This indulgent German Chocolate Pie delivers all the beloved flavors of the classic cake in a dreamy, slice-able form. Rich chocolate filling, studded with coconut and pecans, nestles perfectly in a buttery crust – creating a showstopping dessert that’s both elegant and comforting.

At 534 calories per serving, this decadent treat combines the perfect balance of sweetness and satisfaction, making it an irresistible choice for special occasions or when you need an extra-special dessert to share.

Ingredients Section

Pie Base: 1 pre-baked pie crust, completely cooled
For Chocolate Filling:
- 1/3 cup granulated sugar
- 2 1/2 cups whole milk
- 6 large egg yolks
- 2 Tablespoons cornstarch
- 6 Tablespoons salted butter, chopped
- 8 ounces semi-sweet chocolate, finely chopped (Ghirardelli recommended)
- 1 1/2 teaspoons vanilla extract
For Coconut Pecan Topping:
- ¼ cup each of light brown sugar and granulated sugar
- ¼ cup butter
- 2 large egg yolks
- 6 Tablespoons evaporated milk
- 2 teaspoons vanilla extract
- ½ cup each of chopped pecans and sweetened coconut

Instructions Section

Prepare the Base: Start with a pre-baked pie crust, ensuring it’s completely cool before filling
Create Chocolate Filling:
- Heat sugar and milk in a saucepan until simmering
- Whisk egg yolks and cornstarch separately
- Temper eggs with hot mixture gradually
- Combine all into saucepan and heat until thickened
- Add butter, chocolate, and vanilla off heat
- Pour into crust and chill 4-6 hours
Prepare Topping:
- Combine sugars, butter, egg yolks, and milk in saucepan
- Cook until thickened, stirring constantly
- Mix in vanilla, pecans, and coconut
- Cool completely before topping pie

Cooking Techniques

The star of this recipe is the tempered egg technique used in the chocolate filling. Don’t worry – it’s easier than it sounds! When you add hot liquid to egg yolks little by little, you’re gently warming them up so they don’t scramble.

Think of it like helping your eggs make new friends slowly instead of throwing them into a crowded party all at once. Keep whisking steadily and you’ll end up with a perfectly smooth, rich chocolate filling.

Storage Tips

This German Chocolate Pie loves to chill out in the fridge! Once you’ve added all the layers, keep it refrigerated and covered with plastic wrap. It’ll stay fresh and tasty for up to 4 days.

The coconut pecan topping might get a bit soft over time, but it’ll still be delicious. Just know that this pie probably won’t make it that long – it tends to disappear pretty quickly!

Variations

Want to put your own spin on this classic? Try using dark chocolate instead of semi-sweet for a more intense chocolate flavor. You can also toast the pecans and coconut before adding them to the topping – this brings out amazing nutty flavors! For a quick shortcut, you can use store-bought pie crust, but a homemade one will make this pie extra special.

Serving Suggestions

This pie is rich and wonderful on its own, but a dollop of fresh whipped cream on top takes it to new heights! Serve it cold from the fridge for the best texture. For fancy occasions, sprinkle some extra toasted coconut or chopped pecans on top right before serving. A cup of coffee or cold milk makes the perfect partner for this decadent dessert.