German Chocolate Pie Recipe

Introduction

German Chocolate Pie is a rich and creamy dessert that combines the deep flavor of cocoa with a luscious coconut-pecan filling. This no-bake pie is perfect for chocolate lovers looking for a quick yet indulgent treat that sets beautifully in the fridge.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups milk
• 4 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Place the pre-made pie crust in a 9-inch pie dish and bake according to package instructions until golden brown. Set aside to cool.
3. Step 3: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until evenly combined.
4. Step 4: Gradually whisk in the milk, stirring to remove lumps, and bring the mixture to a boil over medium heat while stirring constantly.
5. Step 5: Once boiling, continue cooking for 2 more minutes until the mixture thickens.
6. Step 6: In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot cocoa mixture to the yolks, whisking continuously to temper them.
7. Step 7: Pour the tempered egg yolk mixture back into the saucepan, stir well, and cook for another 2 minutes until thickened.
8. Step 8: Remove from heat and stir in the vanilla extract and butter until fully melted and combined.
9. Step 9: Fold in the shredded coconut and chopped pecans evenly throughout the filling.
10. Step 10: Pour the chocolate filling into the cooled pie crust and spread it out evenly.
11. Step 11: Sprinkle the semi-sweet chocolate chips evenly over the top of the filling.
12. Step 12: Refrigerate the pie for at least 4 hours or until fully set before serving. You can also enjoy it slightly warm if preferred.

Tips & Variations

• For a deeper chocolate flavor, use Dutch-process cocoa powder instead of natural unsweetened cocoa.
• Substitute pecans with walnuts or almonds if preferred or to mix up the nutty texture.
• Top the pie with whipped cream before serving for added creaminess and presentation.
• Use homemade pie crust for an extra buttery base that enhances the overall flavor.

Storage

Store the German Chocolate Pie covered in the refrigerator for up to 3 days. Let it come to room temperature or slightly warm before serving for the best texture and flavor. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from being made ahead. Refrigerate it for at least 4 hours, or overnight, to allow the filling to fully set and the flavors to meld.

Can I use a homemade crust instead of pre-made?

Absolutely. A homemade pie crust can add extra flavor and a flaky texture. Just be sure to blind bake it until golden before adding the filling to prevent sogginess.

German Chocolate Pie Recipe

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★★★★★

5 from 54 reviews

• Author: Julian
• Total Time: 4 hours 35 minutes
• Yield: 8 servings 1x

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Description

This classic German Chocolate Pie features a rich, creamy chocolate filling studded with shredded coconut and chopped pecans, all nestled in a buttery pre-made pie crust. The smooth cocoa custard is thickened with egg yolks and cornstarch, creating a luscious dessert perfect for any occasion. It is refrigerated until set, delivering a delightfully indulgent treat with a satisfying texture and crunch from pecans and coconut.

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Ingredients

Scale 1x2x3x

Crust

• 1 pre-made pie crust (9-inch)

Filling

• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups milk
• 4 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup semi-sweet chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
2. Bake Pie Crust: Place the pre-made pie crust into a 9-inch pie dish and bake according to the package instructions until golden brown. Remove from oven and allow it to cool completely before filling.
3. Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined.
4. Add Milk and Cook: Gradually whisk in the milk to the dry ingredients, ensuring no lumps form. Cook the mixture over medium heat, stirring constantly until it reaches a boil.
5. Thicken Mixture: Once boiling, continue to cook for an additional 2 minutes while stirring continuously until the mixture thickens.
6. Temper Egg Yolks: In a separate bowl, whisk the egg yolks lightly, then slowly add a small amount of the hot chocolate mixture to the yolks, stirring continuously to temper them and prevent curdling.
7. Combine Egg Yolks into Mixture: Gradually pour the tempered egg yolk mixture back into the saucepan, stirring constantly. Cook for an additional 2 minutes until the mixture thickens further.
8. Finish Filling: Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until the butter is melted and the mixture is smooth.
9. Add Coconut and Pecans: Fold in the shredded coconut and chopped pecans evenly into the chocolate filling.
10. Fill Pie Crust: Pour the prepared filling into the cooled pie crust, spreading it evenly to cover the base.
11. Top with Chocolate Chips: Sprinkle semi-sweet chocolate chips evenly over the top of the pie filling.
12. Chill to Set: Refrigerate the pie for at least 4 hours until it is fully set and firm. Optionally, serve slightly warm if preferred.

Notes

• You can substitute the pre-made pie crust with a homemade one if preferred.
• To avoid lumps, ensure gradual mixing when adding milk and tempering egg yolks.
• The pie can be served chilled or slightly warmed depending on your preference.
• Store any leftovers covered in the refrigerator for up to 3 days.
• For added texture, lightly toast the pecans before chopping and adding to the filling.

• Prep Time: 15 minutes
• Cook Time: 20 minutes plus 4 hours chilling
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: German chocolate pie, chocolate pie, coconut pie, pecan pie, chocolate dessert, no bake pie filling