German Chocolate Pie

German Chocolate Pie image forking good food

German Chocolate Pie

Warning: Grab a glass of cold milk before attempting to eat this pie!  Don’t come back and say I didn’t tell you.

Y’all, I ain’t gonna lie, this pie is RICH; richer than Jeff Bezos’s ex-wife. My cousin Lindsey holds the title for best German Chocolate Cake in our family – I wouldn’t even attempt to best her – at cake that is.  THIS on the other hand might tempt her to come visit from New Zealand.  Even with the nuts, the filling is as smooth as French Silk Pie and the topping has just enough salt to….. I don’t even know what. Trust me – If you like chocolate, coconut, and pecans – you’re going to LOVE this.  OH! And BTW, comment below when you find my mistake. 😉

German Chocolate Pie image forking good food

How many types of chocolate are there?

At best guess 7.  This list is going to have 8, but I don’t count white chocolate – I know, I know – technically it’s chocolate, but this is my post and I don’t like it so nah.

  • Milk Chocolate – Milk chocolate is softer and melts more easily than darker chocolates because of the added dairy, and it’s generally sweeter, less bitter, and is the most popular in the world
  • Dark Chocolate – Dark chocolate has no added milk solids and must have a minimum of 35% cocoa solids
  • Semi-Sweet Chocolate – Semisweet chocolate has a cocoa solid content of around 60% and usually has added vanilla and emulsifiers
  • Bitter-Sweet Chocolate – Bittersweet chocolate contains 70% cacao and has less sugar than semisweet chocolate. Both are interchangeable when baking, although bittersweet has a richer flavor
  • Sweet German Chocolate – German chocolate is a favorite of bakers because it has sugar already added.  AND, it doesn’t come from Germany – it’s named for Samuel German who developed in the 1850’s
  • White Chocolate – The Wannabe Imposter Chocolate has no cocoa solids and is made from cocoa butter, sugar, milk solids and sometimes vanilla
  • Unsweetened Cocoa Powder – Cocoa powder is made from roasted cocoa beans and is 100% cocoa.  It is what’s left after all the milks, fats, and solids have been removed
  • Couverture Chocolate – Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer “snap” when broken, and a creamy mellow flavor that can be eaten on it’s own, used as a dip or in candy-making

How do I make German Chocolate Pie?

First – start off with a cute pie plate.

German Chocolate Pie image forking good food

OK – it doesn’t have to be cute – but it does have to have a baked crust in it.  I’m not including a crust recipe here; use your favorite recipe or store-bought, but I will tell you what to do with it. Preheat your oven and place your pie dough in the pate.  Make sure it’s all the way to the inside edges, fold and crimp the edges as desired but don’t dock it (prick the bottom with a fork).  Cover the dough with heavy duty aluminum foil and fill with pie weights, dried beans, or uncooked rice. bake for about 10-15 minutes, then remove the weights and foil and bake until the edges are a nice light golden. Remove from the oven, reduce the heat, and let cool.

While your crust is baking, make your filling.  You will need German sweet and bittersweet chocolate, a little instant coffee, a can of sweetened condensed milk, 4 egg yolks, vanilla, and chopped pecans.

German Chocolate Pie image forking good food

In a large, microwave safe bowl, melt the chocolate, stirring every 30 seconds until smooth and glossy.

German Chocolate Pie image forking good food

Let it cool slightly, then add in the following, stirring in between each addition: the coffee, then the milk, followed by the vanilla and the egg yolks, and lastly the pecans.

German Chocolate Pie


Pour into the pie crust and bake for 15-20 minutes or until the pie is set. Reduce the heat to 350F and toast your pecans for about 5 minutes. Salt them and set them aside to cool.

German Chocolate Pie

While the pie is baking, make your topping.  You will need  light brown sugar, heavy cream, butter, egg yolks, sweetened coconut, vanilla, and lightly roasted and salted pecans.

German Chocolate Pie ingredients

In a small but heavy saucepan, mix the butter, sugar, and cream.

