German Chocolate Slab Pie

filed under: Pies + Tarts on November 16, 2018

Rich and packed with texture and flavor… this German Chocolate Slab Pie is as easy as it is delicious! (Be sure to check out below how I made this slab pie TWO WAYS!)

 

German Chocolate Slab Pie
Prep Time
15 mins
 

Rich and delicious German Chocolate Pie that feeds a crowd! 

Course: Dessert
Cuisine: American
Keyword: german chocolate, slab pie
Servings: 16
Calories: 607 kcal
Author: Amanda Rettke
Ingredients
Pie Crust
  • 1/2 cup yellow cornmeal
  • 3 cups all-purpose flour, plus extra for rolling out
  • 1 tablespoon granulated sugar
  • 2 tsp McCormick Cinnamon Spice
  • 1 cup (2 sticks or 226g) grams very cold butter, cut into cubes
  • 2 teaspoons white vinegar
  • 2 large eggs
  • 1/4 cup ice cold water
German Chocolate Slab Pie
  • 8 oz semi-sweet or dark chocolate (not milk chocolate!)
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 2 cans (12 oz each) evaporated milk
  • 3 cups (600g) granulated sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 8 egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup pecans, chopped
Instructions
  1. Heat oven to 375°F.

Pie Crust
  1. Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses. 

  2. Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.

  3. Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan.  About 1/8-1/4 inches thick is best.

  4. Gently press pie crust into edges of the pan and cut off any excess dough. (Repair any tears with excess dough.)

  5. Bake for 8-10 minutes in a 10-15inch pan at 350°F, or until dough is set and not raw looking. Set aside.

German Chocolate Slab Pie
  1. In a medium saucepan, heat chocolate and butter over low heat until melted and smooth.  Remove from heat and gradually whisk in milk.

  2. In a medium bowl, mix sugar, cornstarch, and salt.  

  3. Pour filling into prepared pie crust.  Sprinkle pecans and coconut over the top.

  4. Bake 45 - 50 minutes or until puffed and almost set.  Cool completely on cooling rack, about 4 hours.

Recipe Video

Recipe Notes

To use storebought pie crust:

You will need 2 total pie crusts.

Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10x15 sheet pan. Trim off any excess crust and repair any tears if needed.

 

 

German Chocolate Slab Pie

 

German Chocolate Slab Pie

We all know and love the flavors of German Chocolate Pie. Dark, rich chocolate topped with coconut and pecans. This is a pie that everyone around the work loves! But have you ever had it paired with a homemade Cinnamon Pie Crust? If you haven’t, stop what you are doing and try it!

Sheet Pan with Pieces of German Chocolate Slab Pie Taken Out

What is a Slab Pie?

If you are anything like me, the name itself might have made you raise an eyebrow. But simply put, a slab pie is just a shallow pie made in a rectangular, rimmed baking sheet. In other words, it’s a bigger version of a traditional pie. One of my favorite things about a slab pie is that it’s big enough to feed a crowd, which makes it perfect for your holiday table!

One Piece of German Chocolate Pie with Ice Cream on Top

The recipe below of for a German Chocolate Slab pie in a 10×15 inch pan. However, I wanted to share something special with you that is twice as nice.

German Chocolate and Pumpkin Slab Pies on Plates with Cinnamon Bottle Featured

Cinnamon Pie Crust

First I started off with a pie crust that fits a 10×15 pan. The beauty of this recipe is not only the flavor (thank you cinnamon!) but the fact that it is NO CHILL. You do not have to chill it at all before using! I love that you can roll out this fabulous crust and immediately prepare your fillings.

Next, I incorporated TWO recipes using cinnamon into my slab pie… making it twice as nice!

I opted for the German Chocolate Slab Pie paired with a Pumpkin Pie. These two recipes work well for a “twice as nice” slab pie duo because they take the same amount of time to bake and are contrasting in flavor. The German Chocolate is wonderfully rich with that dark chocolate and it also has an amazing texture with all of the coconut and chopped pecans. The Pumpkin Pie is smooth, creamy, subtle, familiar, and so comforting. There is something for everyone! Speaking from experience, people will fight over that middle piece with both the German chocolate and pumpkin… it’s a party on their plate!

German Chocolate and Pumpkin Pie both baked in a Sheet Pan

 

Recipe for a Pumpkin Slab Pie and German Chocolate Slab Pie (together in one pan):

PIE CRUST

  • 1/2 cup yellow cornmeal
  • 3 cups all-purpose flour, plus extra for rolling out
  • 1 tablespoon granulated sugar
  • 2 tsp McCormick Cinnamon Spice
  • 1 cup (2 sticks or 226g) grams very cold butter, cut into cubes
  • 2 teaspoons white vinegar
  • 2 large eggs
  • 1/4 cup ice cold water

GERMAN CHOCOLATE SLAB PIE

  • 4oz semi-sweet or dark chocolate (not milk chocolate!)
  • 1/4 cup(63) unsalted butter
  • 1can (12 oz) evaporated milk
  • 1 1/2cups (300g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 tsp salt
  • 4 egg yolks
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup pecans, chopped

PUMPKIN SLAB PIE

  • 1 can pumpkin puree
  • 3 eggs
  • 1 cup (200g) granulated sugar
  • 1 tablespoon McCormick Pumpkin Pie Spice
  • 1 cup evaporated milk

 

INSTRUCTIONS
  1. Heat oven to 375°F.

PIE CRUST
  1. Add the cornmeal, flour, sugar, and cinnamon to the bowl of a food processor. Pulse 1-2 times to mix well. Add the butter and pulse a few more times, until it forms a sandy-looking mixture, about 4 to 5 pulses.

  2. Add the eggs and vinegar. Pulse and slowly add water until it forms a solid ball of dough, about 8 to 10 one-second pulses.

  3. Dump the ball of dough out onto a well-floured counter or smooth surface. Roll dough out into a square large enough to fit your pan.  About 1/8-1/4 inches thick is best.

  4. Gently press pie crust into edges of the pan and cut off any excess dough. (Repair any tears with excess dough.) Use excess dough to build a “dam” or divider in the center of the pan. This will divide the two pies. Be sure to PRESS DOWN and make sure that there are no gaps between the dam and the dough.

  5. Bake for 8-10 minutes at 350°F, or until dough is set and not raw looking. Set aside.

GERMAN CHOCOLATE SLAB PIE
  1. In a medium saucepan, heat chocolate and butter over low heat until melted and smooth.  Remove from heat and gradually whisk in milk.

  2. In a medium bowl, mix sugar, cornstarch, and salt.

  3. Pour filling into prepared pie crust. One half will be German chocolate, the other half will be the pumpkin. Sprinkle pecans and coconut over the German chocolate.

PUMPKIN SLAB PIE
  1. In a medium bowl, combine pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk, whisk together until smooth.

  2. Pour mixture into prepared pie crust. One half will be pumpkin, the other half will be German chocolate.

  3. When both sides of the pan are full, bake 45-50 minutes at 375°F.   Cool completely on cooling rack (about 4 hours). Refrigerate if not serving same day.

And here is the recipe for JUST the full German Chocolate Slab Pie.

Thank you for supporting the brands that support me here at iambaker! I love McCormick products and am so grateful for the ability to share them with the world.

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Comments

  • Anne Vannucchi says:

    I’m making your ding ding cake right now. How do you want me to tag you on Instagram?

  • C zett says:

    The recipe & the print recipe are not the same. Very confusing. Not sure which one is wrong.

    • Amanda Rettke says:

      One is for a combination slab pie, the recipe card is for the German Chocolate Slab Pie only. 🙂

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