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German Chocolate Pie

German Chocolate Pie

Servings 8
Author Melissa Sperka


  • 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


  • 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.