • 1 t. vanilla
  • 2 eggs
  • 3/4 c. all-purpose flour
  • 1/3 c. unsweetened cocoa powder
  • 1/2 c. semi sweet chocolate chips
  • 1/2 c. chopped pecans
    • Frosting
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 3 egg yolks, slightly beaten
  • 1/2 cup (1 stick) butter
  • 1 teaspoon vanilla extract
  • 1-1/3 cups sweetened coconut flakes
  • 1 cup chopped pecans
    • garnish
  • 1 can of Pillsbury chocolate fudge frosting (This is optional and is not necessary for the recipe)
  • several half pecans

Instructions

  1. Pre heat the oven to 350 degrees
  2. Place pie crust in a 9 inch glass pie plate
  3. In a medium saucepan, melt butter over medium heat. Pour in a medium bowl. Stir in sugar, vanilla, and eggs until well blended. Stir in flour, and cocoa until smooth. Stir in chips and pecans.
  4. Pour in the pie crust and spread evenly and bake for approximately 25-30 minutes or until the center no longer jiggles and an inserted toothpick comes out clean.
  5. Fully cool on a cooling rack.
  6. Make the frosting by stirring together the condensed milk,egg yolks, and butter in a medium saucepan. Cook over low medium heat stirring with a whisk constantly until thick and bubbly. Remove from the heat and stir in the vanilla, coconut and pecans.
  7. Allow to fully cool before spreading it over the pie.
  8. Pipe frosting in several rosettes over the top of the pie and top with pecans (optional)
http://two-in-the-kitchen.com/german-chocolate-fudge-pie/

Pecan frosting from Hershey’s

Try these other decadent treats

Lemon Supreme Pie

lemon pie with stand

Butterscotch and Chocolate Chip Cookie Pie

Butterscotch and Chocolate Chip Cookie Pie Two in the Kitchen viii

Comments

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  13. I can’t believe how close Thanksgiving is. My husband was talking about making plans and I thought he was crazy for wanting to plan so early. Then I realized it isn’t that far away.
    This pie looks so delicious! You just can’t go wrong with anything chocolate in my house 😀 Pinning!

    Reply

  33. We go out for Thanksgiving buffet then later at home have a special desert bar. Definetly adding this delicious looking pie!Thank you for a new desert idea

    Reply

    • Sorry I am responding so late, I took a little break from the blog. I let the pie cool completely before frosting and then put it in the fridge to firm up. You can serve it at room temp after refrigerating for a little while.

      Reply

    • Nope. You bake the pie crust along with the filling, all together. I used a refrigerated Pillsbury Pie crust that you unroll and place in the pie plate. Then fill it with the filling and bake it all together. 🙂

      Reply

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