This decadent German Chocolate Pie recipe has a rich chocolate filling that is loaded with coconut and pecans. Quick and easy to make, this chocolate pie is sure to be loved by friends and family and is the perfect addition to holiday menus and special celebrations!
Love chocolate and coconut together? You’ll love my German Chocolate Brownies, Chocolate Coconut Bars and Coconut Macaroons!
German Chocolate Pie Recipe
There’s something undeniably magical about German chocolate pie. I mean, it’s the ultimate comfort food, isn’t it? The rich, velvety chocolate filling, the sweet and toasty coconut and the crunchy, savory pecans – it’s a flavor combination that’s simply irresistible.
I’ve always been a huge fan of German chocolate cake, but there’s something about this pie version that just takes it to another level. Maybe it’s the crisp, buttery crust, or perhaps it’s the way the filling seems even richer and creamier when it’s in pie form. Whatever the reason, I’m obsessed.
I’m so excited to share my recipe with you today. I’ve tweaked it to achieve that perfect balance of flavors and textures. Trust me, this homemade German chocolate pie is about to become your new favorite dessert.
What Is A German Chocolate Pie?
This recipe for German Chocolate Pie takes all the flavors you would find in a German Chocolate Cake and combines them in a delicious, decadent chocolate pie recipe. German Chocolate Pies usually have a rich chocolate filling made with chocolate, butter, sugar and eggs, This filling is combined with coconut and pecans – ingredients German Chocolate Cakes are known for having in their frosting.
Why You’ll Love This Recipe
- Indulgent Perfection: This recipe for German chocolate pie is a chocolate lover’s dream come true! The rich, decadent coconut chocolate filling combined with the flaky pie crusts creates a dreamy flavor explosion in every bite. It’s the ultimate treat for satisfying your sweet tooth.
- Easier Than You Think: While German chocolate cake pie might sound intimidating, I actually think it’s easier to make than the cake. You’ll be amazed at how effortless it is!
- Crowd-Pleasing Sensation: This pie is guaranteed to be a hit with everyone! Whether you’re hosting a dinner party or simply craving a delicious dessert for yourself (no judgment here), this German chocolate pie will leave you and your guests coming back for more.
How to Make German Chocolate Pie
I’ve perfected this German chocolate pie recipe, and I can’t wait to share it with you! It’s the perfect balance of rich chocolate, sweet coconut, and crunchy pecans, all wrapped up into a pie. And because it uses pre-made pie crust, it’s surprisingly easy to make! As always, you can find the full printable recipe card at the end of this post.
Pie Crust
- Lightly flour a work surface and gently unroll the pie crust onto the floured surface. Roll it lightly with a rolling pin.
- Fit the pie crust into a 9-inch pie dish, letting the excess drape over the edges.
- Pinch or crimp the pie crust edges as desired. Place a piece of parchment paper on top of the crust and then fill the crust with pie weights (or beans or rice).
- Bake at 350°F for 10 to 15 minutes or until the edges of the crust turn a light, golden brown.
- Remove from the oven and let cool slightly, removing the pie weights by lifting out the parchment.
Pie Filling
- Combine chocolate chips and butter and melt in the microwave in 30 second intervals at 50% power until smooth.
- Whisk together the eggs, granulated sugar and vanilla.
- Stir in the flour, pecans, coconut and melted chocolate and transfer to the pie crust.
- Bake 25 to 35 minutes or until the filling is set and the crust is golden brown.
- Cool completely on a wire rack to fully set up.
- Garnish with whipped cream, toasted coconut and pecans when ready to serve.
Recipe Notes:
Allow the pie to cool completely on a wire rack before slicing and serving. This will help the filling to firm up and make it easier to cut clean slices.
Storage Information
Refrigerator: Let the pie cool completely at room temperature and then cover tightly with plastic wrap or transfer to an airtight container and refrigerate for 3 to 4 days.
Freezer: Wrap the cooled pie in plastic wrap and then aluminum foil and place in a freezer-safe container or ziploc bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations to Try
Want to put a unique spin on this recipe for German chocolate pie? Here are some fun ideas:
- Experiment with different crusts like graham cracker or chocolate cream-filled cookies. You can also use a frozen crust or homemade crust if you prefer.
