German Chocolate Pie

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Deep, fudgy chocolate meets a gooey coconut-pecan topping in this luscious German Chocolate Pie. It takes everything we love about the classic cake and wraps it into a buttery, flaky pie crust. Imagine each bite delivering creamy chocolate custard and a thick, caramel-like crown of toasted pecans and shredded coconut. It’s a showstopper for holidays, potlucks, or any day you want a slice of something unforgettable.

While the traditional German Chocolate Cake is a layered beauty, this pie simplifies the experience without sacrificing the indulgence. Baked into a single shell and chilled until set, it offers a rich texture contrast and a nostalgic Southern twist. Serve it with whipped cream or a drizzle of ganache to level up the decadence.

What Kind of Pie Crust Should I Use?

A homemade buttery pie crust works best here for that crisp, golden base. But if you’re short on time, a quality store-bought refrigerated crust or frozen deep-dish shell does the job nicely. Just be sure to pre-bake (blind bake) it so the filling doesn’t make it soggy.

Ingredients for the German Chocolate Pie

• 1 9-inch deep-dish pie crust (homemade or store-bought, blind-baked)
• 1/2 cup (1 stick) unsalted butter
• 4 oz German sweet chocolate, chopped
• 2 oz semi-sweet chocolate, chopped
• 1 (12 oz) can evaporated milk
• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut

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How To Make the German Chocolate Pie

Step 1: Blind Bake the Crust

Bake the pie crust according to package or recipe instructions until lightly golden. Set aside to cool completely while you prepare the filling.

Step 2: Melt the Chocolate

In a saucepan over medium heat, melt the butter, German chocolate, and semi-sweet chocolate together. Stir continuously until smooth, then remove from heat.

Step 3: Whisk the Filling

In a large bowl, whisk together the evaporated milk, sugar, salt, eggs, and vanilla. Slowly pour in the warm chocolate mixture, whisking constantly to prevent curdling.

Step 4: Assemble and Bake

Stir in the pecans and coconut, then pour the mixture into the pre-baked crust. Bake at 350°F (175°C) for 45–50 minutes or until the center is just set but slightly jiggly.

Step 5: Cool and Chill

Let the pie cool at room temperature for 1 hour. Then refrigerate for at least 3 hours or overnight to fully set before slicing.

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Serving and Storing This Chocolate-Pecan Delight

Serve chilled or at room temperature with a dollop of whipped cream or vanilla ice cream. A drizzle of chocolate sauce or caramel adds an extra layer of indulgence.

Store leftovers in the refrigerator, covered, for up to 5 days. You can also freeze slices individually by wrapping them in plastic wrap and foil, then storing in a freezer bag.

Frequently Asked Questions

Can I make this pie ahead of time?

Absolutely! This pie is ideal for making the day before. Just keep it chilled until ready to serve.

Do I need to use German sweet chocolate?

Yes, it adds the signature mild sweetness and flavor. However, you can substitute with more semi-sweet chocolate if necessary—just expect a richer, slightly less sweet taste.

Can I use a graham cracker crust instead?

It’s possible, but not recommended. A graham crust may become too soft under the moist filling.

How can I tell when the pie is done baking?

The edges should be set and the center slightly jiggly. It will firm up more as it cools.

Can I use coconut cream instead of evaporated milk?

Not for this recipe—evaporated milk is essential for setting the custard texture.

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Want More Pie Ideas with a Twist?

If you enjoyed this German Chocolate Pie, you might fall in love with these irresistible desserts too:

• Irresistible Pecan Pie Bites for mini versions of nutty indulgence.
• Cherry Chocolate Cheesecake when you crave a fruity-chocolate mashup.
• Nutella French Toast Casserole for an over-the-top brunch treat.
• Cinnamon Donut Bread if you’re craving something spiced and cozy.
• Sopapilla Cheesecake Bars for creamy sweetness wrapped in flaky pastry.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can find it whenever you need a chocolate fix.

Tried it? I’d love to know what you thought! Did you switch up the nut type or add a splash of bourbon? Share your spin in the comments—or ask a question if you need help perfecting it.

For more delicious recipes like this one, follow me on Pinterest @NinaDishes.

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