There’s no dessert quite like a classic, and the Old Fashioned German Chocolate Pie is a timeless favorite that delivers pure chocolatey bliss. This recipe is incredibly useful for anyone seeking to recreate the rich, decadent flavor of a traditional German chocolate cake in an easy-to-serve pie form.
Key Ingredients for Old Fashioned German Chocolate Pie
- 1¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into ½-inch cubes, for the crust
- 4-6 tablespoons ice water, for the crust
- 4 ounces unsweetened baking chocolate, chopped
- 1 cup granulated sugar, for the filling
- ¼ cup all-purpose flour, for the filling
- ½ teaspoon salt, for the filling
- 3 large eggs, lightly beaten
- 1 cup milk
- 2 tablespoons unsalted butter, for the filling
- 1 teaspoon vanilla extract, for the filling
- 1 cup (6 ounces) chopped pecans, for the topping
- 1 cup (6 ounces) shredded sweetened coconut, for the topping
- ½ cup evaporated milk, for the topping
- ¼ cup unsalted butter, softened, for the topping
- ¾ cup packed light brown sugar, for the topping
- 1 teaspoon vanilla extract, for the topping
How to Make Old Fashioned German Chocolate Pie
This Old Fashioned German Chocolate Pie is surprisingly simple to make, offering a deeply satisfying experience for any chocolate lover. With a flaky, buttery crust and a rich, decadent chocolate filling topped with a signature coconut-pecan frosting, it’s a dessert that’s both impressive and straightforward. The delightful preparation time makes it perfect for gatherings or a special treat.
Step-by-Step Instructions
For the Pie Crust:
- In a large bowl, whisk together the 1¼ cups flour, ½ cup granulated sugar, and ½ teaspoon salt.
- Cut in the ½ cup chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
For the Chocolate Filling:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium heat, melt the 4 ounces chopped unsweetened baking chocolate. Stir occasionally until smooth. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together the 1 cup granulated sugar, ¼ cup flour, and ½ teaspoon salt.
- In a separate bowl, whisk the 3 lightly beaten eggs. Gradually whisk the milk into the beaten eggs.
- Slowly pour the egg and milk mixture into the dry ingredients, whisking constantly until well combined.
- Add the slightly cooled melted chocolate to the filling mixture and whisk until smooth and evenly incorporated.
- Stir in the 2 tablespoons butter for the filling and 1 teaspoon vanilla extract until the butter is melted and the mixture is uniform.
Assembling and Baking the Pie:
- On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough, leaving about a 1-inch overhang. Crimp the edges decoratively.
- Pour the chocolate filling into the prepared pie crust.
- Bake for 35-45 minutes, or until the filling is set but still has a slight jiggle in the center. You may need to cover the edges of the crust with foil halfway through baking if they start to brown too quickly.
- Let the pie cool completely on a wire rack before proceeding to the topping.
For the Coconut-Pecan Topping:
- While the pie is cooling, prepare the topping. In a medium saucepan, combine the ½ cup evaporated milk, ¼ cup softened butter, and ¾ cup packed light brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3-5 minutes.
- Remove from heat and stir in the 1 teaspoon vanilla extract.
- Add the 1 cup chopped pecans and 1 cup shredded coconut to the saucepan and gently stir to coat them evenly.
- Once the pie has cooled for at least 30 minutes and is no longer hot, spread the coconut-pecan mixture evenly over the top.
Why You’ll Love This Old Fashioned German Chocolate Pie
Get ready to fall head over heels for this Old Fashioned German Chocolate Pie! Its star feature is the intensely rich, fudgy chocolate filling that’s perfectly balanced by that iconic, sweet, nutty, and coconutty topping. This homemade rendition is not only incredibly satisfying but also a fantastic way to save money compared to buying a slice at a bakery or restaurant, offering you that same gourmet taste for a fraction of the price. The contrast between the smooth, decadent chocolate and the textural delight of the crunchy pecans and chewy coconut is simply divine. If you adore classic chocolate desserts but want something a little more elegant than a simple chocolate cream pie, this is your answer.
Imagine a slice of pure joy, where every bite transports you to a state of dessert bliss. This pie offers that nostalgic comfort of traditional baking, a feeling that’s hard to replicate with store-bought options. It’s a labor of love that truly pays off in flavor and satisfaction. So, don’t just dream about it – bake this Old Fashioned German Chocolate Pie and experience the magic for yourself!
Storing and Reheating Tips
To keep your Old Fashioned German Chocolate Pie fresh and delicious, proper storage is key.
- Refrigeration: Once the pie has cooled completely (and the topping has set), cover it loosely with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Freezing: This pie can be frozen, although the texture of the topping might change slightly. It’s best to freeze individual slices for easier thawing and reheating. Wrap each slice tightly in plastic wrap, then in aluminum foil. Frozen slices should be stored for up to 2 months.
- Reheating: To enjoy a chilled slice, simply bring it to room temperature for about 30 minutes before serving. If you prefer a slightly warmer pie, you can gently reheat individual slices in a low oven (around 300°F / 150°C) for 5-10 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy and the filling rubbery.
Final Thoughts
This Old Fashioned German Chocolate Pie is a true testament to the enduring appeal of classic desserts. Its rich chocolate flavor and iconic topping offer an unforgettable sweet experience. We encourage you to try this recipe at home; it’s the perfect way to create delicious memories and satisfy those sweet cravings.
Old Fashioned German Chocolate Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together the 1¼ cups flour, ½ cup granulated sugar, and ½ teaspoon salt.1 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt
- Cut in the ½ cup chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.1/2 cup unsalted butter
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.4-6 tablespoons ice water
- Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium heat, melt the 4 ounces chopped unsweetened baking chocolate. Stir occasionally until smooth. Remove from heat and set aside to cool slightly.4 ounces unsweetened baking chocolate
- In a large bowl, whisk together the 1 cup granulated sugar, ¼ cup flour, and ½ teaspoon salt.1 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 teaspoon salt
- In a separate bowl, whisk the 3 lightly beaten eggs. Gradually whisk the milk into the beaten eggs.3 large eggs, 1 cup milk
- Slowly pour the egg and milk mixture into the dry ingredients, whisking constantly until well combined.
- Add the slightly cooled melted chocolate to the filling mixture and whisk until smooth and evenly incorporated.
- Stir in the 2 tablespoons butter for the filling and 1 teaspoon vanilla extract until the butter is melted and the mixture is uniform.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough, leaving about a 1-inch overhang. Crimp the edges decoratively.
- Pour the chocolate filling into the prepared pie crust.
- Bake for 35-45 minutes, or until the filling is set but still has a slight jiggle in the center. You may need to cover the edges of the crust with foil halfway through baking if they start to brown too quickly.
- Let the pie cool completely on a wire rack before proceeding to the topping.
- While the pie is cooling, prepare the topping. In a medium saucepan, combine the ½ cup evaporated milk, ¼ cup softened butter, and ¾ cup packed light brown sugar.1/2 cup evaporated milk, 1/4 cup unsalted butter, 3/4 cup packed light brown sugar
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3-5 minutes.
- Remove from heat and stir in the 1 teaspoon vanilla extract.1 teaspoon vanilla extract
- Add the 1 cup chopped pecans and 1 cup shredded coconut to the saucepan and gently stir to coat them evenly.1 cup chopped pecans, 1 cup shredded sweetened coconut
- Once the pie has cooled for at least 30 minutes and is no longer hot, spread the coconut-pecan mixture evenly over the top.