Print

Classic German Chocolate Pie with Rich Coconut-Pecan Topping

A close-up slice of german chocolate pie showing a dark chocolate base and a thick, toasted coconut layer.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can create a decadent German Chocolate Pie that captures all the flavor of the classic cake. This recipe features a rich, creamy chocolate filling and a sweet, gooey coconut-pecan topping baked in a flaky crust. It is a memorable dessert for any gathering.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup water
  • 4 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • For the Topping:
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1/2 cup (1 stick) unsalted butter
  • 4 large egg yolks, lightly beaten
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust on a baking sheet.
  2. Make the Chocolate Filling: In a medium saucepan, whisk together 1 cup sugar, flour, and salt. Gradually whisk in the milk and water until combined.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. Slowly temper the 4 egg yolks by whisking a small amount of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan, whisking constantly.
  5. Return the saucepan to low heat and cook for 1 minute, stirring constantly. Do not let it boil.
  6. Remove from heat. Stir in the 1/2 cup butter until melted, then stir in the vanilla extract and chocolate chips until smooth.
  7. Pour the chocolate filling into the unbaked pie crust. Set aside while you prepare the topping.
  8. Make the Coconut-Pecan Topping: In the same saucepan (no need to wash it), combine 1 cup sugar, evaporated milk, and 1/2 cup butter. Cook over medium heat, stirring until the butter melts and the mixture comes to a gentle boil.
  9. Reduce the heat to low and cook for 2 minutes, stirring constantly.
  10. Remove from heat. Whisk in the 4 egg yolks. Stir in the coconut, pecans, and vanilla extract.
  11. Carefully spoon the coconut-pecan topping evenly over the chocolate filling in the pie crust.
  12. Bake for 25 to 30 minutes, or until the topping is bubbly and lightly browned.
  13. Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For a prettier presentation, you can chill the pie for 1 hour after baking, then top with a layer of whipped cream before serving.
  • If you prefer a different base, this rich gooey pie filling works well in a graham cracker crust pie.
  • Toasting the pecans lightly before adding them to the topping deepens their flavor.

Nutrition

Find it online: https://www.purecookingjoy.com/german-chocolate-pie/

0 Shares
Tweet
Pin
Share