Go Back
–+ servings
German Chocolate Pie

German Chocolate Pie

The Crispy Chef
This decadent German Chocolate Pie transforms the classic cake into a luxurious, sliceable dessert. With a buttery crust, silky chocolate custard, and gooey coconut-pecan topping, it's indulgent comfort at its finest — perfect for holidays or special gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 460 kcal

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

Prep the crust and filling a day ahead for easier assembly. Toast pecans for extra depth of flavor. For a nut-free version, swap pecans with toasted coconut chips. Garnish with chocolate drizzle or whipped cream for an elegant finish.

Nutrition

Calories: 460kcalCarbohydrates: 48gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 220mgPotassium: 260mgFiber: 2gSugar: 35gVitamin A: 550IUCalcium: 100mgIron: 1.8mg
Keyword chocolate pecan pie, coconut pecan chocolate, German chocolate pie, holiday dessert
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!