Contest Winning German Chocolate Cream Pie

The Contest-Winning German Chocolate Cream Pie is a luxurious and indulgent dessert that combines the beloved flavors of German chocolate cake with the creamy richness of a classic pie. This decadent treat features a luscious chocolate cream filling nestled in a flaky pastry crust and topped with a generous layer of coconut and pecan frosting. It’s a dessert that boasts the perfect blend of textures and the unforgettable taste of chocolate, coconut, and pecans. In this recipe, we will not only provide you with step-by-step instructions but also delve into the history of this delightful pie.

The origins of the German Chocolate Cream Pie can be traced back to the 1950s when it became popular in the United States. Despite its name, the “German” in the title doesn’t refer to the country; it is a reference to Sam German, an American baker who developed a type of dark baking chocolate for the Baker’s Chocolate Company in the 1850s. This chocolate, known as “German’s Sweet Chocolate,” became a key ingredient in the creation of the German Chocolate Cake.

The first recorded recipe for German Chocolate Cake appeared in a 1957 issue of The Dallas Morning Star, and it quickly gained popularity. The cake featured a chocolate layer cake filled and topped with a coconut and pecan frosting made with German’s Sweet Chocolate.

The concept of adapting the flavors of German Chocolate Cake into a pie form likely emerged as a variation on the original cake recipe. The pie version offered a convenient way to enjoy the delicious combination of chocolate and coconut without the need to bake a full cake.

Over the years, this Contest-Winning German Chocolate Cream Pie has become a favorite dessert for special occasions and gatherings, celebrated for its rich, creamy filling and the signature coconut-pecan frosting. It has since won the hearts and taste buds of dessert lovers across the country, earning its reputation as a true contest winner.

INGREDIENTS

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Chocolate Cream Filling:

• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 4 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon pure vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

INSTRUCTIONS

Preparing the Pie Crust:

1. In a food processor, combine the all-purpose flour and salt.
2. Add the cold, cubed butter to the flour mixture in the food processor. Pulse several times until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing after each addition until the dough begins to come together. You’ll know it’s ready when it starts to clump.
4. Turn the dough out onto a clean, floured surface and shape it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Making the Chocolate Cream Filling:

1. In a saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt.
2. Gradually whisk in the whole milk until the mixture is smooth.
3. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and comes to a boil. This will take about 5-7 minutes.
4. Once the mixture boils, continue to cook and stir for an additional 2 minutes until it reaches a pudding-like consistency.
5. Remove the saucepan from heat. In a separate bowl, beat the egg yolks. Gradually whisk a small amount of the hot chocolate mixture into the beaten yolks to temper them.
6. Return the tempered yolks to the saucepan with the chocolate mixture and cook for another 2 minutes, stirring constantly.
7. Remove the saucepan from heat and stir in the unsalted butter and pure vanilla extract until the mixture is smooth. Set it aside to cool slightly while you prepare the pie crust.

Assembling and Baking the Pie:

1. Preheat your oven to 350°F (175°C).
2. Roll out the chilled pie crust on a floured surface to fit a 9-inch pie pan. Place the rolled-out dough in the pie pan, trimming any excess dough hanging over the edge.
3. Pour the chocolate cream filling into the prepared pie crust.
4. Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set. You can use a pie shield or aluminum foil to prevent excessive browning of the crust edges.
5. Once baked, remove the pie from the oven and allow it to cool on a wire rack while you prepare the coconut-pecan frosting.

Making the Coconut-Pecan Frosting:

1. In a saucepan, whisk together the evaporated milk, granulated sugar, beaten egg yolks, and unsalted butter.
2. Cook over medium heat, stirring continuously, until the mixture thickens and becomes golden brown. This will take about 10-12 minutes.
3. Remove the saucepan from heat and stir in the pure vanilla extract, sweetened shredded coconut, and chopped pecans.

Finishing the Pie:

1. Spread the warm coconut-pecan frosting evenly over the cooled chocolate cream filling.
2. Allow the pie to cool completely, and then refrigerate for at least 2-3 hours before serving.

NOTE:

• The Contest-Winning German Chocolate Cream Pie is a decadent dessert that marries the rich, creamy goodness of chocolate with the delightful flavors of coconut and pecans. It’s a delightful treat with a history rooted in the fusion of culinary traditions and the enduring love for chocolate desserts. Enjoy each blissful bite of this pie as a testament to its contest-winning flavor and timeless appeal.