This German chocolate pecan pie has a crunchy pecan topping and a fudgy, decadent center. The perfect dessert for the holidays.
1 prepared 9″ pie shell 4 ounces Baker’s German Chocolate 1/4 cup butter 12 ounces evaporated milk 1-1/2 cup sugar 2 tablespoons Cornstarch 1/8 teaspoon salt 4 egg yolks 1/2 teaspoon vanilla extract 1 cup pecans
Prep Time 10 minutes
Cook Time 45 minutes
Use a double boiler to melt the chocolate with butter. Cool and add evaporated milk.
Assemble the pie
Mix egg yolks and vanilla, then add to the chocolate. Pour mixture into a bowl with sugar, cornstarch, and salt.
Pour the chocolate mixture into a prepared pie crust. Top evenly with pecans.
Bake and let set
Bake at 375-degrees for 45-50 minutes. Let cook for 4 hours before serving.