This German chocolate pie is decadent, just like the original cake version. It boasts a creamy filling, buttery crust and pecan topping.
German Chocolate Pie
Updated on Mar. 25, 2025
This German chocolate pie balances rich and sweet flavors and takes inspiration from the beloved cake. The ganache-like filling is smooth and crafted with chocolate. The caramelly topping combines shredded coconut and chopped pecans. Both of these layers get nestled into a buttery and flaky crust. Serve this delicious dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
German Chocolate Pie Ingredients
- Chocolate filling: To create the filling for this pie, we make a ganache from chocolate, butter, vanilla extract, sugar, cornstarch and whole milk.
- Coconut pecan topping: We combine evaporated milk, sugar, butter, eggs, sweetened shredded coconut and chopped pecans to create a caramel-like topping.
- Pie crust: We opt for a premade crust to reduce baking time for this German chocolate pie recipe.
Directions
Step 1: Blind bake the pie crust
Preheat the oven to 400°F. Roll the dough to a 1/8-inch thick circle on a lightly floured surface. Then, transfer this dough to a 9-inch pie plate. Trim the crust, leaving 1/2 inch beyond the rim of the plate and flute the edges.
Line the unpricked pie dough with a double thickness of foil. Fill it with pie weights, dried beans or uncooked rice. Bake the dough for 25 minutes. Remove the foil and weights and bake until golden brown, four to six minutes longer. Cool on a wire rack. (Psst: Here is everything you need to know about how to blind bake a pie.)
Step 2: Make the chocolate filling
For the filling, melt the chocolate and butter in the microwave and stir until smooth. Next, add the vanilla.
In a small heavy saucepan, mix the sugar and cornstarch. Then, pour in the whole milk and continue to whisk. Cook this mixture and stir over medium heat until it thickens. Reduce the heat to low and cook for two minutes longer. Remove the mixture from the heat.
Whisk a small amount of the hot mixture into the egg yolks in a small bowl. Then, return this egg mixture to the pan and whisk constantly. Bring everything to a gentle boil and cook for two minutes. Remove it from the heat and stir in the chocolate mixture.
Next, pour this chocolate filling into the crust.
Step 3: Make the coconut pecan topping
In a small saucepan, combine the evaporated milk, sugar and butter for the topping. Cook on medium-high heat and stir until the butter melts and the mixture boils. Next, remove this mixture from the heat.
Whisk a small amount of the hot mixture into the egg yolks in a small bowl. Then, return this egg mixture to the pan and whisk constantly. Bring everything to a gentle boil and cook for two minutes.
Remove the mixture from the heat. Lastly, stir in the coconut and pecans.
Pour this topping over the chocolate filling.
Step 4: Chill the German chocolate pie
Let the pie cool for 30 minutes on a wire rack. Then, refrigerate this pie covered until it chills—at least three hours.
German Chocolate Pie Variations
- Make a chocolate crust: Mix cocoa powder into a homemade pie dough to give this pie extra chocolaty flavors.
- Drizzle chocolate on top: Drizzle white, dark or milk chocolate to decorate this pie.
- Swap the nuts: Instead of pecans, try adding crushed walnuts, almonds or peanuts to the caramel topping.
How to Store German Chocolate Pie
We recommend storing this German chocolate pie recipe in an airtight container in the refrigerator for up to three days.
Can you make German chocolate pie ahead of time?
You can make this pie in advance if you have a holiday celebration or party. Follow the recipe, store the dessert in an airtight container, and refrigerate it for up to three days or until you’re ready to serve.
Can you freeze this chocolate pie?
Store this German chocolate pie in the freezer in an airtight container or vacuum-sealed for up to two months. Thaw this dessert at room temperature until the filling is soft enough to eat—30 to 45 minutes.
How long does German chocolate pie last?
If you have leftover German chocolate pie, you can store it in an airtight container or vacuum-sealed wrap. It will last in the refrigerator for up to three days or in the freezer for up to two months.
German Chocolate Pie Tips
Can you make a vegan version of this German chocolate pie recipe?
If you’re hosting a gathering and want to make this dessert accessible to people who prefer vegan treats, make a few simple swaps. Substitute the butter, milk and chocolate for vegan alternatives. Additionally, we recommend nixing the egg and adding more cornstarch. Then, you can follow the recipe, but remember the texture and flavor may vary slightly from this original version.
Is this German chocolate pie recipe gluten-free?
If you have gluten intolerance, we recommend buying a premade gluten-free dough or making one from scratch. Here’s an easy recipe for homemade gluten-free crust.
What can I serve with chocolate pie?
If you have successfully made this delicious German chocolate pie, you can enhance it further by paying attention to the accompaniments. Serve it with vanilla ice cream or gelato for a refreshing treat. You can also complement it with a dollop of fluffy whipped cream. To add a fruity twist, consider making a cranberry or strawberry compote to spoon on top.
German Chocolate Pie
Prep Time
40 min
Cook Time
30 min
Yield
8 servings
Ingredients
- Dough for single-crust pie
- FILLING:
- 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
- TOPPING:
- 2/3 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup butter, cubed
- 1 large egg, lightly beaten
- 1-1/3 cups sweetened shredded coconut, toasted
- 1/2 cup chopped pecans, toasted
Directions
- 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 crust to 1/2 in. beyond rim of plate; flute edge.
- Line unpricked pastry with a double thickness of foil or parchment paper. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack.
- 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.
- 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.
- 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.
- 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.
- Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.
Nutrition Facts
1 piece: 549 calories, 34g fat (17g saturated fat), 117mg cholesterol, 265mg sodium, 58g carbohydrate (40g sugars, 1g fiber), 8g protein.
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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
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