Name: German Chocolate Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 9-inch pie crust; 1 cup semi-sweet chocolate chips; 1 12 oz can evaporated milk, divided; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1/4 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups sweetened shredded coconut; 3/4 cup chopped pecans

Rich, gooey, and irresistibly decadent, this German Chocolate Pie is everything you crave in a dessert. With its luscious layers of fudgy chocolate, caramelized coconut, and toasted pecans, this pie is like a mashup of your favorite candy bar and a classic Southern treat. One bite in and you’re greeted with smooth chocolate ganache hugged by flaky crust, then topped with a sticky-sweet coconut filling that crackles just enough on top.

This dessert isn’t just a pie, it’s a statement. Perfect for holidays, special dinners, or whenever you want to impress without stress, this German Chocolate Pie delivers maximum flavor with minimum fuss. It brings cozy, nostalgic vibes to the table and never fails to wow both kids and adults.

Preparation Phase & Tools to Use

To pull off the perfect German Chocolate Pie, you’ll want to gather a few essential kitchen tools that ensure smooth preparation and ideal texture:

9-inch Pie Dish: Your canvas! Glass or ceramic holds and distributes heat evenly for a flaky crust.
Mixing Bowls: Use one for the chocolate filling and another for the coconut topping. Helps keep your prep neat and efficient.
Saucepan: Necessary for melting butter and mixing your coconut-pecan filling.

Whisk: To blend the eggs, sugars, and melted butter without clumps.
Spatula: For folding in chocolate and scraping every last bit of goodness into your pie crust.
Measuring Cups & Spoons: Accuracy matters with rich pies; a little too much sugar or not enough coconut can throw off the balance.

Cooling Rack: This ensures your pie sets properly without becoming soggy underneath.

Ingredients for the German Chocolate Pie

Pie Crust (pre-made or homemade): The sturdy and buttery base for your pie. It holds all the goodness together.
Semi-Sweet Chocolate Chips: These create the gooey, rich chocolate layer. You want deep, bold flavor.

Evaporated Milk: Adds creaminess and richness to the filling without watering it down.
Granulated Sugar: Provides the necessary sweetness that balances the chocolate and coconut.
Light Brown Sugar: Adds depth and caramel notes that elevate the overall flavor.

Unsalted Butter: Helps bind the filling and gives it that glossy, indulgent finish.
Eggs: Essential for structure and that custard-like consistency.
Vanilla Extract: Rounds out the flavors and enhances the chocolate.

Sweetened Shredded Coconut: The star of the topping, giving texture and tropical flair.
Chopped Pecans: Adds crunch and nutty richness, a classic pairing with coconut.

How To Make the German Chocolate Pie

Step 1: Prepare the Crust

Place your pie crust in a 9-inch pie dish and crimp the edges. Pre-bake for 5-7 minutes at 350°F to avoid a soggy bottom.

Step 2: Make the Chocolate Base

Melt the chocolate chips with a bit of evaporated milk in a saucepan over low heat, stirring until smooth. Pour into the bottom of your pie crust.

Step 3: Whisk the Custard Filling

In a large bowl, whisk together the eggs, remaining evaporated milk, granulated sugar, brown sugar, melted butter, and vanilla extract.

Step 4: Add Coconut and Pecans

Fold the shredded coconut and chopped pecans into the custard mixture. Mix until evenly combined.

Step 5: Assemble and Bake

Pour the coconut-pecan mixture over the chocolate base. Bake at 350°F for 45-50 minutes until the top is golden and set (center may jiggle slightly).

Step 6: Cool Completely

Allow the pie to cool on a wire rack for at least 2 hours to fully set before slicing.

Serving and Storing This Irresistible Pie

Serve your German Chocolate Pie at room temperature or chilled—either way, it’s a showstopper. For an extra decadent bite, top with a dollop of whipped cream or a drizzle of chocolate sauce. It pairs beautifully with coffee or a glass of cold milk.

Store leftovers in the refrigerator, covered with foil or plastic wrap. It keeps well for up to 4 days. You can also freeze individual slices wrapped tightly for a sweet treat any time.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes! This pie is perfect for making a day in advance. Just let it cool and refrigerate overnight.

Do I need to toast the coconut or pecans first?

It’s optional, but toasting adds deeper flavor. Simply toast both in the oven at 350°F for about 5 minutes.

Can I use dark chocolate instead of semi-sweet?

Absolutely. Dark chocolate will make the pie slightly less sweet and a bit more intense.

What type of pie crust works best?

A traditional butter pie crust is ideal, but graham cracker or chocolate cookie crusts work great too for a twist.

How do I know when it’s done baking?

The top should be golden and the edges set. A slight jiggle in the center is fine—it will firm up as it cools.

Can I skip the nuts?

Yes, if you’re nut-free, just leave out the pecans. You can increase the coconut slightly or add chocolate chips instead.

Want More Pie Ideas with a Twist?

If you loved this German Chocolate Pie, check out more indulgent dessert creations from Life With Olivia:

Old-Fashioned Blackberry Cobbler for sweet-tart comfort in every bite.

Strawberry Crunch Pound Cake for fruity flavor and cake shop vibes.
Peanut Butter Texas Sheet Cake for peanut buttery richness.
Apple Enchiladas for a warm, cinnamon-kissed dessert with a twist.

Pineapple Coconut Dream Cake for a tropical treat that melts in your mouth.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toast the coconut? Add extra chocolate? Maybe you served it with ice cream? I love hearing how you personalize these pies.

For more recipe inspiration, follow me on Pinterest at Life With Olivia where I share delicious ideas daily.

German Chocolate Pie

Author: Olivia McKenney
Total Time: 1 hour 5 minutes

Yield: 1 9-inch pie (serves 8)
Diet: Vegetarian

Print Recipe

Description

This German Chocolate Pie is the ultimate dessert indulgence. Rich chocolate ganache, sweet coconut, and crunchy pecans come together in a flaky pie crust for a dessert that’s equal parts elegant and nostalgic. Perfect for holidays, gatherings, or cozy nights in.

Instructions

1. Preheat oven to 350°F and place pie crust in a 9-inch pie dish. Pre-bake for 5–7 minutes and set aside.

2. In a small saucepan over low heat, melt the chocolate chips with 1/3 cup of the evaporated milk, stirring until smooth. Pour into the bottom of the pie crust.

3. In a large mixing bowl, whisk together the remaining evaporated milk, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until fully combined.

4. Fold in the shredded coconut and chopped pecans into the mixture.

5. Pour the mixture over the chocolate layer in the pie crust.

6. Bake for 45–50 minutes, or until the top is golden brown and the center is just slightly jiggly.

7. Let the pie cool completely on a wire rack for at least 2 hours before slicing.