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 its served.
German Chocolate Pie is a Spinoff of the Delectable Cake
I've had this decadent German chocolate 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.
Helpful Tips for Making German Chocolate Pie
- Please note, in developing this recipe, I've seen some similar 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 pie filling making it 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.
- If you're a chocolate fan, you may also enjoy this recipe for German Chocolate Cupcakes from Love From the Oven.
Other Pie Recipes to Add to the Menu
I once had a beloved Pastor who said he only had three favorite pies. Chilled, room temperature or warm. I completely concur, there's no wrong time of day to have pie.
- Classic Southern Pecan Pie
- Apple Crumb Pie warm with a scoop of vanilla ice cream is always a win!
- Homemade Lemon Meringue Pie
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Helpful Kitchen Items:
German Chocolate Pie
Ingredients
- 1 (9 inch) deep dish pie shell frozen, refrigerated or homemade
- ¼ cup salted butter
- 1 [4] oz package German chocolate chopped
- 1 [12] oz can evaporated milk [not condensed]
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- ¼ cup cornstarch
- 1 teaspoon pure vanilla
- ¼ teaspoon salt
- 1 cup pecans roughly chopped and divided
- 1 ½ 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 ½ cup of pecans and ½ of the sweetened flaked coconut on the bottom of the pie shell. Pour the chocolate mixture evenly on top then 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Margie
10 out of 10!
Beth
Question regarding a store bought frozen pie crust.... do I need to pre-bake it?
Melissa
No, it's not necessary.
Beth
Thank you for replying. I plan on making this today 😊
Karen
I was going to make this pie for the first time. My question is can I use a pecan crusted ready made pie crust I hot from the store?
Melissa
I haven't tested this recipe with a premade crust. My guess is there's too much filling for that size crust.
Alice
When you say use chop German chocolate, do you mean “Bakers German Chocolate?” If not please direct me otherwise. Thank you, Alice
Melissa
Yes, that's what it means.
Jess
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.
Jess
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
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
That happened to me as well. Did it still taste good?
Stephanie, One Caring Mom
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
Thanks so much!