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Contest-Winning German Chocolate Cream Pie

 Contest-Winning German Chocolate Cream Pie
I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • Dash salt
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/3 cups flaked coconut
  • 1/2 cup chopped pecans
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Additional flaked coconut and chopped pecans


  • Line a 9-in. pie plate with pastry; trim and flute edges.
  • Place the chocolate and butter in a small saucepan. Cook and stir
  • over low heat until smooth. Remove from the heat; stir in milk. In a
  • large bowl, combine the sugar, cornstarch and salt. Add the eggs,
  • vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle

2 of 2

Contest-Winning German Chocolate Cream Pie (continued)

Directions (continued)

  • with coconut and pecans.
  • Bake at 375° for 45-50 minutes or until a knife inserted near the
  • center comes out clean. Cool completely on a wire rack.
  • For topping, in a large bowl, beat cream until it begins to thicken.
  • Add confectioners' sugar and vanilla; beat until stiff peaks form.
  • Spread over pie; sprinkle with additional coconut and pecans.
  • Refrigerate until serving. Yield: 8 servings.
Nutritional Facts: 1 piece equals 808 calories, 53 g fat (30 g saturated fat), 168 mg cholesterol, 280 mg sodium, 78 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.