German Chocolate Pie #ChristmasSweetsWeek

 German Chocolate Cake collides with Brownie Pie in this scrumptious, decadent dessert.

It is the final day of Christmas Sweets Week......

Welcome to #ChristmasSweetsWeek!! We have 12 bloggers sharing over 30 recipes to satisfy your sweet tooth cravings this holiday season. There are some giftable recipes, breakfast recipes, and delicious dessert recipes. Make sure to follow #ChristmasSweetsWeek on social media to see all of our delicious sweets.

Friday’s Recipes

• Angel Nutter Butter Cookies from Blogghetti
• Eggnog Pancakes from A Little Fish in the Kitchen
• German Chocolate Pie from A Day in the Life on the Farm
• Peppermint Swirls from Magical Ingredients
• Steamed Pudding Cupcakes from A Kitchen Hoor's Adventures

> We will be pinning all recipes to the #ChristmasSweeetsWeek Pinterest board. Follow it to see all the delicious recipes!

This is the perfect make ahead dessert.  You start with a brownie filling in a cookie crumb crust.  Bake it and let it cool completely.

When the pie is cooled, make the German Chocolate filling and pile it on top.  this pie needs to be chilled at least 3 hrs. before serving.  I make it the day prior to serving.

I like to serve it with a dollop of fresh whipped cream.  I hope you have enjoyed all our treats this week.  I am being moved to intensive rehab so not sure when I will be writing again.  thanks for your continued support.

Dessert, pie, chocolate

Desserts

American

Yield: 10 servings

Author: Wendy Klik

German Chocolate Pie

German Chocolate Cake collides with Brownie Pie in this scrumptious, decadent dessert.

Prep time: 25 MinCook time: 50 MinInactive time: 6 HourTotal time: 7 H & 15 M

Ingredients

Crust

• 9 oz. chocolate sandwich cookies
• 1 T. sugar
• pinch of salt
• 6 T butter, melted

Filling

• 3/4 c sugar
• 1/3 c baking cocoa
• 1/4 c flour
• pinch of salt
• 6 T butter
• 2 oz chocolate chips
• 2 eggs
• 1/3 c milk
• 2 t. vanilla

Topping

• 3 egg yolks
• 1 (14 oz) can sweetened condensed milk
• 6 T. butter, diced
• 1 1/2 t vanilla
• pinch of salt
• 1 1/2 c. sweetened shredded coconut
• 3/4 c chopped, toasted pecans

Instructions

Crust

1. Place cookies in a food processr and pulse until fine crumbs are formed.
2. Addthe sugar, salt and butter. Pulse until combined and press into the bottom and up the sides of a 9" pie plate
3. Bake in a preheated 350* oven for 10 minutes. Remove to cool, in pie plate, on wire rack.

Filling

1. Whisk together the sugar, cocoa powder, flour and salt.
2. Melt together the butter and chocolate chips. in a small saucepan, over low heat stirring to combine.
3. Stir in the eggs, milk and vanilla. the stir in the flour mixture until combined.
4. Pour into crust andreturn to preheated 350* oven for half an hour.
5. Remove to wire rack and allow to cool completely

Topping

1. Whisk together the egg yolks and condensed milk in a medium saucepan over medium heat.
2. Stir in the butter and whisk until melted and beginning to boil, 3-4 minutes.
3. Remove from heat and stir in the vanilla, salt, coconut and pecans. allow to cool completely.
4. Spread cooled topping onto cooled pie and chill at least a few hours and up to a day before serving.

Notes

Adapted from a recipe found in COUNTRY LIVING

Nutrition Facts

Calories

695.44

Fat (grams)

43.8

Sat. Fat (grams)

23.66

Carbs (grams)

71.81

Fiber (grams)

3.2

Net carbs

68.6

Sugar (grams)

58.16

Protein (grams)

8.86

Sodium (milligrams)

379.78

Cholesterol (grams)

160.46

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Pecan Butter Pie

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