- For a richer flavor, add a touch of coffee or espresso to the chocolate filling.
- Get creative with your toppings! I used whipped cream, toasted pecans, and toasted coconut in this recipe, but I also think it would be delicious with a drizzle of caramel sauce or shaved chocolate.
- For a fun texture contrast, add mini chocolate chips or crushed toffee to the filling.
- Make a sweeter pie by using milk chocolate chips or a less sweet pie by using dark chocolate chips.
When is the pie done?
Give the pie a gentle shake – like SUPER gentle – and if the filling is set around the edges but gives a little wobble in the center – it’s done! The filling will continue to cook slightly and will set up firmly as it cools. The crust should be a nice golden brown color as well.
What if my crust is getting too dark?
You can always use a pie shield or tear strips of aluminum foil and place over the crust to keep it from getting any darker.
I don’t like coconut, can I leave it out?
Yes! The coconut and even the pecans can be omitted from the recipe if you prefer.
Can I use a frozen pie crust?
Absolutely. Simply follow the instructions on the package to blind bake the crust. If you love making pie crust – you can of course use a homemade crust in this recipe.
Trish’s Tips
- Melting the chocolate in the microwave is a time saver but be careful not to burn the chocolate. Microwaving at just 50% power in 30 second increments will melt the chocolate slowly so it doesn’t burn. Make sure to stir well in between intervals to evenly distribute the heat.
- When blind baking the pie crust, make sure to use pie weights (or beans or rice). This helps the crust to not puff up when baking.
- Allow the pie to set up fully before cutting and serving for nice, clean slices.
- For the best results, garnish just before serving.
More Chocolate Recipes to Try
- Chocolate Ice Cream
- Chocolate Crinkle Cookies
- Flourless Chocolate Cake
- Chocolate Coconut Bars
- Homemade Brownies
German Chocolate Pie
Equipment
Ingredients
- 1 refrigerated pie crust
- 1 cup semi-sweet chocolate chips
- 4 tablespoons salted butter
- 3 large eggs room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour spooned and leveled
- ½ cup chopped pecans toasted
- ½ cup shredded sweetened coconut toasted
Garnish
- whipped cream
- toasted coconut
- toasted pecans
Instructions
Pie Crust
- Preheat the oven to 350°F.
- Lightly flour a work surface and gently unroll the pie crust onto the floured surface. Roll it lightly with a rolling pin.1 refrigerated pie crust
- Fit the pie crust into a 9-inch pie dish, letting the excess drape over the edges. Pinch or crimp the pie crust edges as desired. Place a piece of parchment paper on top of the crust and then fill the crust with pie weights (or beans or rice).
- Bake for 10 to 15 minutes or until the edges of the crust turn a very light, golden brown. Remove from the oven and let cool slightly. Remove the pie weights by lifting out the parchment.
Pie Filling
- Combine chocolate chips and butter in a microwave safe bowl or glass measuring cup and melt in the microwave in 30 second intervals at 50% power, stirring after each interval until fully melted and smooth. Be careful not to overheat.1 cup semi-sweet chocolate chips, 4 tablespoons salted butter
- In a separate bowl, whisk together the eggs, granulated sugar and vanilla extract until combined and slightly frothy.3 large eggs, ¾ cup granulated sugar, 1 teaspoon vanilla extract
- Stir in the all purpose flour, pecans, coconut and melted chocolate just until combined. Transfer to the pie crust.½ cup all-purpose flour
- Return the pie to the oven and bake an additional 25 to 35 minutes or until the filling is set and the crust is golden brown. The center will have a slight wobble to it when the pie is moved.½ cup chopped pecans, ½ cup shredded sweetened coconut
- Let the pie cool completely on a wire rack to fully set up. Garnish with whipped cream, toasted coconut and pecans when ready to serve.whipped cream, toasted coconut, toasted pecans
Notes
See post above for information on substitutions and frequently asked questions.
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