For a richer chocolate flavor, use dark German sweet chocolate. Toasting the coconut and pecans enhances their flavor and adds a delightful crunch. Ensure the pie crust is fully cooled before adding the filling to prevent it from becoming soggy. Chilling the pie completely is crucial for the filling to set properly and for the flavors to meld together. If you don't have German sweet chocolate, you can substitute with semi-sweet chocolate and add a pinch of sugar to compensate for the sweetness.
German Chocolate Pie
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS219
Indulge in this decadent German Chocolate Pie, a symphony of rich chocolate filling embraced by a toasted coconut-pecan topping. A delightful dessert that balances sweetness and texture, perfect for any special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol102 mg
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Fiber3 g
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Protein7 g
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Saturated Fat15 g
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Sodium239 mg
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Sugar38 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium saucepan, whisk together 1/3 cup sugar and cornstarch. (2 minutes)
02 Step
Recipe View 10 mins Gradually stir in milk, chopped German chocolate, and 1 tablespoon butter. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. (8-10 minutes)
03 Step
Recipe View 2 mins Reduce heat to low and continue to cook and stir for 2 minutes more. (2 minutes)
04 Step
Recipe View 3 mins In a separate bowl, whisk the egg yolks. Gradually drizzle about 1 cup of the warm chocolate mixture into the egg yolks, whisking constantly to temper them (prevent curdling). (3 minutes)
05 Step
Recipe View 5 mins Pour the egg yolk mixture back into the saucepan with the remaining chocolate mixture. Bring to a gentle boil, stirring constantly. Cook and stir for 2 minutes more. (5 minutes)
06 Step
Recipe View 1 mins Remove from heat and stir in vanilla extract. (1 minute)
07 Step
Recipe View 1 mins Pour the hot chocolate filling into the pre-baked pie crust. (1 minute)
08 Step
Recipe View 11 mins In another saucepan, combine the beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (10-12 minutes)
09 Step
Recipe View 1 mins Stir in the toasted coconut and pecans. (1 minute)
10 Step
Recipe View 2 mins Spread the coconut-pecan mixture evenly over the chocolate filling. (2 minutes)
11 Step
Recipe View 2 hrs Cool the pie on a wire rack to room temperature, then chill thoroughly in the refrigerator for at least 2 hours before serving. (120 minutes)
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RECIPE REVIEWS
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Anika Toy
Apr 6, 2025This is now my go-to recipe for German Chocolate Pie!
Cheyanne Spencer
Mar 22, 2025The instructions were clear and easy to follow. My pie turned out beautifully.
Stuart Quigley
Oct 29, 2024I added a pinch of sea salt to the coconut-pecan topping, and it really brought out the flavors.
Frank Rosenbaum
Aug 16, 2024I made this for a family gathering, and it was a huge hit! Everyone raved about it.
Blair Hartmann
Oct 20, 2023This pie is absolutely divine! The coconut-pecan topping is the perfect complement to the rich chocolate filling.