Description
This decadent German Chocolate Pecan Pie is the ultimate fusion dessert, combining the rich, cocoa-infused soul of a classic cake with the gooey, nutty satisfying crunch of a traditional pecan pie. Featuring a buttery gluten-free crust, a deep layer of dark chocolate, and a toasted coconut and pecan filling, this pie is an elegant yet nostalgic showstopper perfect for any family gathering or holiday celebration that demands something extra special.
Ingredients
1 gluten-free pie crust
1/2 cup light corn syrup or pure maple syrup
1 cup light brown sugar, packed
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/4 cup melted butter
3/4 cup semi-sweet dark chocolate chips
1 1/2 cups toasted pecans, chopped
1 cup sweetened shredded coconut
1/4 cup full-fat coconut milk
Instructions
Preheat your oven to 350°F (175°C).
Place the gluten-free pie crust into a 9-inch pie dish and set aside.
In a small bowl, melt the dark chocolate chips and layer them evenly over the bottom of the pie crust.
In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, melted butter, and coconut milk until smooth.
Fold in the chopped toasted pecans and shredded coconut into the wet mixture.
Pour the pecan-coconut filling carefully over the dark chocolate layer in the pie crust.
Bake for 45 to 50 minutes, or until the center is set but still slightly soft.
Remove from the oven and allow the pie to cool completely on a wire rack for at least 3 hours before serving to ensure a clean slice.
Notes
For the best flavor, toast the pecans in a dry pan over medium heat for 3-5 minutes before adding to the filling. The pie is best served at room temperature and sets further as it cools. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg