Back to Contest-Winning German Chocolate Pie

Print Options


Card Sizes

Contest-Winning German Chocolate Pie Recipe

Contest-Winning German Chocolate Pie Recipe

Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.—Debbie Clay, Farmington, New Mexico
TOTAL TIME: Prep: 40 min. + chilling Bake 30 min. + cooling YIELD:8 servings


  • Pastry for single-crust pie (9 inches)
  • 4 ounces German sweet chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups whole milk
  • 2 large egg yolks
  • 2/3 cup evaporated milk
  • 1/2 cup sugar
  • 1/4 cup butter, cubed
  • 1 egg, lightly beaten
  • 1-1/3 cups flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted


  • 1. Preheat oven to 400°. On a lightly floured surface, roll pastry 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.
  • 2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
  • 3. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • 4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.
  • 5. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.
  • 6. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
  • 7. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours. Yield: 8 servings.

Nutritional Facts

1 slice equals 549 calories, 34 g fat (17 g saturated fat), 117 mg cholesterol, 265 mg sodium, 58 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Contest-Winning German Chocolate Pie

Sort By :
Reviewed Mar. 19, 2016

"Incredibly delicious. I've made this several times now and it's always a huge hit. This pie is also very good with a graham cracker crust (you can use the premade kind). I've also substituted toasted walnuts for the pecans and that was pretty tasty too. Two forks up and five yummy stars for this recipe!"

Reviewed Dec. 2, 2015

"My family and I decided this is a keeper! Chocolate, toasted coconut, and pecans, what's not to like? Nothing too complicated and I had no issues with the recipe, but you do end up with a bunch of dirty dishes. Kind of to be expected with any layered dessert though, and I did make my own crust which added to this."

Reviewed Nov. 13, 2015


Reviewed Nov. 6, 2015

"VERY Rich, but FANTASTIC!!! Made good Christmas gifts."

Reviewed Oct. 24, 2015

"I was so happy with this pie - and so were my dinner guests! Great recipe; I'll definitely be making this one again."

Reviewed Aug. 8, 2015

"Love German chocolate cake! In pie form is delicious! Best of both worlds- chocolate and coconut!"

Reviewed Jul. 6, 2015

"So worth the time to make it. Toasting the pecans and coconut is a must - it makes a big difference. It was delicious!"

Reviewed Jun. 21, 2015

"Excellent! Messed up the original crust, but used a graham cracker crust and the pie came together just fine!"

Reviewed Dec. 3, 2014

"Family loved it!"

Reviewed Nov. 10, 2014

"My son loved the pie. I think it was even better the next day. He gave it five stars."

Reviewed Jun. 23, 2014

"Perfect, that all I can say.."

Reviewed Jun. 17, 2014

"Does this pie need to be kept in the refrigerator or can it be left at room temperature?"

Reviewed Jun. 13, 2014

"My husband loved this recipe. He was oo-ing and ah-ing all through his bites!"

Reviewed Sep. 9, 2013

"I made this pie for my birthday and it was excellent."

Reviewed Dec. 26, 2012

"This pie took a bit of time to put together but WOW it was so worth it. Everyone loved it and couldn't get enough of it. Will make it again for a special event. In one word it was AWESOME!!!!!!!"

Reviewed Dec. 14, 2011

"I simply must make it again! The entire family requested it after I just made it for the first time 2 weeks ago!"

Reviewed Jan. 4, 2010

"This pie is very good! It does take time to prepare, but is worth the trouble. I might add more pecans next time. Thanks for a wonderful pie"

Reviewed Nov. 30, 2009

"Perfect! The only hard part is tempering the eggs so you don't get lumps. I learned to use eggbeaters in the top layer to avoid little pieces of egg whites. I make this every year for our german family thanksgiving and I often make it for customers of my pie business."

Reviewed May. 24, 2009

"I love German chocolate. My favorite cake growing up and what I always had for my birthday was a German chocolate cake. This pie looks great. I write a recipe column for my local paper and had a request for German chocoalte pound cake, so I went to the store to buy the German chocolate and was mad when I found out that the same package of Baker's German's Chocolate 4oz and a Baker's Semisweet chocolate 8oz. are the same price. Why would that be?"

Reviewed May. 24, 2009

"Won gold medal with this pie at Senior Olympics. Everyone loves it!


Loading Image