German Chocolate Slab Pie

This German Chocolate Slab Pie is the best way to feed a crowd. It's a twist on one of my favorites, with a delicious chocolate, coconut, and pecan filling.

Prep Time 30

Cook Time 1

Total Time 2 30

Servings

Calories 385kcal

Author Sandra

Ingredients

Pie Crust

2 1/2 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
8 tablespoons whole buttermilk more if you find the dough dry
1 cup unsalted butter cubed

German Chocolate Filling

8 ounce German or sweet baking chocolate bar chopped
1/2 cup butter
24 ounces evaporated milk
3 cups sugar
4 tablespoons cornstarch
1/4 teaspoon salt
8 egg yolks
1 teaspoon vanilla
2 cups flaked coconut
2 cups chopped pecans

Instructions

Pie Crust

In a medium mixing bowl add flour, salt, and sugar, stir to combine.
Then using a pastry blender (or a fork if you don't have) cut butter into flour mixture until mixture resembles coarse crumbs.
Add buttermilk to the center of the dough, stir until mixture starts to come together. If you need to add an extra teaspoon or two to bring the dough together, then do. I have used an additional tablespoon to make this crust.
Then start to knead the dough in the bowl. Once the dough has come together, turn dough out onto a lightly floured surface. Shape into a disk. Cover tightly with plastic wrap; chill in the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 350°.
Roll out pie crust to 17 x 12 rectangle. Then roll dough into your 15 1/2 x 10 1/2- inch jelly-roll pan, pressing into bottom and up the sides. Crimp or fold edges as desired. Cover dough with a piece of parchment paper, letting ends extend over edges of pan.
Set another 15 1/2 x 10 1/2- inch jelly-roll pan on top of the parchment paper, the place in the oven for 20 minutes.
If you have pie weights set them on top of the jelly roll pan that is covering the dough. If you don't, use an oven-safe pot, this is what I did, or you can leave it just how it is, making sure to push down the top jelly roll pan.

Filling

Combine the coconut and pecans in a small bowl and set aside.
In medium mixing bowl stir together sugar, cornstarch, and salt. Set aside.
In a small saucepan melt chocolate and butter over medium-low heat and stir until melted and smooth. Remove from the stove and slowly stir in the milk.
In a separate bowl, whisk together the egg yolks and vanilla. Slowly pour in the melted chocolate mixture, whisking until smooth.
Combine the cornstarch and sugar mixture with the chocolate mixture, stirring until smooth and combined. Set this filling aside until the crust is finished baking.
Remove pie pan from oven, then gently remove additional jelly roll pan off the top, paper, and weights, if you used. Reduce oven to 325°.
Pour filling into crust-lined pan and sprinkle with the pecans and coconut topping.
Bake for 35-45 minutes or until almost set. Cool completely on cooling rack, about 1-2 hours.
Slice, serve and devour. Top with whipped cream as garnish.

Nutrition