🎉 Introduction
If you love the classic German Chocolate Cake, then you’re going to fall head over heels for this German Chocolate Pie. It’s everything you adore about the cake—silky German chocolate, crunchy pecans, and a sweet coconut filling—but baked into a buttery pie crust.
This pie is a show-stopping dessert that balances richness with texture: smooth chocolate filling meets gooey coconut-pecan topping in every bite. It’s ideal for holidays like Thanksgiving, Christmas, or Easter, but easy enough to make for any weekend when you want something truly special.
Unlike cake, which can sometimes be fussy, this pie is straightforward: melt, whisk, pour, and bake. The result is a dessert that looks elegant, tastes decadent, and makes people think you spent hours in the kitchen (even though your slow oven did most of the work).
🧰 Equipment Needed
- 9-inch pie dish
- Mixing bowls (large & medium)
- Saucepan (medium)
- Whisk
- Wooden spoon or spatula
- Measuring cups & spoons
- Cooling rack
🛒 Ingredients
- 1 prepared pie crust (homemade or store-bought)
- 8 oz German chocolate, chopped
- 1 cup unsalted butter
- 4 large eggs
- 4 cups granulated sugar
- 1 cup milk
- 2 tsp vanilla extract
- 2 cups pecans, chopped
- 1 cup flaked coconut (sweetened or unsweetened, based on preference)
👩🍳 Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping edges if needed. Set aside.
Step 2: Melt the Chocolate and Butter
In a medium saucepan, melt the German chocolate and butter over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
Step 3: Mix Eggs and Sugar
In a large mixing bowl, whisk together the eggs and granulated sugar until pale and slightly thickened.
Step 4: Combine Chocolate Mixture
Slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly so the eggs don’t scramble. Add the vanilla extract and milk, mixing until smooth.
Step 5: Assemble the Filling
Fold in 1 ½ cups pecans and ½ cup flaked coconut into the chocolate mixture. Stir gently to combine.
Step 6: Fill and Bake
Pour the filling into the prepared pie crust. Bake for 45–50 minutes, or until the center is just set and slightly wobbly.
Step 7: Prepare the Coconut Pecan Topping
While the pie bakes, make the topping: In a saucepan, combine ½ cup butter, 1 cup sugar, 2 egg yolks (reserved from the eggs above if separated, or fresh), and ½ cup milk. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in ½ cup coconut and ½ cup pecans. Let cool slightly.
Step 8: Top the Pie
Once the pie has cooled for about 15 minutes, spread the coconut-pecan topping evenly over the surface.
Step 9: Chill and Serve
Allow the pie to cool completely on a rack, then refrigerate for at least 2 hours before slicing.
🍽️ Servings & Timing
- Servings: 8–10 slices
- Prep Time: 25 minutes
- Cooking Time: 45–50 minutes
- Cooling/Chilling Time: 2–3 hours
- Total Time: About 3 ½–4 hours
🧊 Storage & Reheating
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze tightly wrapped slices for up to 2 months. Thaw overnight before serving.
- Reheating: Best served chilled, but you can warm slices for 10–15 seconds in the microwave if you like it slightly gooey.
🥄 Variations
- Nut-Free: Omit pecans and add extra coconut or chocolate chips.
- Extra Chocolatey: Stir in ½ cup semi-sweet chocolate chips before baking.
- Whipped Cream Finish: Top each slice with a dollop of whipped cream.
- Caramel Drizzle: Add caramel sauce over the topping before serving.
- Mini Pies: Make individual pies using a muffin tin for party servings.
❓ 10 FAQs
- What is German chocolate?
It’s a mild, sweet baking chocolate (not from Germany, but named after Samuel German). - Can I substitute regular chocolate?
Yes, but the flavor will be slightly more intense. - Can I use a graham cracker crust?
Yes, but a traditional pie crust holds up better to the rich filling. - Why is my pie runny in the center?
It likely needed more baking—ensure it’s just set before removing. - Can I make this ahead of time?
Yes, it’s perfect for making 1 day in advance. - Do I need to blind bake the crust?
No, the filling bakes long enough to cook the crust. - Can I make this pie without coconut?
Yes, but it won’t have the classic German chocolate flavor profile. - Can I use walnuts instead of pecans?
Yes, walnuts add a slightly more bitter, earthy note. - How do I cut neat slices?
Chill fully before slicing and use a sharp knife wiped clean between cuts. - What can I serve with this pie?
Whipped cream, vanilla ice cream, or a dusting of cocoa powder.
🏁 Conclusion
This German Chocolate Pie with Coconut Pecan Filling is a dessert lover’s dream. It combines the richness of silky chocolate with the crunch and sweetness of coconut and pecans for a pie that’s decadent yet balanced.
Perfect for celebrations, holidays, or just to satisfy your sweet tooth, it’s an impressive dessert that looks gourmet but is surprisingly easy to make. With every slice, you’ll enjoy the gooey filling, nutty topping, and buttery crust—a true classic reimagined in pie form.
German Chocolate Pie with Coconut Pecan Filling
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping edges if needed. Set aside.
- In a medium saucepan, melt the German chocolate and butter over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs and granulated sugar until pale and slightly thickened.
- Slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly so the eggs don’t scramble. Add the vanilla extract and milk, mixing until smooth.
- Fold in 1 ½ cups pecans and ½ cup flaked coconut into the chocolate mixture. Stir gently to combine.
- Pour the filling into the prepared pie crust. Bake for 45–50 minutes, or until the center is just set and slightly wobbly.
- While the pie bakes, make the topping: In a saucepan, combine ½ cup butter, 1 cup sugar, 2 egg yolks (reserved from the eggs above if separated, or fresh), and ½ cup milk. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in ½ cup coconut and ½ cup pecans. Let cool slightly.
- Once the pie has cooled for about 15 minutes, spread the coconut-pecan topping evenly over the surface.
- Allow the pie to cool completely on a rack, then refrigerate for at least 2 hours before slicing.
Notes
It’s a mild, sweet baking chocolate (not from Germany, but named after Samuel German). Can I substitute regular chocolate?
Yes, but the flavor will be slightly more intense. Can I use a graham cracker crust?
Yes, but a traditional pie crust holds up better to the rich filling. Why is my pie runny in the center?
It likely needed more baking—ensure it’s just set before removing. Can I make this ahead of time?
Yes, it’s perfect for making 1 day in advance. Do I need to blind bake the crust?
No, the filling bakes long enough to cook the crust. Can I make this pie without coconut?
Yes, but it won’t have the classic German chocolate flavor profile. Can I use walnuts instead of pecans?
Yes, walnuts add a slightly more bitter, earthy note. How do I cut neat slices?
Chill fully before slicing and use a sharp knife wiped clean between cuts. What can I serve with this pie?
Whipped cream, vanilla ice cream, or a dusting of cocoa powder. 🏁 Conclusion
This German Chocolate Pie with Coconut Pecan Filling is a dessert lover’s dream. It combines the richness of silky chocolate with the crunch and sweetness of coconut and pecans for a pie that’s decadent yet balanced. Perfect for celebrations, holidays, or just to satisfy your sweet tooth, it’s an impressive dessert that looks gourmet but is surprisingly easy to make. With every slice, you’ll enjoy the gooey filling, nutty topping, and buttery crust—a true classic reimagined in pie form.
