German Chocolate Brownie Pie

German Chocolate Brownie Pie combines the rich, fudgy texture of a brownie with the classic flavors of a German chocolate cake. This indulgent dessert features a luscious brownie base topped with a coconut-pecan frosting, making it a decadent treat that’s perfect for any special occasion or gathering. The combination of chocolate, espresso, and nuts creates a unique flavor profile that will satisfy any chocolate lover.

Decadent German Chocolate Brownie Pie

This brownie pie is not only delicious but also visually stunning, thanks to its golden coconut-pecan topping. The brownie base is soft and rich, while the frosting adds a sweet, chewy texture that makes each bite irresistible. Let’s walk through how to make this delightful dessert.

Preparation Time: 20 minutes
Cooking Time: 34-45 minutes
Servings: 8-10
Equipment:

• 9½-inch tart pan with a removable bottom
• Stand mixer

Recipe Title: German Chocolate Brownie Pie

Ingredients for the Brownie Pie:

• 6 tablespoons unsalted butter (¾ of a stick)
• 3 cups HERSHEY’S Semi-Sweet Chocolate Chips (18 ounces)
• 3 eggs
• 1 cup sugar
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract
• ⅔ cup all-purpose flour
• ¼ teaspoon kosher salt
• ¼ teaspoon baking powder
• 1 cup chopped pecans

For the Frosting:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1 teaspoon vanilla extract
• 2 cups shredded, sweetened coconut
• ½ cup chopped pecans

Directions for the Brownie Pie:

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9½-inch tart pan with a removable bottom.
2. Melt the butter and chocolate chips in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat and allow to cool.
3. In a stand mixer, beat together the eggs, sugar, instant espresso powder, and vanilla extract until well blended.
4. Add the cooled chocolate mixture to the stand mixer and mix until fully combined.
5. In a separate bowl, whisk together the flour, baking powder, and kosher salt. Slowly add this dry mixture to the wet ingredients and mix until just combined.
6. Stir in half of the chopped pecans, then pour the batter into the prepared tart pan. Sprinkle the remaining pecans over the top.
7. Bake for 34-45 minutes, or until the top begins to crack and the center is set but still slightly soft. Allow the pie to cool, during which it may deflate slightly.

Directions for the Frosting:

1. In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat.
2. Cook the mixture, stirring constantly, until it thickens (about 10-12 minutes).
3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool slightly.
4. Spread the frosting over the cooled brownie pie. Remove the pie from the tart pan and serve at room temperature.

This German Chocolate Brownie Pie is a rich, decadent dessert that perfectly marries the flavors of chocolate, coconut, and pecans. It’s sure to impress your guests and quickly become a favorite dessert option!