Prepare to fall in love with this classic German Chocolate Pie Recipe, a truly decadent dessert that brings together rich chocolate, creamy filling, and a signature coconut pecan topping. This recipe is not only a crowd-pleaser but also a surprisingly straightforward way to bring a bakery-quality treat right into your own kitchen.
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Key Ingredients for German Chocolate Pie
- For the Chocolate Pie Filling:
- 1 ½ cups granulated sugar
- ⅓ cup unsweetened cocoa powder (Dutch-processed recommended for deeper flavor)
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups milk (whole milk is best for richness)
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust, crimped and chilled (store-bought or homemade)
- For the Coconut Pecan Topping:
- ⅔ cup packed light brown sugar
- ½ cup evaporated milk
- ½ cup unsalted butter, melted
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
How to Make German Chocolate Pie
This German Chocolate Pie Recipe is designed for maximum deliciousness with minimal fuss. You’ll be delighted by the velvety smooth chocolate filling, perfectly complemented by the sweet, nutty, and chewy coconut pecan topping. Its rich flavor profile and satisfying textures make it an ideal dessert for any occasion, and the preparation time is approximately 30 minutes, with an additional 35-45 minutes of baking time.
Step-by-Step Instructions
- Prepare the Pie Crust: If using a pre-made crust, follow package directions for chilling and preparing for baking (often involving pricking the bottom with a fork). If making your own, ensure it’s rolled out, fitted into your pie plate, crimped decoratively, and well-chilled. This chilling step is crucial for a flaky crust that doesn’t shrink.
- Combine Dry Ingredients for Filling: In a medium-sized, heavy-bottomed saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt. This ensures that the dry ingredients are thoroughly combined and that there are no lumps of cocoa powder or cornstarch, which can lead to a grainy filling.
- Add Milk Gradually: Slowly whisk in the milk, a little at a time, until you achieve a smooth, lump-free mixture. This gradual addition prevents the cornstarch from clumping. Ensure all the dry ingredients are fully dissolved into the milk.
- Cook the Filling Base: Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil. This typically takes about 8-10 minutes. The mixture should be quite thick, coating the back of a spoon.
- Temper the Egg Yolks: In a small bowl, lightly beat the egg yolks. Once the chocolate mixture is bubbling and has thickened, gradually ladle about ½ cup of the hot chocolate mixture into the beaten egg yolks, whisking constantly. This process, known as tempering, gently warms the egg yolks, preventing them from scrambling when added to the hot filling.
- Incorporate Tempered Yolks into Filling: Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate filling, whisking vigorously to combine.
- Continue Cooking: Return the saucepan to medium heat and cook, stirring constantly, for another 1-2 minutes, or until the filling is very thick and smooth. Do not let it boil vigorously at this stage.
- Add Butter and Vanilla: Remove the saucepan from the heat. Stir in the butter pieces until completely melted and incorporated, making the filling extra glossy and rich. Stir in the vanilla extract. The warmth of the filling will help melt the butter.
- Fill the Pie Crust: Pour the hot chocolate filling into the prepared unbaked pie crust. Spread the filling evenly to the edges of the crust.
- Prepare the Coconut Pecan Topping: While the filling is hot, place the unbaked pie filled with chocolate into the oven. In a separate medium bowl, combine the packed light brown sugar, evaporated milk, melted butter, and the 2 large egg yolks. Whisk until smooth.
- Add Coconut and Pecans: Stir in the vanilla extract, shredded sweetened coconut, and chopped pecans until everything is evenly distributed.
- Spread Topping: Carefully spoon or spread the coconut pecan topping evenly over the hot chocolate filling in the pie crust. Try to cover the entire surface for a consistent flavor and texture in every bite.
- Bake the Pie: Place the pie in the preheated oven (around 350°F or 175°C). Bake for 35-45 minutes, or until the crust is golden brown and the coconut topping is toasted and fragrant. The filling in the center should be set, but may still jiggle slightly.
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours. This cooling period is essential for the filling to fully set. Rushing this step will result in a runny pie.
- Chill Before Serving: Once cooled to room temperature, cover the pie loosely with plastic wrap and refrigerate for at least another 2 hours, or preferably overnight, before slicing and serving. Chilling ensures the filling is firm and easy to slice.
Why You’ll Love This German Chocolate Pie
This German Chocolate Pie Recipe is an absolute triumph of flavor and texture, boasting a luxuriously smooth, deeply chocolatey filling that’s perfectly balanced by the sweet, crunchy, and chewy coconut pecan topping. It’s a dish that truly sings with every bite, far surpassing the simplicity of a basic chocolate pudding pie by offering layers of decadent goodness. Making this German Chocolate Pie at home is also incredibly cost-effective compared to purchasing a slice from a bakery, allowing you to indulge in this gourmet treat without breaking the bank. The unique combination of warm spices in the chocolate and the toasted nuts in the topping create a truly memorable dessert experience that’s simply irresistible.
Unlike a standard chocolate cream pie, this recipe offers a delightful contrast between the silken filling and the substantial, flavorful topping, making each forkful an adventure. It’s the perfect way to impress guests at a dinner party or simply treat yourself to something special after a long day. So, gather your ingredients and dive into this delightful baking project – your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: Leftover German Chocolate Pie should be stored covered tightly in the refrigerator. It will stay fresh for up to 3-4 days. Ensure that the pie is completely cooled before covering and refrigerating.
