Coconut-Pecan German Chocolate Pie Recipe
Coconut-Pecan German Chocolate Pie Recipe photo by Taste of Home
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Coconut-Pecan German Chocolate Pie Recipe

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This pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
TOTAL TIME: Prep: 50 min. + chilling Bake: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 35 min. + chilling
MAKES: 8 servings


  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold lard
  • 3 to 4 tablespoons ice water
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 egg yolks
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans

Nutritional Facts

1 piece: 801 calories, 54g fat (24g saturated fat), 215mg cholesterol, 227mg sodium, 75g carbohydrate (53g sugars, 5g fiber), 12g protein.


  1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
  4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
  5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
  6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
  7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings.
Originally published as Coconut-Pecan German Chocolate Pie in Taste of Home December 2013

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Coconut-Pecan German Chocolate Pie

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Onefineday1963 User ID: 8958370 255784
Reviewed Oct. 23, 2016

"Super dense, fudge candy like filling. Waaay too many calories and fat for the enjoyment value. Highly overrated. Basically, super unhealthy and expensive to make."

gramcayo User ID: 5095727 255274
Reviewed Oct. 11, 2016

"Oh my gosh! Here we go again.........people who don't want to have a "splurge" shouldn't be making a chocolate pecan pie or at least not "preaching" about the unhealthyness of it. No one ever had a heart attack from a piece of pie"

sagami User ID: 3140523 252282
Reviewed Aug. 6, 2016

"Way too much sodium in this pie. Your blood pressure would skyrocket in just one slice.

The recommended intake of sodium is 1500 mg. No thanks, I'll pass on this recipe"

MaryannFT User ID: 8779384 244302
Reviewed Feb. 22, 2016

"Can someone please figure out how to make this without the 54 grams of fat and 215 mg of cholesterol (not to mention the 800 calories per slice)?! I am not a grinch about fat and sugar--I use it all the time, but this recipe is almost unbelievably bad for your health. It is an invitation to heart failure or stroke, or both!"

laurakw User ID: 8629699 237837
Reviewed Nov. 22, 2015

"Oh my goodness! I made this pie for my husband's birthday. He ALWAYS requests a German chocolate cake but after trying this pie, it's his new birthday dessert. I made it a second time a week later and now the family is asking me to make it again. I liked it better with sweetened coconut that was NOT toasted. The other time I used organic flake coconut and toasted as written. I used a graham cracker crust and next time I'll try a chocolate graham cracker crust. I'm sure it's delicious with a pastry crust, as written."

Taffeta User ID: 7909044 237688
Reviewed Nov. 19, 2015

"I haven't made a pie in 20 yrs and when I got this request from the men in my family, I almost paniced. It was actually very easy to follow. I read the reviews and divided the filling into two pies and doubled the topping. It is delicious. Still wouldn't cut it into any less that 16 peices, but it just means it will last more than 3 hours with my men."

katiestanczak User ID: 7064606 237661
Reviewed Nov. 19, 2015

"This is one of my absolute favorite pie recipes. The main change I made was that I used butter in the crust instead of lard. This pie is certainly a show-stopper!"

nanato19 User ID: 4987508 237610
Reviewed Nov. 18, 2015

"I made this pie several years ago, the recipe was printed inside of the 'German Chocolate' wrapper. And is soooooooo good, it's easy to get hooked on."

Appy_Girl User ID: 1132413 228368
Reviewed Jun. 22, 2015

"Made this pie last week and it was a huge hit. It is what chocolate goodness is all about. I used a pre made pie crust. It is rich and sinfully so. Next time I will make it when it can be shared with guests. A little bit goes a long way.


aebwyatt User ID: 8261731 221400
Reviewed Feb. 25, 2015

"Absolutely amazing! I knew when I saw lard in the crust this was a worthy recipe. The only tweaking I did was add a bit of salt to the filling and topping, a bit of sugar in the crust and extra coconut in the topping. Brilliant pie and one that I will be making again! :)"

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