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Contest-Winning German Chocolate Pie

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
  • Makes
    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 large egg, lightly beaten
  • 1-1/3 cups sweetened shredded coconut, toasted
  • 1/2 cup chopped pecans, toasted


  • 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.
  • 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.
  • 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.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

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Average Rating:
  • quilterbme
    Nov 4, 2020

    this is a favorite and easy to make!

  • lee744
    Aug 26, 2020

    best pie ever. I love this recipe....just became my favorite pie. Delicious. Had no problem finding German chocolate....Meijers has it. GREAT pie

  • annette
    May 17, 2020

    I wanted to like this pie, but the chocolate layer is just not right. Too eggy and spongey and not enough german chocolate flavor. Would consider remaking that part like a french silk pie with german chocolate.

  • Brendajane218
    Feb 22, 2019

    Made this for my husbands birthday. He loves his German Chocolate cake and this pie was just perfect. Nice change and so yummy. This will be a go to pie for the future as well.

  • No_Time_To_Cook
    Nov 24, 2018

    This was yummy and very rich!

  • Anne
    Nov 18, 2018

    Thanks for this recipe. I won 1st place in or pie contest at work.

  • Michelle
    Jul 30, 2017

    Great pie, easier to skip steps 1 and 2 by substituting graham cracker crust (a chocolate one if you can find it). I toasted the coconut but not the pecans. I think that was a mistake as the pecans got a little soggy after sitting overnight. In the future I'd also reduce the amount of pecans by 25%. Also I forgot to add vanilla and it was fine.Tempering the eggs with the hot liquid is a MUST. About 3-4 tablespoons worth I used and whisked well. Even with that I had a little cooked egg, but not too much.

  • avassalo
    Apr 17, 2017

    I love regular German chocolate cake and was intrigued by the idea of a pie. I unfortunately could not find real German chocolate so I had to use semi-sweet squares plus extra sugar. The filling is pudding-like in texture and the frosting layer is nice and thick. Yum!

  • Queenlalisa
    Nov 29, 2016

    My cousin and I made this delicious pie for Thanksgiving. It is a very rich pie and I did cut it into smaller pieces. The coconut topping was so scrumptious!

  • donnajean72
    Oct 12, 2016

    I made this for my boyfriend's birthday because he missed having it at Baker's Square. One bite and he said it was the best pie he's ever eaten <3 that being said, be careful when mixing the topping with the egg....I had to strain the cooked egg out of mine haha. I'm not a chef...