German Chocolate Pie is a rich and indulgent dessert that combines all the flavors you love from classic German chocolate cake into a delicious pie. With a flaky crust, a gooey chocolate filling, and a sweet coconut-pecan topping, this pie is perfect for special occasions or whenever you’re craving something decadent. Let’s get started!

Table of Contents

• Ingredients
• Instructions
• Cook’s Notes and Tips
• Variations
• Serving Suggestions
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

For the Crust

• 1 pre-made pie crust (or homemade, if preferred)

For the Chocolate Filling

• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup light corn syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Coconut-Pecan Topping

• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large egg yolks
• 1/4 cup unsalted butter
• 1/2 teaspoon vanilla extract
• 3/4 cup shredded sweetened coconut
• 3/4 cup chopped pecans

Instructions

Make the Pie Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C). If using a pre-made pie crust, let it sit at room temperature for about 15 minutes before rolling it out into a 9-inch pie dish.
2. Prepare Crust: Line the pie crust in the dish, trim any excess, and crimp the edges. Use a fork to prick the bottom of the crust several times to prevent bubbling. Bake the crust for 10 minutes, then set aside to cool slightly.

Make the Chocolate Filling

3. Melt Chocolate and Butter: In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring in between, until smooth.
4. Mix Filling: In a large mixing bowl, combine the melted chocolate mixture, granulated sugar, corn syrup, eggs, vanilla extract, and salt. Mix until well combined.
5. Pour Filling into Crust: Pour the chocolate filling into the pre-baked pie crust.
6. Bake: Bake in the preheated oven for 35-40 minutes, or until the filling is set and slightly puffed. Let the pie cool completely before adding the topping.

Make the Coconut-Pecan Topping

7. Heat Cream and Sugars: In a medium saucepan, combine the heavy cream, granulated sugar, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
8. Add Coconut and Pecans: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool for 10-15 minutes before spreading over the cooled pie.

Assemble the Pie

9. Add Topping: Once the pie has cooled, spread the coconut-pecan topping evenly over the top of the chocolate filling.
10. Chill: Chill the pie in the refrigerator for at least 2 hours before serving to allow it to set.

Cook’s Notes and Tips

• Baking the Crust: Pre-baking the crust helps to prevent it from becoming soggy once the filling is added.
• Filling Consistency: The filling will puff up slightly while baking but will settle as it cools. Make sure it is set in the center before removing it from the oven.
• Coconut-Pecan Topping: Let the topping cool slightly before spreading it on the pie to ensure it thickens properly.

Variations

• Dark Chocolate: Use dark chocolate chips instead of semisweet for a richer, deeper chocolate flavor.
• Nut-Free Version: Omit the pecans and replace them with additional shredded coconut if you prefer a nut-free version.
• Extra Chocolatey: Drizzle melted chocolate over the top of the finished pie for an extra chocolatey touch.

Serving Suggestions

• Whipped Cream: Serve each slice with a dollop of freshly whipped cream for added creaminess.
• Ice Cream: Pair with a scoop of vanilla or caramel ice cream for a delicious contrast.
• Chocolate Shavings: Garnish with chocolate shavings or a sprinkle of cocoa powder for a beautiful presentation.

Frequently Asked Questions (FAQs)

Can I Make This Pie Ahead of Time?

Yes, German chocolate pie can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.

How Do I Store Leftovers?

Store leftover pie in an airtight container or cover with plastic wrap and refrigerate for up to 5 days.

Can I Freeze German Chocolate Pie?

Yes, you can freeze this pie. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

What If I Don’t Have Corn Syrup?

You can substitute corn syrup with honey or maple syrup, though the texture and flavor may vary slightly.

Can I Use a Store-Bought Crust?

Absolutely! A store-bought pie crust works perfectly well if you want to save time.

German Chocolate Pie is an indulgent dessert that combines the best of both worlds: a rich, gooey chocolate filling and a sweet coconut-pecan topping. It’s perfect for special occasions, holidays, or anytime you want to treat yourself to something decadent. Gather your ingredients, bake, and enjoy the luxurious taste of this German chocolate-inspired treat!

Happy Baking!