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Decadent German Chocolate Pie Recipe

A close-up slice of rich german chocolate pie featuring a thick chocolate filling and a toasted coconut pecan topping on a white plate.
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You will love this rich, sliceable German Chocolate Pie, inspired by the classic cake. It features a creamy chocolate filling and a sweet coconut pecan topping baked in a flaky crust. This is a perfect holiday pie recipe.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (flaky crust recommended)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup German sweet chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1/2 cup butter
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees F. Place the unbaked pie crust on a baking sheet.
  2. For the chocolate filling, whisk together 1 cup sugar, flour, and salt in a medium saucepan. Gradually whisk in the milk until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. Stir in the 1/2 cup melted butter, vanilla, and chopped German sweet chocolate until the chocolate is completely melted and smooth.
  5. In a separate bowl, whisk together the remaining 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks.
  6. Temper the egg yolk mixture: Slowly pour about 1 cup of the warm chocolate mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
  7. Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the filling thickens slightly, about 3 to 5 minutes. Do not boil.
  8. Remove from heat. Stir in the vanilla extract, flaked coconut, and chopped pecans.
  9. Pour the coconut-pecan filling into the unbaked pie crust.
  10. Bake at 350 degrees F for 25 to 30 minutes, or until the filling is set. The center should still have a slight jiggle.
  11. Cool the German chocolate pie completely on a wire rack before slicing. This pie sets up best when fully cooled.

Notes

  • For a shortcut, you can use a pre-made graham cracker crust or Oreo crust instead of a traditional flaky crust.
  • If you want a truly Southern Style Pie experience, use high-quality German sweet chocolate for the best flavor.
  • You can make this pie ahead of time; chill it for at least 4 hours before serving for clean slices.

Nutrition

Find it online: https://carlacooking.com/german-chocolate-pie-recipe-sliceable/