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Recipe for German Chocolate Pie


Recipe for German Chocolate Pie




This German Chocolate Pie is a rich and decadent dessert, perfect for chocolate lovers. It combines a creamy chocolate filling with a coconut-pecan topping, reminiscent of the classic German chocolate cake. Here’s how to make it:




For the Crust:

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons unsalted butter, melted

For the Chocolate Filling:


1 1/4 cups granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 cup whole milk

1 cup heavy cream


4 large egg yolks, beaten

6 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Coconut-Pecan Topping:


1/2 cup granulated sugar

1/2 cup evaporated milk

1/4 cup unsalted butter

2 large egg yolks, beaten

3/4 cup sweetened shredded coconut

3/4 cup chopped pecans

1 teaspoon vanilla extract



Prepare the Crust:


Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.

Prepare the Chocolate Filling:

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.

Gradually whisk in the milk and heavy cream until the mixture is smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

Gradually whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then return the egg mixture to the saucepan.

Cook over medium heat, stirring constantly, for 2 minutes. Remove from heat and stir in the chopped chocolate, unsalted butter, and vanilla extract until smooth.

Pour the chocolate filling into the cooled crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

Prepare the Coconut-Pecan Topping:

In a medium saucepan, combine the granulated sugar, evaporated milk, unsalted butter, and beaten egg yolks.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.

Stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the topping to cool slightly.

Assemble the Pie:

Spread the coconut-pecan topping evenly over the chilled chocolate filling.

Refrigerate the pie for at least 1 hour before serving to allow the topping to set.


Slice and serve the German Chocolate Pie chilled. Enjoy this rich and decadent dessert!



Crust Alternatives: You can use a pre-made pie crust or a traditional pastry crust if you prefer.

Chocolate: Use high-quality chocolate for the best flavor in the filling.

Storage: Store any leftovers in the refrigerator for up to 5 days.

Enjoy your German Chocolate Pie, a deliciously indulgent treat that combines the best of chocolate and coconut-pecan flavors!

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