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a slice of german chocolate pie topped with whipped cream and pecans on a plate with a fork.

German Chocolate Pie Recipe

Course: Dessert, pie
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 slices
Calories: 491kcal
Author: Becky Hardin
Rich and fudgy German chocolate pie with coconut and pecans in a flaky crust. An easy make-ahead dessert for Thanksgiving, Christmas, or any holiday!
Print Recipe
US Customary - Metric

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

Instructions

  • Preheat oven to 350°F.
    measured ingredients for german chocolate pie in individual bowls.
  • Unroll the refrigerated pie crust and flatten it slightly with a rolling pin.
    1 9-inch refrigerated pie crust
    rolled-out pie crust on a work surface.
  • 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.
    crimped pie crust in a pie pan.
  • 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.
    parchment paper and pie weights over a crimped pie crust in a pie pan.
  • 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
    melted chocolate in a glass bowl.
  • 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
    eggs, sugar, and vanilla in a glass bowl.
  • 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
    folding chocolate, coconut, pecans, and flour into whipped eggs in a glass bowl.
  • Pour the mixture into the par-baked pie crust.
    german chocolate pie filling poured over a par-baked pie crust in a pie pan.
  • 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.
    freshly-baked german chocolate pie in a pie pan.
  • 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

*You can use a frozen pie crust or a homemade pie crust, but you will need to follow the instructions on the package regarding preparation and cooking time. 
**Dark chocolate chips are a good substitution for a slightly less sweet pie, or you can use milk chocolate chips for a sweeter pie.
***If using unsalted butter, add a pinch of salt.
****While pecans are the traditional German Chocolate nut, you can substitute walnuts or almonds.
Tips:
  • 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.
Make-Ahead: This pie can be baked up to 1 day ahead and actually slices cleaner once it’s chilled overnight.
Storage: Store German chocolate pie tightly wrapped with plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 491kcal | Carbohydrates: 52g | Protein: 7g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 235mg | Potassium: 208mg | Fiber: 3g | Sugar: 24g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 3mg