German Chocolate Pecan Pie
This amazing German chocolate pecan pie has all the flavors of German chocolate cake - coconut, pecans, chocolate and caramel filling all wrapped in a flaky pie crust.
Servings: 8
Calories: 702 kcal
Ingredients
- 1 Gluten Free Pie Crust
- ½ Cup Light Corn Syrup or Maple Syrup
- 1 Cup Light Brown Sugar
- 3 Eggs lightly beaten
- 2 teaspoons Vanilla
- ½ teaspoon Salt
- 3 Tablespoons Vegan Butter melted
- 2 Tablespoons Coconut Milk full fat milk in a can
- 1 Cup Dark Chocolate chopped, substitute German chocolate
- 1 Cup Sweetened Shredded Coconut
- 2 Cups Pecans
Instructions
- Preheat the oven to 350 degrees.
- Add the corn syrup, brown sugar, eggs, vanilla, salt, melted butter and coconut milk to a large bowl. Whisk together until it's an even color.½ Cup Light Corn Syrup, 1 Cup Light Brown Sugar, 3 Eggs, 2 teaspoons Vanilla, ½ teaspoon Salt, 3 Tablespoons Vegan Butter, 2 Tablespoons Coconut Milk
- Add the shredded coconut and pecan halves to the wet ingredients. Fold together until the nuts are well coated.1 Cup Sweetened Shredded Coconut, 2 Cups Pecans
- Spread the chopped chocolate into the bottom of an unbaked pie shell.1 Gluten Free Pie Crust, 1 Cup Dark Chocolate
- Pour the pie filling over the chocolate.
- Bake for 55-60 minutes until the filling is set, but just barely jiggly in the center. The filling will appear puffed up when done but will settle once cooled. If the crust browns too quickly you can cover edges with aluminum foil for the remaining bake time.
- Remove from oven and cool at least 3 hours before slicing.
Notes
Storage: Wrap leftover pie with aluminum foil and store in the refrigerator for up to 4 days. Since pecan pie is not served warm, you can eat it while chilled or bring to room temperature before serving.