5.0 from 57 votes
German Chocolate Pie
This easy German Chocolate Pie recipe has a smooth chocolate filling topped with the most incredible coconut pecan topping. It's easy, homemade, and an instant favorite.
Servings: 10 people
Calories: 534 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 pre-baked pie crust
Chocolate Filling:
- 1/3 cup granulated sugar
- 2 1/2 cups whole milk
- 6 egg yolks , large
- 2 Tablespoons cornstarch
- 6 Tablespoons salted butter , chopped into pieces
- 8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli's)
- 1 1/2 teaspoons vanilla extract
Coconut Pecan Topping:
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup butter
- 2 large egg yolks
- 6 Tablespoons evaporated milk
- 2 teaspoons vanilla extract
- 1/2 cup Chopped Pecans
- 1/2 cup shredded sweetened coconut
Instructions
- Blind Bake Pie crust and allow to cool completely.
Cup of Yum
Chocolate Filling:
- To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
- Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
- Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- Pour filling into the cooled crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.
Coconut Pecan Topping:
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the pie.
Notes
- Make Ahead Instructions: German Chocolate Pie can be made 2 days in advance, store covered in the fridge. The coconut pecan topping can be made a week ahead, stored in the fridge. Rewarm slightly, to soften it, before topping on pie.
Nutrition Information
Calories
534kcal
(27%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.5g
Cholesterol
196mg
(65%)
Sodium
210mg
(9%)
Potassium
316mg
(9%)
Fiber
3g
(12%)
Sugar
31g
(62%)
Vitamin A
687IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
135mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 534
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 196mg | 65% |
| Sodium | 210mg | 9% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.