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.
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!!!
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! 😉
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! 🙂
- 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
- 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
- 1 can of Pillsbury chocolate fudge frosting (This is optional and is not necessary for the recipe)
- several half pecans
- Pre heat the oven to 350 degrees
- Place pie crust in a 9 inch glass pie plate
- 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.
- 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.
- Fully cool on a cooling rack.
- 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.
- Allow to fully cool before spreading it over the pie.
- Pipe frosting in several rosettes over the top of the pie and top with pecans (optional)
Pecan frosting from Hershey’s
Try these other decadent treats