- Freezing: While not ideal, you can freeze individual slices of German Chocolate Pie. Wrap each slice securely in plastic wrap, then in aluminum foil, and place in an airtight container or freezer bag. Freeze for up to 1-2 months.
- Reheating (for thawed frozen slices): Thaw frozen slices in the refrigerator overnight. German Chocolate Pie is best served chilled, so reheating is generally not recommended as it can affect the texture of the filling and topping. If you absolutely prefer it slightly warmer, you can try gently warming a slice for a few seconds in a microwave on a low power setting, but be very cautious not to overheat. The coconut pecan topping will not retain its crispness after freezing and thawing.
Final Thoughts
This German Chocolate Pie Recipe delivers an unforgettable dessert experience, merging rich chocolate with a delightful nutty topping. We encourage you to try this recipe at home; it’s a rewarding bake that’s perfect for any occasion, promising smiles and satisfaction with every decadent slice.
German Chocolate Pie
Prepare to fall in love with this classic German Chocolate Pie Recipe, a truly decadent dessert that brings together rich chocolate, creamy filling, and a signature coconut pecan topping. This recipe is not only a crowd-pleaser but also a surprisingly straightforward way to bring a bakery-quality treat right into your own kitchen.
Ingredients
Equipment
Method
- If using a pre-made crust, follow package directions for chilling and preparing for baking (often involving pricking the bottom with a fork). If making your own, ensure it’s rolled out, fitted into your pie plate, crimped decoratively, and well-chilled. This chilling step is crucial for a flaky crust that doesn’t shrink.1 (9-inch) unbaked pie crust
- In a medium-sized, heavy-bottomed saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt. This ensures that the dry ingredients are thoroughly combined and that there are no lumps of cocoa powder or cornstarch, which can lead to a grainy filling.1.5 cups granulated sugar, 0.33 cup unsweetened cocoa powder, 0.25 cup cornstarch, 0.5 teaspoon salt
- Slowly whisk in the milk, a little at a time, until you achieve a smooth, lump-free mixture. This gradual addition prevents the cornstarch from clumping. Ensure all the dry ingredients are fully dissolved into the milk.3 cups milk
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil. This typically takes about 8-10 minutes. The mixture should be quite thick, coating the back of a spoon.
- In a small bowl, lightly beat the egg yolks. Once the chocolate mixture is bubbling and has thickened, gradually ladle about ½ cup of the hot chocolate mixture into the beaten egg yolks, whisking constantly. This process, known as tempering, gently warms the egg yolks, preventing them from scrambling when added to the hot filling.4 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate filling, whisking vigorously to combine.4 large egg yolks
- Return the saucepan to medium heat and cook, stirring constantly, for another 1-2 minutes, or until the filling is very thick and smooth. Do not let it boil vigorously at this stage.
- Remove the saucepan from the heat. Stir in the butter pieces until completely melted and incorporated, making the filling extra glossy and rich. Stir in the vanilla extract. The warmth of the filling will help melt the butter.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour the hot chocolate filling into the prepared unbaked pie crust. Spread the filling evenly to the edges of the crust.1 (9-inch) unbaked pie crust
- While the filling is hot, place the unbaked pie filled with chocolate into the oven. In a separate medium bowl, combine the packed light brown sugar, evaporated milk, melted butter, and the 2 large egg yolks. Whisk until smooth.0.67 cup packed light brown sugar, 0.5 cup evaporated milk, 0.5 cup unsalted butter, 2 large egg yolks
- Stir in the vanilla extract, shredded sweetened coconut, and chopped pecans until everything is evenly distributed.1 teaspoon vanilla extract, 1.5 cups shredded sweetened coconut, 1 cup chopped pecans
- Carefully spoon or spread the coconut pecan topping evenly over the hot chocolate filling in the pie crust. Try to cover the entire surface for a consistent flavor and texture in every bite.
- Place the pie in the preheated oven (around 350°F or 175°C). Bake for 35-45 minutes, or until the crust is golden brown and the coconut topping is toasted and fragrant. The filling in the center should be set, but may still jiggle slightly.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours. This cooling period is essential for the filling to fully set. Rushing this step will result in a runny pie.
- Once cooled to room temperature, cover the pie loosely with plastic wrap and refrigerate for at least another 2 hours, or preferably overnight, before slicing and serving. Chilling ensures the filling is firm and easy to slice.
Notes
Leftover German Chocolate Pie should be stored covered tightly in the refrigerator. It will stay fresh for up to 3-4 days. Ensure that the pie is completely cooled before covering and refrigerating. While not ideal, you can freeze individual slices of German Chocolate Pie. Wrap each slice securely in plastic wrap, then in aluminum foil, and place in an airtight container or freezer bag. Freeze for up to 1-2 months. Thaw frozen slices in the refrigerator overnight. German Chocolate Pie is best served chilled, so reheating is generally not recommended as it can affect the texture of the filling and topping. If you absolutely prefer it slightly warmer, you can try gently warming a slice for a few seconds in a microwave on a low power setting, but be very cautious not to overheat. The coconut pecan topping will not retain its crispness after freezing and thawing.