Description
This decadent German Chocolate Pecan Pie is the ultimate dessert fusion, combining the rich, gooey indulgence of classic German chocolate cake with the signature nutty crunch of a Southern pecan pie. Featuring a molten dark chocolate base, toasted pecans, and sweet coconut, this sophisticated treat is surprisingly simple to whip up. It is the perfect centerpiece dessert for holiday gatherings or weekend indulgences, offering a complex flavor profile that feels like it took hours to develop.
Ingredients
1 Gluten Free Pie Crust
1/2 cup light corn syrup or maple syrup
1 cup light brown sugar, packed
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 tablespoons vegan butter, melted and cooled
2 tablespoons full-fat coconut milk (canned)
1 cup dark chocolate, chopped into shards
1 cup shredded coconut
1 1/2 cups pecans, chopped
Instructions
Preheat your oven to 350°F (175°C).
Prepare your pie crust in a 9-inch pie dish and set aside.
Evenly distribute the chopped dark chocolate shards over the bottom of the unbaked pie crust.
In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, salt, melted vegan butter, and coconut milk until smooth.
Fold in the shredded coconut and chopped pecans.
Pour the pecan-coconut mixture over the chocolate-lined crust.
Bake for 45 to 50 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and allow to cool completely on a wire rack before slicing to ensure the filling sets firmly.
Notes
Using dark chocolate shards at the bottom creates a signature molten foundation. Ensure your coconut milk is from a can, not a carton, to maintain the necessary fat content and creaminess. Store the pie at room temperature for up to two days, or in the refrigerator for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg