German Chocolate Cream Pie Recipe

Reviewed on Aug. 06, 2012 by Difference

Absolutely fabulous pie!!! Have made it for several occasions and it all goes quickly. I served this at a church function and people were getting in line for dessert before food!!!

Reviewed on Jan. 29, 2012 by limig

So now I'm off to church with my final pie and I think it will be much better than the trial one. I cut back on the evaporated milk - only used 2/3rds cup (it just didn't all fit!". As preveiously stated I incorporated the coconut (only scant 1 cup) and pecans into the filling. It appears to be great! One more little thing I learned is to spray the underside of my "crust protector" with non-stick spray. When I went to remove it lifed off part of the crust. Other than that, this was a more successful pie!

Reviewed on Jan. 14, 2012 by limig

Made a "dry run" today in anticipation of taking another to a church function. Would not put the entire mixture in the pan next time (thank goodness for pie drip pans). Needed to bake longer and I neglected to cover the crust - thus somewhat burnt. Also because of the longer baking the coconut burned. I need to cover as previously suggested at the end. Am considering just incorporating the coconut and pecans in the mixture and let it go at that.

Reviewed on Dec. 09, 2011 by 19fernwood

Easy to make, made one regular size pie with no problems and it needed about 10 extra minutes to set the middle. Puffed up nice and it was great!!! due to the fat content it is not an everyday pie of course but for that birthday event it was nice change from the german chocolate cake. Very happy with this!!!

Reviewed on Nov. 26, 2011 by tracy zuidema

I made this for Thanksgiving and after reading the reviews and anticipating a longer bake time I wrapped the crust edges with foil. After 45 minutes did indeed need more bake time so I covered the top and left it in longer after an hour and 5 minutes it was mostly set although the knife didnt come out completely clean. I took it out anyway and after cooling refriderated it hoping it would finish setting. It turned out really good. My son kept telling me this pie is amazing. It is already gone and he is asking me to make another. I think next time I will try it like a pumpkin pie and cook 15 minutes at 425 and then reduce to the normal temperature for 40-50 minutes. It was definitely worth making again and relatively easy it just needs more time to cook than the recipe says.

Reviewed on Nov. 26, 2011 by acashen33

I haven't made this recipe yet but I am concerned about the EXTREMELY high fat content. I have had this kind of pie before and didn't realize the extremes of the nutritional content, not sure I will unless I can shave off lots of those calories and fat...

Reviewed on Nov. 26, 2011 by LeLimey

I haven't made this pie (yet) but think I can offer a tip for using evaporated milk that may help. I'm English and we have a pie in England that is made using evaporated milk and sugar. You need to mix that for AT LEAST 15 minutes or it doesn't matter how long you bake it, the pie will remain a soggy mess in the oven!! My suggestion would be to get to the end of the "add sugar etc" part and then add to the mixture. I'd leave the mixer running for 15-30 minutes and wouldn't stop until a good ten minutes after the sugar crystals had totally dissolved. THEN I'd add the final ingredients and pour into the pie crust.

Please also bear in mind that pies of this type do set a little more once out of the oven and cooling.

For my money, the recipe looks really good and I will definitely be trying it. I'm developing a far too "happy" relationship with American desserts and this one looks like it will be no exception!

Reviewed on Nov. 24, 2011 by knosilla

I made this pie for thanksgiving and everyone loved it, all that was left were a few crumbs. My mother-in-law's exact words were "this one is a keeper". It fit perefect in my pie plate (not deep dish). With my oven it took over an hour to bake but well worth it.

Reviewed on Nov. 24, 2011 by alexee2

I am the most stressed out person in the world!Ha Ha!I recently made a slab apple pie.The recipe was from 1968!Well the last time i made this pie i was a teenager and this recipe seemed so easy then!I decided to trie to make it a second time andit turned out better!What i did different the second time was to take "My Time" in preparing my recipe!This seem's like one of those recipe's!Take you'r time in preparing this one!Dont let some one else make up you'r mind for you!Life is to short!!!

Reviewed on Nov. 23, 2011 by Ms Good Cook

uwasv_waya, it?s amazing that you would make such negative comments about someone you never met and pass judgments about her motives on sharing this recipe. How about actually trying a recipe before you pass on your frequent negative reviews for a change? As for me, I look forward to actually making the pie before passing judgment and I expect it will be very good.

Reviewed on Nov. 23, 2011 by NPE

Sounds great! Cannot wait to get on with it!

Reviewed on Nov. 23, 2011 by Cherbear59

Just want to tell you people that the problem isnt the baking time its you. Wow try to figure this one out every ones oven temp isnt the same

Reviewed on Nov. 22, 2011 by bdstickles

uwasv_waya I've seen your reviews on other recipes, that you also haven't tried making, and I think you really need to keep your opinions to yourself. Most of the reviewers said they loved this pie despite the amount of pies it made or the longer cooking time. I have yet to try it but it sounds wonderful and look forward to giving it a shot. At least then I can say I've made it before giving it a bad review.

Reviewed on Nov. 22, 2011 by Sunflowerfields

Now I'm afraid to try this after reading the negative reviews ! ! !

Reviewed on Nov. 22, 2011 by uwasv_waya

After reading the reviews I wouldn't even attempt it. It sounds like the submitter is keeping secrets but wants to appease others that want the recipe. By deliberately making it so that you either have a mess or 2 pies when you only want one. This way she gets to keep her so called prize winning recipe all to herself. Why bother submitting the recipe so that others will waste their time and money and not bother with it again or come up with something that won't compete with hers.

Reviewed on Nov. 22, 2011 by califdreamin@nemont.net

I haven't made this pie yet, but plan to. After the comments about the amount of filling and the baking time, I'm going to try to use a larger pie pan. Even the tube crusts can be rolled out to fit. I'll lyk how it turns out.

Reviewed on Apr. 15, 2011 by jackiew58

The pie was very good - a must for chocolate/coconut lovers. The recipe doesn't specify, but I think it's best to bake in 2 regular pie crusts. If you use a deep-dish crust the topping needs to be served on the side.

Reviewed on Apr. 25, 2010 by 5stew357

Very rich and very easy to make. Family likes it as well as pecan. Keeper

Reviewed on Apr. 03, 2010 by dmccubbin

I love this pie!!! I, too, had an issue with the amount of time for baking (it took over an hour) but did allow it to bake until done. I used a commercially prepared 9-inch deep- dish crust because a regular crust doesn't hold all filling. I used aluminum foil to protect the crust from over-browning.

Reviewed on Mar. 28, 2010 by ebeth2007

Made this for my Dad for his birthday and he LOVED it! It was too rich for me, gave me a tummy ache, but he didn't mind eating the whole rest of the pie! I bought frozen pie crust in a tin, and this actually made TWO of those, but I don't think I'd recommend getting a deep dish because the whipped topping was enough for 2 pies as well.

Reviewed on Mar. 27, 2010 by Speshlk

I followed the recipe exactly as written, no substitution or changes. After 45 minutes baking, the center was not even close to done and leaving it in the oven longer blackened the top. I really wanted to taste this recipe! I'm sadly disappointed and will not attempt it again.

Reviewed on Feb. 10, 2010 by prenk1dm

Loved this pie! I will making it again for a pie tasting at church.

Reviewed on Jan. 04, 2010 by DaddyDon

This recipe turned out as good as the picture. I substituted Reddi Whip for the topping until ready to serve, leaving it optional. Any left-overs do keep very well in the refrigerator, even after 3 days, if kept tightly covered.