This German Chocolate Pie is next-level indulgence! It has a chocolate cookie crust filled with a rich, chocolate filling, and topped with gooey coconut pecan topping. This one is for the chocoholics!
Place the Oreo cookies in a food processor and process until you have fine crumbs. (Do not remove the filing.) Add the melted butter and pulse a few times until fully combined.
25 Oreo cookies, 5 tablespoons butter
Press the Oreo mixture into a 9-inch deep dish pie dish. (I like to use a measuring cup with a flat bottom to press the crust into the bottom and sides of the dish.) Bake in the preheated oven for 10 minutes. Remove and let the crust cool completely.
To make the filling, whisk together the egg yolks, sweetened condensed milk, and cornstarch in a medium pan. Whisk in the milk.
6 large egg yolks, 1 (14 oz) can sweetened condensed milk, 1/3 cup cornstarch, 2 cups whole milk
Set over low heat and cook, stirring often, until it starts to thicken. Once it starts to bubble and the mixture has thickened up, remove from the heat and adding the German chocolate, semi-sweet chocolate, butter, and vanilla. Stir until the mixture is smooth.
4 oz German chocolate, 4 oz semi-sweet chocolate, 2 tablespoons butter, 1 teaspoon vanilla extract
Pour the filling into the cooled pie crust. Smooth the top with a spatula, the cover with plastic wrap, with the wrap touching the top of the filling. Refrigerate at least 4 hours, but preferably overnight.
To make the topping, mix together the brown sugar, cream, and butter in a medium saucepan. Cook over medium heat until the sugar has dissolved.
3/4 cup packed light brown sugar, 3/4 cup heavy whipping cream, 6 tablespoons unsalted butter
Place the egg yolks in a small bowl and whisk. Slowly whisk a small amount of the brown sugar mixture into the eggs, whisking constantly. Transfer it all back to the saucepan and continue to cook over medium heat, whisking constantly , until the mixture thickens.
3 large egg yolks
Once thickened, remove from the heat and stir in the coconut, pecans, and vanilla.
Spread the topping over the chilled pie. Cover and return the pie to the refrigerator for 4 hours, or until cold and set.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.