The Very Best German Chocolate Pie

Step 1

Combine the vinegar and water in a small container and place in the freezer.

Step 2

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Rub the cream cheese and butter into the dry ingredients until pea-sized clumps form. Sprinkle the chilled vinegar and water over the bowl, a little at a time, and toss the dough with your hands in order to evenly distribute the liquid. Knead the dough in the bowl a few times until it comes together in a solid mass. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, but preferably overnight.

Step 3

Remove the disk from the refrigerator and lightly flour a work surface. Roll the dough into a 12-inch circle, occasionally turning the dough clockwise. Transfer to a 9-inch pie plate and press the dough up the sides of the pie plate, so that once you crimp its edges, the fluted design rests above the top of the pie plate (there is enough dough to do this and it will keep the crust from shrinking when you blind bake it). Prick the bottom with a fork and transfer to the freezer for one hour.

Step 4

Heat the oven to 425°F. Crumple up a piece of parchment paper and line the frozen pie crust with it. Fill with pie weights, uncooked beans, or rice. Bake for 20 minutes, then remove the pie from the oven. Remove the parchment and pie weights; cool the crust until it reaches room temperature.

Step 5

Whisk together the butter and cocoa powder in a large bowl. Add the sweetened condensed milk and whisk to combine. Add the eggs and yolk, one at a time, and whisk to incorporate. Add the vanilla and salt. Fold in the chips, pecans, and coconut with a flexible spatula.

Step 6

Heat the oven to 350°F. Transfer the filling to the cooled crust and bake for 45 to 50 minutes until just set—a slight jiggle in the center is okay. Cool to room temperature on the counter, about 2 hours, before serving—or, chill it and serve cold with dollops of unsweetened whipped cream. Store the pie in the refrigerator, wrapped in plastic wrap, for up to 5 days.