German Chocolate Brownie Pie: A decadent fudgy brownie topped with the classic coconut and pecan German chocolate frosting!
German Chocolate Brownie Pie
It had been quite a while since I’d whipped up my Brownie Pie, a simple dessert composed of a rich brownie batter baked in a flaky pastry shell. To make it even easier, I decided to omit the crust and gild the lily with a topping of the classic German chocolate cake frosting.
I could probably eat a bowl of this caramelly coconut icing with bits of pecans. It’s heavenly, especially for coconut fans like me. I gave my coconut phobic husband permission to scrape off his topping with strict instructions to save it for me! I call this a win for me and a win for him.
A Treat for Friends
I brought this German Chocolate Brownie Pie to an intimate dinner party hosted by my food blogger friend, Kate of Kate’s Kitchen. I knew Kate was a coconut fan (she keeps tiny squares of my Mounds Bars in her freezer for those unrelenting cravings).
And, upon request, I baked a German chocolate cake for another one of the dinner guests, my dear friend, Pam, on her birthday a few years back. So I knew this pie would be a hit with her (and me!). And it was!!!
Memories of My Dad, AKA the Dude
German chocolate anything reminds me of my dad. Known by family and friends as “the Dude,” he passed away two short months ago. Today, the Sunday Supper team is making Dad’s favorite recipes. My dad was a huge fan of steak, sushi, tacos…well, almost everything except his mom’s oxtail soup. Every birthday, my mom would run to our local Randall’s grocery store and pick up their bakery German chocolate cake. It was a huge treat for the whole family.
And, even though my dad denied liking sweets, he would eat every crumb off his plate! I created these German chocolate brownies as a tribute to the man who showed me the value of education, altruism, loyalty to family, and unconditional love. Though I get teary as I remember him, I know he’s been reunited with my mom, his cherished wife of over 50 years, and they’re sharing a bottle of red wine and laughing. That’s the way I remember them both.
More Coconut Recipes You’ll Love
If you need your coconut fix, these White Chocolate Coconut Truffles have minimal ingredients and taste amazing! Chewy Coconut Cookies take nearly no time to whip up and these Coconut Apricot Bars are always a hit! Plus, don’t miss these German Chocolate Brownies. I’m also drooling over these Chocolate Coconut Cookies!
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup (1 stick ) butter, cut into tablespoons
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup flour
- pinch of salt
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 egg yolks
- 2 tablespoons butter
- 3/4 cup shredded coconut
- 1/2 cup pecans, toasted and chopped
- 1/2 teaspoon vanilla
- Preheat oven to 350º. Spray a 9-inch pie plate with non-stick cooking spray.
- Combine chocolate and the ½ cup of butter in a microwave-safe bowl. Heat in the microwave using 30-second increments till chocolate is melted, stirring frequently. Mix in sugar and let cool for a couple minutes
- Whisk in eggs and vanilla, then stir in flour and salt until just combined.
- Pour into prepared pan and bake 40 minutes or till crust is brown and top of brownies is appears set. Cool to room temperature.
- To make the topping, cook heavy cream, sugar, yolks, and butter over medium heat, stirring constantly till mixture starts to boil and thickens. Remove from heat and mix in coconut, pecans, and vanilla. Let rest till cools to room temperature, then spread over the top of the brownies.
Serving Size:1 slice
Amount Per Serving: Calories: 447 Total Fat: 22g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 117mg Sodium: 88mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 3g Sugar: 49g Sugar Alcohols: 0g Protein: 5g