You’ll fall in love with this German Chocolate Pie filled with velvety warm German chocolate, sweetened flaked coconut and chopped pecans. It features the same flavor combination we all love in classic German Chocolate Cake. Serve this decadent pie for a special occasion or “just because” you want to show the dessert love to the special people in your life. It’s a bonafide treat every single time its served.
Easy German Chocolate Pie Recipe
This amazingly delicious chocolate pie is a spinoff of the famous German Chocolate Cake. So suffice it to say, if you love the cake you’ll fall in love with the pie, too! How do you make German Chocolate Pie?
- Pie Shell – First, this pie requires a 9 inch deep dish pie shell. Fit it into a 9 inch deep disp hpie dish or of you’re using a frozen crust you can bake it in the pan.
- Chocolate Mixture – In a small saucepan on the stovetop melt together the German chocolate and butter. Once melted, add the milk which cools it down quickly.
- Eggs – In a separate bowl whisk together the eggs, sugar, cornstarch and vanilla extract.
- Combine – Whisk egg mixture into the melted chocolate.
- Assemble the Pie – Sprinkle pecans and coconut on the bottom of the pie shell then pour the chocolate mixture evenly into the crust.
- Bake – Bake in a preheated 350°F oven per the recipe until set.
- Cool – Cool the pie in the pan on a cooling rack then slice and enjoy.
How to Make the BEST German Chocolate Pie Recipe
What is German chocolate? Well, for starters, it’s not from Germany. It’s named after its inventor whose name was Sam German. He developed a baking chocolate for Baker’s Chocolate Company to be used for baking. This is what we now know as German chocolate and its appeal spans decades.
- Ingredients you’ll need to make homemade German Chocolate Pie: One 9 inch deep dish pie crust, butter, German chocolate, granulated sugar, light brown sugar, evaporated milk, vanilla, large eggs, cornstarch, sweetened flaked coconut, chopped pecans and salt.
- Kitchen tools you’ll need: A deep dish pie pan, medium bowl, small saucepan, measuring cups and spoons, a nut chopper and rubber spatula or spoon for stirring everything together for the filling.
- Please note: When researching and developing this recipe, I’ve seen some similar chocolate pie recipes that use flour or corn syrup in the filling. I’ve made this pie several ways, but for me this pie works best using cornstarch to bind the filling. Corn syrup lends more of a pecan pie texture to the filling. That’s not a bad thing but not quite what we’re going for with this pie. You can see my Chocolate Pecan Pie recipe here.
- As with the coconut-pecan icing I use for my German Chocolate Cake recipe I love mixing granulated sugar and brown sugar together for the depth of flavor it lends to the pie filling. It turns out velvety smooth.
- Serve this pie with a dollop of fresh whipped cream or while still warm with a drizzle of chocolate and a scoop of vanilla ice cream.
- Store baked German Chocolate Pie chilled in the refrigerator for up to 5 days or at room temperature for up to 3 days.
More Easy Pie Recipes to Make
Our family has three favorite pies. Chilled, room temperature or warm. More family favorite pie recipes you may also like to try:
- Classic Southern Pecan Pie is a winning dessert choice for any occasion.
- Serve a big piece of Apple Crumb Pie warm with a scoop of vanilla ice cream.
- Homemade Lemon Meringue Pie is like enjoying a bite of sunshine.
- Southern Buttermilk Pie remains an all time favorite in kitchen all over the South.
- Chocolate Chess Pie is impossible to resist.
- Mile High Banana Cream Pie is proof that no skimpy pie is ever allowed in my kitchen.
- Scratch made Blueberry Pie topped with a pretty lattice crust.
- Rhubarb Pie from House of Nash Eats.
German Chocolate Pie
- 1 (9 inch) deep dish pie shell frozen, refrigerated or homemade
- 1/4 cup salted butter
- 1  oz package German chocolate chopped
- 1  oz can evaporated milk [not condensed]
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1/4 cup cornstarch
- 1 tsp pure vanilla
- 1/4 tsp salt
- 1 cup pecans roughly chopped and divided
- 1 1/2 cup sweetened flaked coconut divided
- Preheat the oven to 350°F. Fit the pie crust into a 9-inch deep dish pie plate.
- In a small saucepan over low heat melt together the butter and German chocolate. Stir until smooth. Remove from the heat and add the milk.
- In a separate medium bowl whisk together the granulated sugar, brown sugar, eggs, cornstarch, vanilla and salt. Whisk until fully combined then gradually whisk in the chocolate mixture.
- Sprinkle 1/2 cup of pecans and 1/2 of the sweetened flaked coconut on the bottom of the pie shell. Pour the melted chocolate mixture evenly on top. Sprinkle the remaining pecans and coconut over the chocolate.
- Bake for 50-60 minutes or until the center is set when gently shaken. Check the top at 35 minutes and place a piece of aluminum foil on top to prevent the crust from over browning, if needed.
- Cool completely to room temperature before cutting.
- Serve with fresh whipped cream or vanilla ice cream and garnish with chocolate curls, if desired.