If you love the rich, layered flavors of traditional German Chocolate Cake — creamy coconut, crunchy pecans, and velvety chocolate — then you’re going to fall head over heels for this German Chocolate Pie. It has everything you love about the cake, but in a luscious, sliceable pie form: a buttery crust filled with silky chocolate custard, topped with a gooey coconut-pecan frosting that melts into every bite.
This dessert is indulgent, elegant, and surprisingly easy to make. Perfect for holidays, dinner parties, or any occasion that calls for something show-stopping, this pie is pure comfort with a touch of sophistication.
Why You’ll Love This Recipe
- Decadent Texture: A creamy chocolate filling with a chewy coconut-pecan topping.
- Classic Flavor Combination: The same signature flavors of German Chocolate Cake in a pie form.
- Easy to Make Ahead: Both the crust and filling can be prepped in advance.
- Beautiful Presentation: Glossy chocolate and golden coconut make this pie irresistible.
- Crowd-Pleasing: Loved by both chocolate fanatics and traditional dessert lovers alike.
Ingredients You’ll Need
For the Pie Crust
- 1 9-inch pie crust, homemade or store-bought (blind-baked)
For the Chocolate Filling
- 1 cup evaporated milk
- 1 cup semi-sweet or German baking chocolate, chopped
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Coconut-Pecan Topping
- 1 cup evaporated milk
- 3 large egg yolks
- ¾ cup light brown sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- ¾ cup chopped pecans, toasted
Optional garnish: melted chocolate drizzle, whole pecans, or a dollop of whipped cream.
Step-by-Step Instructions
Step 1: Blind-Bake the Crust
Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
Step 2: Prepare the Chocolate Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the evaporated milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble (about 5–6 minutes).
Reduce the heat to low and slowly whisk a few spoonfuls of the hot mixture into the egg yolks to temper them. Then pour the yolks back into the pan, whisking constantly, and cook for 2–3 more minutes until thick and pudding-like.
Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth and glossy. Pour the filling into the baked crust and smooth the top with a spatula. Refrigerate while you prepare the topping.
Step 3: Make the Coconut-Pecan Topping
In a clean saucepan, combine the evaporated milk, egg yolks, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon — about 8–10 minutes. Remove from heat and stir in the vanilla, shredded coconut, and toasted pecans.
Let the topping cool for about 10 minutes, then spread evenly over the chilled chocolate filling.
Step 4: Chill and Set
Refrigerate the pie for at least 2–3 hours, or until fully set. Before serving, you can drizzle the top with melted chocolate or sprinkle with additional toasted pecans for a bakery-style finish.
Flavor and Texture Profile
This German Chocolate Pie is an indulgent harmony of textures and flavors:
- The crust provides a crisp, buttery base.
- The chocolate filling is smooth, rich, and custard-like.
- The coconut-pecan topping is gooey, chewy, and perfectly sweet, adding a caramel-like depth from the brown sugar and butter.
Every bite brings warmth and comfort — a blend of nutty crunch, creamy chocolate, and the unmistakable flavor of toasted coconut.
Tips for Success
- Use German baking chocolate: It’s milder and sweeter than regular dark chocolate, keeping the flavor balanced.
- Toast your pecans: A quick toast (5 minutes at 350°F) enhances their nuttiness.
- Temper the eggs: Slowly adding hot mixture to yolks prevents curdling.
- Chill fully: The pie sets best after a few hours in the refrigerator, ensuring clean slices.
- Make ahead: Both the filling and topping can be made a day early for stress-free serving.
Variations and Add-Ons
- Chocolate Crust: Use a chocolate cookie crust for extra richness.
- Salted Caramel Twist: Drizzle salted caramel over the topping for added indulgence.
- Bourbon Version: Add 1 tablespoon of bourbon to the filling for a warm depth of flavor.
- Nut-Free Option: Replace pecans with toasted coconut chips for crunch.
