German Chocolate Pie

German Chocolate Pie delights with layers of moist, chocolatey filling nestled in a crisp pie crust, crowned by a caramel‑coconut‑pecan topping that’s both gooey and crunchy. Every spoonful balances the intense sweetness of German sweet chocolate with nutty warmth. The respected combination of whipped egg yolks and condensed milk ensures a creamy, indulgent base, while the toppings invite textures that play against one another. Rooted in Southern dessert tradition, this pie is comforting and elegant, perfect for celebrations or a cozy evening treat. Read on for a step‑by‑step guide to creating this unforgettable dessert.

Why You’ll Love This German Chocolate Pie

You’ll fall for this German Chocolate Pie the moment you taste it. The silky, chocolate‑condensed milk filling melds rich cocoa flavor with creamy sweetness, while the flaked coconut and toasted pecans on top add irresistible texture and nutty depth. This dessert is both decadent and nostalgic, evoking fond memories of classic family recipes just waiting to be rediscovered. With the ease of baking with pie crust and microwave‑melting, this pie feels friendly to make—even if you aren’t a seasoned baker. It’s a crowd‑pleaser that’s both elegant for special occasions and comforting for any night in.

Ingredients

  • Pie crust:
    • 1 (9-inch) ready‑made or homemade pie crust
  • Chocolate filling:
    • 4 oz German sweet chocolate, chopped
    • 2 tbsp butter
    • 1 (14 oz) can sweetened condensed milk
    • 4 large egg yolks
    • 1 tsp vanilla extract
    • 1 cup chopped pecans
  • Coconut‑pecan topping:
    • ½ cup packed brown sugar
    • ½ cup heavy whipping cream
    • ¼ cup butter, chopped
    • 2 large egg yolks
    • 1 cup flaked coconut
    • 1 tsp vanilla extract
    • ¼ cup chopped pecans

Step‑by‑Step: How to Make German Chocolate Pie

  1. Preheat oven to 400 °F. Line a 9‑inch pie plate with your crust, trim to a ½‑inch overhang, then flute the edges.
  2. Blind‑bake: Line crust with foil or parchment and fill with pie weights or dried beans. Bake 11–13 minutes until lightly browned. Take out the foil and pie weights, then return the crust to the oven for another 6 minutes of baking.
  3. Lower oven temperature to 350 °F.
  4. In a microwave‑safe bowl, combine chopped German sweet chocolate and 2 tbsp butter. Microwave 1 minute; stir. Continue in 30‑second bursts until melted, stirring between.
  5. Let melted chocolate cool slightly. Whisk in sweetened condensed milk, egg yolks, and vanilla. Stir in chopped pecans.
  6. Pour the filling into the pre‑baked crust. Bake 15–20 minutes until set. Remove and let cool on a wire rack for about 1 hour.
  7. While the pie cools, prepare the topping: In a saucepan over medium heat, combine brown sugar, cream, and chopped butter. Stir until sugar dissolves and mixture reaches a gentle boil; remove from heat.
  8. In a small bowl, whisk egg yolks. Gradually whisk a small amount of the hot sugar mixture into the egg yolks to gently raise their temperature. Return yolk‑sugar mixture to saucepan, whisking constantly.
  9. Place saucepan back over medium heat; cook 2–3 minutes until thickened, stirring. Remove from heat. Stir in flaked coconut and vanilla. Let cool for 10 minutes.
  10. Pour the cooled topping over the chocolate filling. Sprinkle with the remaining chopped pecans.
  11. Chill for at least 4 hours (or until fully set). Slice and enjoy!

Helpful Tips

  • Blind‑baking crust ensures a crisp bottom—don’t skip the weights to avoid sogginess.
  • When melting chocolate, stir frequently to prevent scorching.
  • Properly tempering the egg yolks is essential—pour the hot mixture in slowly while whisking to prevent curdling.
  • Let the pie cool completely before adding the topping to ensure it stays in place and doesn’t slide off.
  • Chill thoroughly—4 hours or overnight ensures clean slices and deep flavor.
  • Use freshly chopped pecans for maximum nuttiness and texture.

Substitutions And Variations

  • Chocolate substitute: If German sweet chocolate is unavailable, use high‑quality semisweet chocolate and add 2 tbsp sugar to maintain sweetness.
  • Nut alternatives: Try chopped walnuts or macadamia nuts in place of pecans.
  • Coconut variations: For a milder coconut flavor, toast the coconut lightly before mixing—or use sweetened flaked coconut for extra chew.
  • Crust options: For a more indulgent twist, substitute the traditional pie crust with a chocolate cookie crumb base like graham cracker or Oreo.
  • Lighter topping: Replace heavy cream with half‑and‑half to reduce richness slightly—but the topping may be less thick.
  • Mini pies: Make this in 4” tart shells for individual servings—reduce baking time accordingly.

Storage Instructions

  • Keep the pie wrapped and refrigerated; it stays fresh for 3 to 4 days.
  • For best texture, bring slices to room temperature for about 20 minutes before serving.
  • To freeze, wrap pie (cut or whole) tightly in plastic wrap and foil; freeze up to 1 month. Defrost in the refrigerator overnight, then let it sit at room temperature before slicing and serving.

