Ohhh yes—German Chocolate Brownie Pie is basically the love child of a fudgy brownie, gooey coconut-pecan filling, and chocolatey pie vibes 😍. Here’s a classic take that hits all the right notes.
German Chocolate Brownie Pie
Serves: 8–10
Ingredients
Brownie Base
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
German Chocolate Topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
1. Make the brownie base
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan.
- Melt butter and let cool slightly.
- Stir in sugar, eggs, and vanilla.
- Mix in cocoa, flour, and salt until smooth.
- Pour into pie pan and bake 15–18 minutes, until set but still slightly soft in center. Remove from oven.
2. Make the German chocolate topping
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
3. Assemble & finish
- Spread coconut-pecan topping over warm brownie base.
- Bake 10–12 minutes more, until topping is bubbly and golden.
- Cool completely (or refrigerate for a firmer slice).
Tips
- Brownie base should be slightly underbaked so it’s fudgy under the topping.
- Toast pecans for extra depth.
- Serve with whipped cream or a scoop of vanilla ice cream for ultimate indulgence 😏.
Optional Twists
🍫 Double chocolate: Add 1/2 cup chocolate chips to the brownie base
🥥 Extra coconut: Use 1 1/2 cups shredded coconut
🍯 Caramel drizzle: Drizzle caramel over topping before serving
If you want, I can also give a simpler, no-bake German chocolate brownie pie version that’s faster but still decadent.
Do you want me to do that version too?
