American Pie Council

2019 Amateur Entry

 

German Chocolate Pie

Mindy Johnson
Brooklyn, NY
Category: Guittard Chocolate

German Chocolate Pie

Oreo Crust:
27 Oreo cookies, crushed to fine crumbs
6 tablespoons salted butter, melted

Coconut Pecan Filling:
1/2 cup evaporated milk
1 egg yolk
1/2 cup granulated sugar
4 tablespoons salted butter
1 teaspoon vanilla
3/4 cup chopped pecans
3/4 cup shredded coconut

Bottom Chocolate Layer:
4 ounces cream cheese, softened
1 egg
4 tablespoons salted butter, melted
2 tablespoons Guittard unsweetened cocoa powder
2 cups powdered sugar

Top Chocolate Layer:
3/4 cup granulated sugar
1.5 tablespoons Guittard unsweetened cocoa powder
1 tablespoon flour
1 egg
1/3 cup buttermilk
2 tablespoons salted butter, melted
1/2 teaspoon vanilla

Chocolate Ganache:
1/4 cup heavy whipping cream
1/2 cup Guittard 66% semisweet chocolate wafers

Chocolate Mousse:
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla
1/2 cup Guittard 66% semisweet chocolate wafers, melted
1 cup heavy whipping cream

Directions:
To make the crust: combine the cookie crumbs and melted butter. Press into a lightly greased pie dish. Bake for 12 minutes at 350 degrees. Cool completely before filling.

To make the coconut pecan filling: combine the evaporated milk, egg yolk, sugar and butter in a small saucepan. Bring to a boil over medium heat and cook 5-10 minutes or until thickened. Remove from heat and stir in vanilla, pecans and coconut. Set aside while making chocolate filling.

To make the bottom chocolate layer: beat the cream cheese and melted chocolate together in a mixing bowl. Add egg and mix to combine. Mix in melted butter. Slowly mix in cocoa powder and powdered sugar and beat until smooth. Spread the filling over the pie crust. Top with half of the coconut pecan filling.

To make the top chocolate filling: mix together the sugar, cocoa and flour. Stir in the egg and buttermilk. Lastly mix in the melted butter and vanilla, stir until smooth. Pour mixture over the coconut pecan layer. Bake at 350 for 50 minutes. Allow to cool completely before adding toppings.

To make the ganache: heat the heavy cream on the stovetop or in the microwave just until it starts to boil. Pour over chocolate chips and stir until chocolate is melted. Set aside.

To make the chocolate mousse: In large bowl beat together cream cheese, powdered sugar and vanilla. Add the melted chocolate to the cream cheese mixture. In another large mixing bowl, beat the whipping cream until stiff peaks are formed. Fold chocolate cream cheese mixture into the whipped cream.

Once the pie has cooled spread the remaining coconut pecan filling over the top of the pie. Drizzle with chocolate ganache and pipe chocolate mousse around the border. Refrigerate pie until ready to serve.