I’ve always loved German chocolate cake, so I started making this German chocolate pie for holidays, and it’s a total hit! It’s got the same fudgy chocolate flavor with chewy coconut and crunchy pecans, but tucked into a flaky pie crust. For me, it’s the easiest way to get those classic flavors without any fuss.
Coconut Pecan German Chocolate Pie
This German chocolate pecan pie recipe bakes up with the perfect balance of smooth, creamy chocolate and chewy, nutty crunch. I melt semisweet chocolate with butter, whisk it into eggs and sugar, then stir in shredded coconut and chopped pecans to create the gooey filling. The result is a rich, custardy pie with a crackly top that rivals my favorite chocolate pecan pie.
I love that I don’t need layers of frosting or fancy steps to capture the same magic as the cake. This easy coconut pecan German chocolate pie is indulgent enough for Thanksgiving, but simple enough to pull off any weekend. You can dress it up with whipped cream and toasted coconut or keep it plain and fudgy.
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How to Tell When the Pie is Ready
The trick that changed this recipe for me was learning how to tell when the pie is done. I used to overbake it, but now I always look for the “wobble”. The pie should jiggle just a little in the center but be set around the edges. If I want to be extra sure, I use an instant-read thermometer. When your German chocolate pie hits about 170-180°F in the middle, you’ll know it’s perfect! This simple check keeps the filling silky instead of dry, and it’s a method I rely on every time I bake custard-style pies.
German Chocolate Pie Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Pie Pan
- Pie Weights
Ingredients
- 1 9-inch refrigerated pie crust room temperature*
- 1 cup semisweet chocolate chips **
- ¼ cup salted butter (½ stick)***
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ½ cup chopped pecans ****
- ½ cup shredded sweetened coconut
Optional Toppings
- Whipped topping
- Toasted coconut
- Chopped pecans
Instructions
- Preheat oven to 350°F.
- Unroll the refrigerated pie crust and flatten it slightly with a rolling pin.1 9-inch refrigerated pie crust
- Fit the pie crust into a 9-inch pie dish, draping it over the edges. Crimp the edges as desired and then place a piece of parchment paper on top.
- Fill the crust with pie weights, such as baking beans or rice, and then bake for 10-15 minutes, or until the pie crust begins to take on a light golden color.
- Allow the crust to cool as you make the pie filling, and remove the pie weights once they have cooled.
- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each interval, until completely melted and smooth. This should only take about 1 minute. Do not overheat.1 cup semisweet chocolate chips, ¼ cup salted butter
- In a separate, large bowl, whisk the sugar, eggs, and vanilla extract together until well combined and slightly frothy.¾ cup granulated sugar, 3 large eggs, 1 teaspoon pure vanilla extract
- Stir in the flour, chopped pecans, shredded coconut, and melted chocolate mixture until everything is evenly distributed.½ cup all-purpose flour, ½ cup chopped pecans, ½ cup shredded sweetened coconut
- Pour the mixture into the par-baked pie crust.
- Bake for 25-35 minutes, or until the filling is set and the crust is golden brown. The pie should wobble just very slightly in the very middle of the pie when moved.
- Allow the pie to cool completely on a wire rack before slicing and serving, garnished with whipped topping, toasted coconut, and toasted pecans, if desired.Whipped topping, Toasted coconut, Chopped pecans
Notes
- Make sure your pie crust is at room temperature. This will ensure it’s pliable and won’t tear when you handle it.
- Take care not to burn the melted chocolate mixture, as that can cause it to seize up and taste bitter.
- Let the chocolate cool slightly before adding it to the egg mixture to prevent curdling.
- Use room temperature eggs to prevent curdling when you add the warm chocolate.
- To take your pie to the next level, gently toast the coconut and pecans in a 350°F oven for 5-7 minutes, or until golden brown.
- Gently shake the pan to check if the pie is done baking. The filling should be set around the edges but slightly wobbly in the center. It will continue to set as it cools.
- Allow the pie to cool completely on a wire rack before slicing and serving. This will help the filling to firm up and make it easier to cut clean slices.
How to Make German Chocolate Pie Step-by-Step
Prep: Gather up all of the ingredients you need to make this German chocolate pie recipe. Bring the eggs and the refrigerated pie crust to room temperature for about 30 minutes before beginning, so that it’s pliable and easy to work with. Preheat your oven to 350°F. Alternatively, you can make my food processor pie crust for a homemade option (though you’ll need about 2 hours for it to chill properly, so plan ahead!).
Roll Out the Crust: Unroll a room-temperature 9-inch refrigerated pie crust and flatten it slightly with a rolling pin. It should be about 10-11 inches across.
Crimp the Crust: Fit the pie crust into a 9-inch pie dish, draping it over the edges. Crimp the edges as desired and then place a piece of parchment paper on top. I like a classic crimp here, but feel free to get creative.
Bake the Crust: Fill the crust with pie weights, such as baking beans or rice, and then bake for 10-15 minutes, or until the pie crust begins to take on a light golden color. Allow the crust to cool as you make the pie filling, and remove the pie weights once they have cooled. This process helps prevent the crust from puffing up on the bottom or slumping down on the sides as it bakes.
Melt the chocolate: In a microwave-safe bowl, melt 1 cup of semisweet chocolate chips and ¼ cup of salted butter together in 30-second intervals, stirring after each interval, until completely melted and smooth. This should only take about 1 minute. Do not overheat, or you risk burning the chocolate, which will make it seize up and taste bitter. Let this mixture cool slightly so that it doesn’t cook the eggs when you add it to the pie filling.
Whisk the Wet Ingredients: In a separate large bowl, whisk together ¾ cup of granulated sugar, 3 large, room-temperature eggs, and 1 teaspoon of vanilla extract until well combined and slightly frothy. It’s important for the eggs to be room temperature so that the warm chocolate doesn’t cook them and curdle the filling in the next step.
Fold in the Chocolate and Mix-Ins: Gently stir in ½ cup of all-purpose flour, ½ cup of chopped pecans, ½ cup of shredded sweetened coconut, and the slightly cooled melted chocolate mixture until everything is evenly distributed.
Fill the Crust: Pour the filling mixture into the par-baked pie crust. Take care not to let the filling overflow, as this will result in an underbaked pie.
Bake the Pie: Bake your German chocolate pecan pie in the preheated oven for 25-35 minutes, or until the filling is set and the crust is golden brown. The pie should wobble just very slightly in the very middle of the pie when moved. The internal temperature should be 170-180°F. Allow the pie to cool completely on a wire rack before slicing and serving, garnished with whipped topping, toasted coconut, and toasted pecans, if desired.
How to Store and Freeze
Store leftover cooled German chocolate pie tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 4 days, or in the freezer for up to 3 months. When ready to enjoy the pie, thaw it in the refrigerator overnight and ensure it reaches room temperature before serving.
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