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German Chocolate Slab Pie

Rich and delicious German Chocolate Pie that feeds a crowd! 

Course Dessert
Cuisine American
Keyword german chocolate, slab pie
Prep Time 15 minutes
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.