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Contest-Winning German Chocolate Cream Pie Recipe

Contest-Winning German Chocolate Cream Pie Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD:8 servings


  • 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 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups flaked coconut
  • 1/2 cup chopped pecans
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional flaked coconut and chopped pecans


  • 1. Line a 9-in. pie plate with pastry; trim and flute edges.
  • 2. 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 with coconut and pecans.
  • 3. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
  • 4. 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: 808 calories, 53g fat (30g saturated fat), 168mg cholesterol, 280mg sodium, 78g carbohydrate (58g sugars, 3g fiber), 9g protein.

Reviews for Contest-Winning German Chocolate Cream Pie

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PJ-Tucker User ID: 7719075 116065
Reviewed Mar. 18, 2014

"Very rich and delicious. A definite splurge of the diet! I followed the advice of other reviews and wrapped crust in foil and added foil to top towards the end of baking."

Difference User ID: 6079278 168209
Reviewed Aug. 6, 2012

"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!!!"

limig User ID: 6454792 184480
Reviewed Jan. 29, 2012

"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!"

limig User ID: 6454792 127096
Reviewed Jan. 14, 2012

"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."

19fernwood User ID: 6348812 186559
Reviewed Dec. 9, 2011

"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!!!"

tracy zuidema User ID: 3621010 211155
Reviewed Nov. 26, 2011

"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."

acashen33 User ID: 5946472 102666
Reviewed Nov. 26, 2011

"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..."

LeLimey User ID: 4716277 184351
Reviewed Nov. 26, 2011

"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!"

knosilla User ID: 5189143 168208
Reviewed Nov. 24, 2011

"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."

alexee2 User ID: 3881645 184344
Reviewed Nov. 24, 2011

"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!!!"

Ms Good Cook User ID: 5791850 127095
Reviewed Nov. 23, 2011

"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."

NPE User ID: 5909397 118285
Reviewed Nov. 23, 2011

"Sounds great! Cannot wait to get on with it!"

Cherbear59 User ID: 6307418 186558
Reviewed Nov. 23, 2011

"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"

bdstickles User ID: 4170423 102662
Reviewed Nov. 22, 2011

"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."

Sunflowerfields User ID: 5429524 101499
Reviewed Nov. 22, 2011

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

MY REVIEW User ID: 2061061 116061
Reviewed Nov. 22, 2011

"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."

jackiew58 User ID: 3640600 185971
Reviewed Apr. 15, 2011

"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."

5stew357 User ID: 4696974 184005
Reviewed Apr. 25, 2010

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

dmccubbin User ID: 1847367 107156
Reviewed Apr. 3, 2010

"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."

ebeth2007 User ID: 2951063 184324
Reviewed Mar. 28, 2010

"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."

Speshlk User ID: 2333266 145295
Reviewed Mar. 27, 2010

"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."

prenk1dm User ID: 2214120 185959
Reviewed Feb. 10, 2010

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

DaddyDon User ID: 4540766 101494
Reviewed Jan. 4, 2010

"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."

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Wine Pairings

Sweet White Wine

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