Nutritional Information

German Chocolate Pie Recipe

A generous estimate per slice (assuming 8 slices per pie):

  • Calories: ~450–500 kcal
  • Total Fat: ~28–32 g
  • Saturated Fat: ~14–18 g
  • Cholesterol: ~200–240 mg
  • Carbohydrates: ~45–50 g
  • Protein: ~6–8 g
    Exact nutrition depends on specific ingredients and brands used—these are approximations.

Serving Suggestions

  • Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the richness.
  • A light drizzle of chocolate ganache pairs beautifully for chocolate lovers.
  • Serve alongside fresh berries—raspberries or strawberries provide bright, tart balance.
  • Garnish with a few whole toasted nuts and a dusting of unsweetened cocoa powder for visual flair.
  • For a brunch twist, serve with a small pot of coffee or espresso to cut through the richness.

Frequently Asked Questions About German Chocolate Pie

What is German sweet chocolate, and can I use something else?

German sweet chocolate is typically smooth and semi-sweet, originally produced by the Baker’s Chocolate Company. If you can’t find it, a good-quality semisweet chocolate works well—simply stir in 2 tablespoons of sugar to keep the filling sweet and balanced.

Why does the pie need chilling after baking?

Chilling—or even overnight refrigeration—helps the filling and topping set firmly, giving you clean, sturdy slices. It also deepens flavors and improves texture, making it ideal for serving.

Can I make this dessert ahead of time?

Absolutely! Preparing the pie a day in advance enhances the flavors and allows it to set beautifully. Once topped and chilled, it holds well in the fridge for 3–4 days.

Can I toast the coconut or pecans?

Yes! Toasting the coconut or pecans beforehand intensifies their flavor and adds a delightful crunch. Arrange them in a single layer and toast at 350°F for 3 to 5 minutes, keeping an eye on them to prevent burning.

Conclusion

This German Chocolate Pie is pure comfort—layered with rich chocolate, a creamy coconut-pecan crown, and a flaky crust that all come together in a luxurious bite. I’m so grateful to share one of my favorite desserts with you—thank you for joining me in the kitchen! Whether it’s for a celebration, a gathering, or just a well-deserved treat, this pie delivers both simplicity and incredible flavor. Happy baking, and may every bite bring warmth to your kitchen and smiles around your table. Thank you for being part of this food-loving community—enjoy every delicious slice!

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German Chocolate Pie

German Chocolate Pie


  • Author: lisa
  • Total Time: 4 hours 55 minutes (including chilling)
  • Yield: 8 servings 1x

Description

German Chocolate Pie is a rich, Southern-style dessert filled with smooth chocolate custard and topped with a homemade coconut-pecan mixture. With a flaky pie crust base and layers of texture and flavor, it’s perfect for holidays or weekend baking.


Ingredients

Scale

For the crust:

1 (9-inch) pie crust, homemade or store-bought

For the chocolate filling:

4 oz German sweet chocolate, chopped

2 tbsp butter

1 (14 oz) can sweetened condensed milk

4 large egg yolks

1 tsp vanilla extract

1 cup chopped pecans

For the coconut-pecan topping:

½ cup packed brown sugar

½ cup heavy whipping cream

¼ cup butter, chopped

2 large egg yolks

1 cup flaked coconut

1 tsp vanilla extract

¼ cup chopped pecans


Instructions

  • Preheat oven to 400 °F. Line a 9‑inch pie plate with your crust, trim to a ½‑inch overhang, then flute the edges.
  • Blind‑bake: Line crust with foil or parchment and fill with pie weights or dried beans. Bake 11–13 minutes until lightly browned. Take out the foil and pie weights, then return the crust to the oven for another 6 minutes of baking.
  • Lower oven temperature to 350 °F.
  • In a microwave‑safe bowl, combine chopped German sweet chocolate and 2 tbsp butter. Microwave 1 minute; stir. Continue in 30‑second bursts until melted, stirring between.
  • Let melted chocolate cool slightly. Whisk in sweetened condensed milk, egg yolks, and vanilla. Stir in chopped pecans.
  • Pour the filling into the pre‑baked crust. Bake 15–20 minutes until set. Remove and let cool on a wire rack for about 1 hour.
  • While the pie cools, prepare the topping: In a saucepan over medium heat, combine brown sugar, cream, and chopped butter. Stir until sugar dissolves and mixture reaches a gentle boil; remove from heat.
  • In a small bowl, whisk egg yolks. Gradually whisk a small amount of the hot sugar mixture into the egg yolks to gently raise their temperature. Return yolk‑sugar mixture to saucepan, whisking constantly.
  • Place saucepan back over medium heat; cook 2–3 minutes until thickened, stirring. Remove from heat. Stir in flaked coconut and vanilla. Let cool for 10 minutes.
  • Pour the cooled topping over the chocolate filling. Sprinkle with the remaining chopped pecans.
  • Chill for at least 4 hours (or until fully set). Slice and enjoy!

Notes

For added flavor, toast the pecans and coconut before mixing. This pie can be made a day ahead and stored in the fridge. For best results, slice after it’s been thoroughly chilled.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Nutrition

  • Serving Size: 1 slice
  • Calories: ~480
  • Sugar: ~35g
  • Carbohydrates: ~47g
  • Protein: ~7g

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