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

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1/4 cup chopped pecans

Nutritional Facts

1 piece equals 801 calories, 54 g fat (24 g saturated fat), 215 mg cholesterol, 227 mg sodium, 75 g carbohydrate, 5 g fiber, 12 g 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

Nutritional Facts

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

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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Reviewed Jun. 22, 2014

"Made this for Father's Day, as my husband loves coconut. I have to agree with sealmeat: the pie was very hard and dense, and (for me, at least) the chocolate filling overwhelmed the taste of the coconut topping. Combined with the long prep time, it is not a recipe I will make again. It was certainly not "silky and smooth". Since my husband said he thought it was good (although maybe he was just being polite), I gave it 3 stars."

Reviewed Feb. 19, 2014

"My family who is pretty picky loved this. I couldn't find German Chocolate at any of my usual grocery stores. So I substituted semi-sweet baking chocolate instead. Nobody argued! I also didn't put any nuts INSIDE the chocolate batter, only on the top where no-nut-ers could remove them. I also didn't make the homemade crust - although I want to try it later. I just used the frozen kind. Still yummy!It was easy to make as well."

Reviewed Feb. 4, 2014

"Made this for Thanksgiving, and it looked so good, everyone wanted to try it. After one bite, however, it was abandoned and people moved on to the lemon merengue, pumpkin and apple. The pie is incredibly dense. The consistency is almost like cold caramel. It was like cutting through a brick to serve it. Eaters wanted a lighter dessert option after Thanksgiving dinner. Also, nauseatingly sweet, which is difficult to come by in my family. I gave this 2 stars instead of one because the coconut topping is the best from scratch recipe I've tried. I'll use this topping on other recipes and leave the pie for someone with a tougher stomach."

Reviewed Jan. 4, 2014

"A very fudgy pie! I used a refrigerated pre-made crust cause I'm not good with making pie crusts. A very decadent pie, rich without being overly sweet. Although the ending instruction said to 'refrigerate for 4 hours or until cold', I preferred to store the pie at room temperature because I thought it tasted better that way, and there weren't any ingredients that were temperature-sensitive."

Reviewed Jan. 1, 2014

"Delicious! The filling is very rich and the coconut-pecan topping is the best I've ever had. A nice change from the standard German chocolate cake."

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