If you’re a fan of German chocolate cake, this pie is about to become your new obsession. German Chocolate Pie takes everything you love about the classic dessert—the rich chocolate, the toasted coconut, the crunchy pecans—and bakes it into a luscious, fudgy pie that slices like a dream. It’s everything cozy, decadent, and celebratory packed into one golden, flaky crust.
German chocolate has a uniquely mellow, slightly sweet flavor compared to darker varieties, making it the perfect base for this pie. The filling is thick, rich, and creamy—like a cross between chocolate custard and brownie batter. But what really takes it over the top is the signature topping: a gooey blend of sweetened shredded coconut and chopped pecans, toasted to perfection.
This isn’t a dessert you rush. It’s meant to be savored. Each forkful delivers textures and flavors in layers: the flakiness of the crust, the smooth richness of the chocolate, and the chewy crunch of coconut-pecan topping. It’s balanced, bold, and incredibly satisfying.
This recipe is perfect for holidays, potlucks, or any time you want to wow a crowd. It holds together beautifully when sliced, making it easy to transport and serve. It also keeps well, meaning you can make it ahead of time and still impress the next day.
What sets this version apart from others is the texture and depth. The chocolate filling is made on the stovetop with real chocolate, eggs, and cream, then baked into the pie shell for a rich, truffle-like interior. The topping is added after baking, so it stays distinct and beautifully textured.
Whether you’re a seasoned baker or just starting out, this pie is within your reach. No need for cake layers or complicated frosting—just a simple crust, an indulgent filling, and that classic topping.
You can use a store-bought crust for convenience or go all out with a homemade buttery pie shell. Either way, the filling is the star here.
Serve it warm or chilled, plain or with a dollop of whipped cream. It’s indulgent either way, and there’s no wrong time to enjoy it.
If you love chocolate, this pie delivers a hit of pure satisfaction. And the coconut-pecan topping gives it a texture and sweetness you just can’t find in a typical chocolate pie.
It’s the kind of dessert people remember. The kind that gets recipe requests. And once you make it, you’ll get why.
From Thanksgiving tables to birthday parties to midnight snacks, this pie has serious staying power. It’s familiar and nostalgic, yet somehow fresh every time.
You could even serve it with a scoop of vanilla ice cream to drive home the decadence. Or enjoy it solo, with coffee or tea. However you plate it, it’s going to wow.
This is comfort food at its most luxurious—chocolate, coconut, and pecans baked into a perfect slice of happiness.
Servings
8 servings
Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Chill Time (optional): 1 hour
- Total Time: 55 minutes to 1 hour 55 minutes
Ingredients
For the Pie:
- 1 9-inch pie crust (homemade or store-bought)
- 4 oz German sweet chocolate, chopped
- 2 oz semisweet chocolate, chopped
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
For the Topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 tablespoons butter
- 1/4 cup evaporated milk
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Place pie crust in a 9-inch pie dish. Crimp edges as desired.
- In a saucepan over low heat, melt the German chocolate, semisweet chocolate, and butter together. Stir until smooth. Set aside to cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, salt, vanilla, and evaporated milk.
- Stir in the melted chocolate mixture until fully combined.
- Pour filling into the prepared pie crust.
- Bake for 35-40 minutes, or until the center is just set. Remove from oven and cool completely.
- Meanwhile, make the topping: In a saucepan, combine butter, evaporated milk, and brown sugar. Bring to a simmer.
- Add shredded coconut, pecans, and vanilla. Stir and simmer for 2-3 minutes until thickened slightly.
- Spoon topping over the cooled pie.
- Chill for 1 hour if you prefer a firmer set, or serve at room temperature for a softer texture.
Tips
- Let the pie cool completely before adding topping to prevent it from melting into the filling.
- Toast the pecans and coconut for extra flavor depth.
- Store leftovers in the fridge, covered, for up to 4 days.
- Serve with whipped cream or vanilla ice cream for a full dessert experience.
Why You’ll Love This Recipe
It’s gooey, chocolatey, and topped with the best part of German chocolate cake—a sweet, nutty coconut topping. Every bite is loaded with flavor and texture, making it a show-stopping pie for any occasion.
German Chocolate Pie combines rich chocolate custard with a decadent coconut-pecan topping, all baked into a buttery crust. It’s a crowd-pleaser that looks fancy but is easy to make.