German Chocolate Pie image forking good food

Over medium heat, bring to a boil and stir just long enough to make sure all the sugar is dissolved; then remove from heat.  In a small bowl, gently whisk your egg yolks, then add a very little amount of the hot cream mixture to the eggs and stir. Do this once or twice more until the eggs are tempered and not likely to scramble.  Pour all of the egg mixture back into the saucepan

German Chocolate Pie

Return the pan to the heat and, stirring constantly, cook for 2-3 minutes or until the mixture thickens and reaches 160F on a candy thermometer. Stir in coconut and vanilla and set aside to cool until the pie is ready.

German Chocolate Pie

Once the pie has cooled for an hour, pour the coconut mixture on top and sprinkle with the toasted pecans.  Refrigerate until completely cold, about 4 hours.

German Chocolate Pie

Once cooled, grab a fork, cut a slice, and don’t forget the milk.  If you have a groovy skull plate – even better!

German Chocolate Pie

More easy pie recipes:

German Chocolate Pie image forking good food

German Chocolate Pie

This is a richer, more decadent, version of the German Chocolate Cake. This is for serious chocolate lovers only. The toasted pecans on top add just enough saltiness to make this pie come to life in your mouth.
5 from 3 votes
Prep Time 1 hour
Cook Time 35 minutes
Chilling 5 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 710 kcal


  • Pie Plate
  • Heavy sauce pan
  • Large microwave safe bowl



  • 1 pre-baked pie crust your favorite recipe or store-bought will do

For the Filling:

  • 4 oz German sweet chocolate chopped
  • 2 oz bittersweet chocolate chopped
  • 14 oz sweetened condensed milk one small can
  • 4 egg yolks
  • 1 tsp instant coffee
  • 1 tsp vanilla
  • 1 cup pecans chopped

For the Topping:

  • ½ cup light brown sugar packed
  • ½ cup heavy cream
  • ¼ cup butter cubed
  • 2 egg yolks
  • 1 cup coconut flakes sweetened
  • 1 tsp vanilla
  • ¼ cup pecans toasted, lightly salted, and chopped



    Make your crust:

    • Use your favorite recipe or store-bought crust. Preheat the oven to 400℉
    • Line a 9” pie plate with the crust, crimp the edges but do not dock (prick) the crust
    • Cover the crust with heavy duty foil, or double layered regular, and fill with pie weights, dry beans, or uncooked rice
    • Bake for 10 minutes (if you’re using a clear pie-plate the bottom should be lightly browned), then remove the weights and foil and bake for an additional 10 minutes or until the rim of the crust is lightly golden
    • Remove the crust, set aside to cool, and reduce the heat to 350℉

    Make your filling:

    • While you make the filling, toast the pecans for the topping for 5 minutes then salt them as soon as they are out of the oven - set aside to cool
    • In a large microwave safe bowl, melt the chocolates 30 seconds at a time, stirring between each, until smooth and glossy
    • Cool slightly while you gather your other ingredients
    • Stirring between each addition, add in the coffee, sweetened condensed milk, vanilla, egg yolks, and finally the un-toasted pecans
    • Pour into the crust and bake for 15-20 minutes or until set
    • Cool for at least 1 hour on a wire rack

    Make your topping:

    • During the last 20 minutes the pie is cooling prepare your topping
    • In a small but heavy saucepan over medium heat, combine the brown sugar, cream, and butter
    • Bring to a boil, stirring constantly, until the sugar is completely dissolved, then remove from the heat
    • In a small bowl, temper the egg yolks by adding a small amount of the hot topping mixture and stirring well, add another small amount, stir again, and then return all of the egg mixture to the saucepan. This brings the eggs up to temperature slowly and doesn’t cook them
    • Over medium heat, and whisking constantly, cook the mixture for 2-3 minutes or until it thickens and a candy thermometer reads 160℉; remove from heat and cool 10 minutes
    • Pour the topping over the baked pie, top with the toasted pecans and refrigerate until completely cold - about 4 hours


    Calories: 710kcalCarbohydrates: 70gProtein: 11gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 185mgSodium: 179mgPotassium: 426mgFiber: 4gSugar: 52gVitamin A: 571IUVitamin C: 2mgCalcium: 210mgIron: 3mg
    Keyword Chocolate, Coconut, German Chocolate, Pecans, Pie
    Tried this recipe?Let us know how it was!

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