Prepare to fall in love with this German Chocolate Pie filled with velvety chocolate, shredded coconut and pecans. It’s the same flavor combination we all love in classic German Chocolate Cake. Serve it for a special occasion or “just because” you want to show the dessert love to the special people in your life. It’s a bonefide treat every single time.
I’ve had this decadent pie on my “to do” list for some time and just got around to preparing and photographing it to add to the recipe index here on MSSK. If you love German chocolate cake, this pie is definitely for you. Variations are endless. I’ve seen some German Chocolate Pie recipes that use flour or corn syrup in the filling. I’ve made it several ways, but for me this pie works the best using cornstarch to bind the filling, with little fuss. As with the coconut-pecan icing I use for my German Chocolate Cake, I love mixing granulated sugar and brown sugar together for the depth of flavor it lends to the filling making it velvety smooth. Serve it with a dollop of fresh whipped cream or while still warm with a drizzle of chocolate and a scoop of vanilla ice cream.
You may also like: German Chocolate Cake Cookies, German Chocolate Cupcakes and German Chocolate Cake Cheese Ball.
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Helpful Kitchen Items:
German Chocolate Pie
Ingredients
- 1 [9] inch deep dish pie shell frozen, refrigerated or homemade
- 1/4 cup salted butter
- 1 [4] oz package German chocolate chopped
- 1 [12] 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
Instructions
- 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 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 chocolate mixture evenly into the pie shell.
- Sprinkle the remaining pecans and coconut on top.
- 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.
Melissa
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Stephanie, One Caring Mom says
Ooooh my gooodness!!!! I can not waaaaait to make this!!!!!! I love German chocolate cake and in pie form….excuse me while I wipe drool up. This looks divine!
Melissa says
Thanks so much!
Jess says
I just made this pie today. I used a frozen 9 inch deep dish pie crust- and there was way too much filling. I had over a half cup of extra filling. I went back through and reread the recipe, and measured everything correctly. Any idea of what happened, or did anyone else have this issue? At any rate, this was easy to put together and very good.
Melissa says
Hi Jess, if you followed the recipe measurements and used a deep dish shell, it shouldn’t have been too much. That said, if you inadvertently used more coconut or nuts it could be an issue leaving less space for the custard. I use Bakers sweetened flaked coconut as it has a more fine shred and I feel superior in quality. Some private label flaked coconut products are more coarsely grated and bulky.
Samantha says
That happened to me as well. Did it still taste good?
Jess says
Hi! I used Bakers Angel Flaked coconut and coarsely chopped pecans, and added just as much was said. Regardless, it was yummy. Thank you for the recipe.