Christmas season tends to bring out the sweeter side of me, I have fond memories being in the kitchen with my grandmother Emma Jean, my mother Valerie Ann, and my aunts Pam and Joyce. I remember them being loud, invading each other’s spaces, laughing, and sharing countless stories. Some of those stories I still hold dear. As I have gotten older, and now have my own family, we have created our own traditions and memories.
One of the favorite memories I can remember is that my grandmother used to be the only one in our family who could make German Chocolate Cake. I always wanted to be around her while she made that cake. It was so intriguing how she would melt the chocolate in a double boiler, then whip those eggs whites with a hand mixer, and then make the pecan coconut frosting. My eyes would get so big with excitement about being to finally allowed in the kitchen with her. Everything was made by hand and with such care! She would glide through the kitchen making this dessert! Oh! I can just picture myself 8 or 9 years old again in that kitchen on Lafayette Street in Okmulgee. Snow-capped house, abuzz with family chatter, and the house smelled of Christmas!
So it is with so much pride, tradition, and heart that I remixed Grandma Emma Jean’s recipe and turned her German Chocolate Cake into a pie! Yes, a pie! I hope you love this recipe. I cried while in process of remixing this recipe because it has so much sentimental value to me.
Hugs and Kisses,
Emma Jean’s German Chocolate Pie
1- store bought deep dish crust
4oz German Sweet Chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
⅓ cup sugar
3 tablespoon cornstarch
1 ½ cup whole milk
2 egg yolks
⅔ cup evaporated milk
½ cup sugar
¼ cup butter, cubed
1 egg, lightly beaten
1 ⅓ cup flaked coconut, toasted
½ cup chopped pecans, toasted
- Preheat oven to 350 degrees.
- For Crust, line store bought pie crust with a heavy duty foil. Fill with dried beans or uncooked rice.
- Bake for 20-25 minutes.
- Remove the foil with weights and place back into the oven foran additional 4-8 minutes or until golden brown. Remove from oven and let cool.
- For Filling, using a double boiler, melt German Sweet Chocolate and butter until smooth, then add your vanilla extract. Make sure that you are constantly stirring. Once done, remove from heat and set aside.
- In a small saucepan, mix sugar and cornstarch. Whisk in whole milk slowly. Cook and stir over medium heat until thickened. Reduce heat to low and whisk for another 1-2 minutes and then remove from heat.
- In a small bowl, whisk a small amount of the hot mixture into the egg yolks, return that amount back to the saucepan. Make sure that you are constantly whisking, return to heat and bring to a small boil (Small bubbles) for another 2 minutes.
- Remove from heat, then stir in your chocolate until combined and smooth.
- Then pour into pie crust and let sit.
- For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter has melted and it comes to a boil. Remove from heat.
- In a small bowl, whisk a small amount of evaporated milk mixture into the egg; return all to saucepan, whisking constantly.
- Cook and stir for another minutes. Remove from heat and stir in toasted coconut and pecans. Pour on top of chocolate filling evenly.
- Let Pie Cool for 1 hour on countertop and then refrigerate for a minimum of 4 hours. (Side Note: I let mine sit overnight.)
Chef Jocelyn Notes:
This recipe is versatile in the fact that you can forgo the filling and purchase the Jello Pudding Cook and Serve Chocolate pudding, just follow the directions listed on back. The only difference is that the flavor profile will be different. There is no substitute for the topping!