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Contest-Winning German Chocolate Pie with Gooey Coconut-Pecan Topping

Close-up of a rich slice of german chocolate pie showing a dark chocolate base and a thick coconut-pecan topping.
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You can create this rich, indulgent German Chocolate Pie featuring a creamy chocolate filling and the signature sweet, crunchy coconut-pecan topping. This recipe delivers the deep flavor of the classic cake in a satisfying pie format.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (traditional or graham cracker)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1/2 cup evaporated milk
  • 1/4 cup packed light brown sugar
  • 2 large egg yolks, lightly beaten

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust on a baking sheet.
  2. In a medium saucepan, whisk together the granulated sugar, flour, and salt.
  3. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat.
  4. In a separate bowl, whisk the 2 whole eggs. Slowly temper the eggs by whisking a small amount of the hot milk mixture into the eggs, then gradually whisk the tempered eggs back into the saucepan.
  5. Return the saucepan to medium-low heat. Cook, stirring constantly, for 1 minute. Do not boil. Remove from heat.
  6. Stir in the melted butter, vanilla extract, and the 4 ounces of melted unsweetened chocolate until the filling is smooth and uniform.
  7. Pour the chocolate filling into the prepared pie crust. Bake for 15 minutes.
  8. While the pie bakes, prepare the topping. In a small saucepan, combine the coconut, pecans, evaporated milk, brown sugar, and 2 egg yolks.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat immediately.
  10. After the pie has baked for 15 minutes, remove it from the oven. Carefully spread the coconut-pecan topping evenly over the hot chocolate filling.
  11. Return the pie to the oven and bake for an additional 15 to 20 minutes, or until the topping is lightly browned and set.
  12. Cool the German Chocolate Pie completely on a wire rack before slicing. This pie sets up best when chilled for several hours before serving.

Notes

  • For a graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 1/2 cup melted butter and 1/4 cup sugar. Press into the pie plate and chill while you prepare the filling. Bake time for the crust is not needed if you use this method.
  • You can toast the pecans lightly before adding them to the topping mixture for deeper flavor.
  • Chill the pie for at least 4 hours, or preferably overnight, to allow the rich chocolate filling to fully set before you slice it.

Nutrition

Find it online: https://gourmetgaze.com/german-chocolate-pie/