German Chocolate Pie

Level:
Medium
Makes:
1 Pie
This classic pecan pie recipe is elevated with Callebaut 811 Dark Chocolate and coconut, for a twist on the German Chocolate flavor profile.
Shelf life:
3 Days
Conservation:
Refrigerated

German Chocolate Pie Filling

Used products: German Chocolate Pie Filling

  • 114 g
    eggs
  • 114 g
    Dark brown sugar
  • 76 g
    Dark Corn Syrup
  • 76 g
    Light corn syrup
  • 4 g
  • 2 g
    salt
  • 22 g
    brown butter
  • 22 g
    Bourbon
  • 140 g
  • 100 g
    Sweetened Coconut Flakes
  • 100 g
    811NV

Preparation: German Chocolate Pie Filling

  1. Combine eggs, sugar, corn syrup, vanilla, salt, melted brown butter, and bourbon.
  2. Arrange the toasted pecans, coconut, and dark chocolate at the bottom of the baked pie crust.
  3. Pour the batter over the inclusions.
  4. Top with additional toasted pecan halves.

Chocolate Pie Dough

Used products: Chocolate Pie Dough

Preparation: Chocolate Pie Dough

  1. Combine all dry ingredients.
  2. Cut in the butter.
  3. Add the ice water and vinegar until the dough comes together.
  4. Chill.

Assembly