Directions
- Preheat oven to 175°C (350°F) and grease a 9-inch (23 cm) pie pan.
- In a medium bowl, combine sugar and melted butter for the brownie base. Stir in eggs and vanilla extract until smooth.
- Sift in flour, cocoa powder, and salt. Mix until just combined.
- Pour the brownie batter into the prepared pie pan and spread evenly. Bake 15–18 minutes, until set but slightly soft in the center. Remove from oven.
- While the base bakes, prepare the German chocolate topping. In a small saucepan, combine sugar, coconut, pecans, and evaporated milk. Cook over medium heat, stirring constantly until mixture thickens slightly.
- Remove from heat and stir in egg yolks, melted butter, and vanilla. Mix until smooth and glossy.
- Pour the topping evenly over the baked brownie base.
- Return pie to the oven and bake an additional 12–15 minutes, until the topping is bubbly and lightly golden.
- Allow pie to cool completely at room temperature before slicing to serve.
Recipe Details
Prep Time: 20 min
Cook Time: 30–33 min
Total Time: 50–53 min
Servings: 8
Difficulty: Medium
Variations & Substitutions
- Swap pecans with walnuts or almonds for different nutty flavors.
- Use dark chocolate cocoa for a richer brownie base.
- Add a teaspoon of instant coffee granules to the brownie batter to enhance the chocolate flavor.
- For a lighter topping, reduce sugar slightly or use coconut sugar.
Serving Suggestions
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