- Mini Pies: Bake in mini tart shells for individual servings — great for parties.
Serving Suggestions
Serve this pie slightly chilled or at room temperature for the best texture. Pair it with:
- Whipped cream for a light contrast.
- Vanilla ice cream for extra creaminess.
- Espresso or coffee to balance the sweetness.
It’s also perfect as a holiday dessert centerpiece — beautiful, rich, and guaranteed to impress.
Make-Ahead and Storage Tips
- Make-Ahead: Prepare the pie up to 2 days before serving. Keep refrigerated and covered loosely with foil or plastic wrap.
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Nutritional Snapshot
Each slice (based on 10 servings) contains approximately:
- Calories: 460
- Fat: 28g
- Carbohydrates: 48g
- Protein: 6g
While undeniably rich, it’s a dessert worth every bite — a true showstopper for any chocolate lover.
Frequently Asked Questions
Can I use sweetened condensed milk instead of evaporated milk?
No. The filling and topping rely on the thinner texture of evaporated milk. Condensed milk is too thick and sweet.
Can I make this pie without eggs?
Yes. Substitute the yolks with 3 tablespoons of cornstarch in both filling and topping, though the flavor will be slightly less rich.
Why did my chocolate filling turn grainy?
The mixture may have overheated. Be sure to cook it gently over medium heat and whisk continuously.
Can I make it dairy-free?
Yes. Use coconut milk in place of evaporated milk, plant-based butter, and dairy-free chocolate. The flavor will lean slightly more coconut-forward.
Can I use a graham cracker crust?
Absolutely! It adds a pleasant contrast and crunch — a great shortcut for busy bakers.
German Chocolate Pie
Equipment
- 9-inch pie pan
- Saucepan
- Whisk
- Mixing bowls
- Rubber spatula
- pie weights or dried beans
- Parchment paper
Ingredients
- 1 9-inch pie crust (homemade or store-bought, blind-baked)
- 1 cup evaporated milk
- 1 cup semi-sweet or German baking chocolate, chopped
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 3 large egg yolks, lightly beaten
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 1 cup evaporated milk (for topping)
- 3 large egg yolks (for topping)
- 3/4 cup light brown sugar
- 1/2 cup unsalted butter (for topping)
- 1 tsp vanilla extract (for topping)
- 1 1/2 cups shredded sweetened coconut
- 3/4 cup chopped pecans, toasted
Instructions
- Preheat oven to 375°F (190°C). Line the pie crust with parchment and pie weights. Bake 10 minutes, remove weights, and bake 5 more minutes until lightly golden. Cool completely.
- Whisk sugar, cornstarch, and salt in a saucepan. Gradually whisk in evaporated milk. Cook over medium heat, stirring constantly, until thickened and bubbling (5–6 minutes).
- Temper egg yolks with a bit of the hot mixture. Return to pan and cook 2–3 more minutes until thick and pudding-like.
- Remove from heat and stir in chocolate, butter, and vanilla until smooth. Pour into the baked crust and refrigerate.
- In a clean pan, combine evaporated milk, egg yolks, brown sugar, and butter. Cook over medium heat, stirring constantly, until thick (8–10 minutes). Remove from heat and stir in vanilla, coconut, and pecans.
- Let topping cool for 10 minutes, then spread evenly over chocolate filling.
- Chill pie at least 2–3 hours until fully set. Garnish with melted chocolate, whipped cream, or toasted pecans if desired.
Notes
Nutrition
Final Thoughts
The German Chocolate Pie is a decadent evolution of a beloved classic — silky, nutty, and beautifully rich. It combines the deep chocolate notes of a custard filling with the irresistible texture of a gooey coconut-pecan topping, creating a dessert that feels both nostalgic and luxurious.
It’s the perfect blend of home-baked comfort and special-occasion indulgence. One slice is enough to remind you why the combination of chocolate, coconut, and pecans has stood the test of time — and why this pie deserves a place at every dessert table.
