Ingredients
- 1 high-quality bittersweet chocolate
- 1 cup half-and-half
- 1 cup brown sugar
- 3 large eggs
- 1 cup sweetened shredded coconut
- 1 cup lightly toasted pecans
- 1 teaspoon vanilla extract
- 1 pie crust (store-bought or homemade)
Instructions
- Prepare the pie crust according to package instructions or make from scratch and bake at 350°F (175°C) for 10-12 minutes.
- Melt the bittersweet chocolate in a saucepan over low heat and set aside to cool slightly.
- In a bowl, whisk together the half-and-half, brown sugar, and eggs until combined. Slowly pour in the melted chocolate, whisking until uniform, and stir in the vanilla.
- Pour the chocolate filling into the cooled pie crust and bake for 30-35 minutes until set but slightly wobbly.
- Toast pecans in a skillet over medium heat until fragrant, about 5 minutes. Let cool, then mix with shredded coconut.
- Once the pie has cooled completely, spread the coconut-pecan mixture over the top and refrigerate for at least an hour before serving.
Notes
Serve with whipped cream or vanilla ice cream for an extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian