German Chocolate Coconut Pecan Delight Pie

There’s an undeniable charm to German chocolate cake, a dessert beloved for its rich chocolate layers complemented by a sweet, chewy coconut-pecan frosting. For years, I’ve cherished this classic, but as holidays approach and busy schedules take over, the elaborate cake-making process can feel daunting. That’s why I created this **German Chocolate Pie recipe** – a delightful, fuss-free alternative that captures all the iconic flavors and textures of the cake, beautifully encased in a flaky, golden pie crust.

This pie isn’t just a shortcut; it’s a revelation. It delivers that signature fudgy chocolate essence, combined with the irresistible chewiness of coconut and the satisfying crunch of pecans, all in an effortlessly elegant package. It’s become a guaranteed hit at every gathering, a testament to how easily you can achieve extraordinary flavor without extensive effort. If you adore German chocolate cake but yearn for a simpler dessert, this pie is your new go-to.

The Ultimate Coconut Pecan German Chocolate Pie

This German chocolate pie recipe bakes up with a truly exceptional balance of flavors and textures. Imagine a pie that offers the smooth, creamy richness of deep chocolate, perfectly intertwined with the sweet, chewy bite of coconut flakes and the satisfying, earthy crunch of pecans. This isn’t just a pie; it’s an experience, a delightful journey through layers of indulgence. The secret lies in a decadent filling, crafted by melting premium semisweet chocolate with rich butter, then whisking this luscious mixture into a blend of eggs and sugar. Finally, a generous amount of shredded coconut and finely chopped pecans are folded in, creating a gooey, irresistible base that settles into a tender, flaky pie crust.

The result is a show-stopping dessert with a rich, custardy interior and a beautifully crackly top, reminiscent of a classic brownie. It holds its own against even the most elaborate chocolate pecan pie, but without any of the fuss. I particularly love that this recipe doesn’t demand intricate frosting layers or complex decorating steps to achieve that signature German chocolate magic. This easy coconut pecan German chocolate pie is wonderfully indulgent, making it perfect for grand occasions like Thanksgiving or Christmas, yet it’s surprisingly simple to prepare for any weekend craving. Serve it elegantly with a cloud of whipped cream and a sprinkle of toasted coconut, or let its pure, fudgy goodness shine on its own.

Mastering the Perfect Bake: How to Tell When Your German Chocolate Pie is Ready

Achieving the perfect consistency for this German chocolate pie is key to its success, and it all comes down to knowing when it’s perfectly baked. I’ve learned a simple yet crucial trick that transformed my pie-baking results: the “wobble” test. In the past, I often fell victim to overbaking, which can lead to a dry, less custardy filling. Now, I always look for a subtle jiggle. The pie should be mostly set around the edges, but the very center should still have a slight, delicate wobble when gently nudged. This indicates a perfectly cooked, silky-smooth filling.

For those who prefer an extra layer of certainty, an instant-read thermometer is your best friend. Insert it into the center of the pie (avoiding the crust) – when your German chocolate pie reaches an internal temperature of approximately 170-180°F (77-82°C), it’s at its prime. This precise temperature range ensures the filling is cooked through but remains incredibly moist and luscious, never dry or crumbly. This simple technique is invaluable and one I consistently rely on for all my custard-style pies, guaranteeing a flawless texture every time.

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German Chocolate Pie Recipe

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!

Prep:
15 minutes minutes

Cook:
45 minutes minutes

Total Time:
1 hour hour

Servings:
10 slices

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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

US Customary – Metric

Equipment

• Kitchen Scale (optional)
• 9-inch Pie Pan
• Pie Weights

Instructions

• Preheat oven to 350°F (175°C).
  
• Unroll the refrigerated pie crust and flatten it slightly with a rolling pin to a diameter of about 10-11 inches.
  1 9-inch refrigerated pie crust
  
• Fit the pie crust into a 9-inch pie dish, gently draping it over the edges. Crimp the edges as desired (a classic crimp works beautifully) and then place a piece of parchment paper on top.
  
• Fill the crust with pie weights (such as baking beans or rice) to prevent it from puffing up, and then bake for 10-15 minutes, or until the pie crust begins to take on a light golden color. Remove the pie weights and parchment paper, then allow the crust to cool slightly while you prepare the filling.
  
• In a microwave-safe bowl, combine the chocolate chips and butter. Melt them together in 30-second intervals, stirring thoroughly after each interval, until the mixture is completely melted and smooth. This typically takes about 1 minute; be careful not to overheat the chocolate, as it can seize and become bitter. Let this melted chocolate cool slightly before proceeding.
  1 cup semisweet chocolate chips,
  ¼ cup salted butter
  
• In a separate large bowl, whisk together the granulated sugar, room-temperature eggs, and pure vanilla extract until the mixture is well combined and appears slightly frothy. Ensuring the eggs are at room temperature helps prevent the warm chocolate from cooking them and curdling the pie filling.
  ¾ cup granulated sugar,
  3 large eggs,
  1 teaspoon pure vanilla extract
  
• Gently stir in the all-purpose flour, chopped pecans, shredded sweetened coconut, and the slightly cooled melted chocolate mixture. Mix until all ingredients are evenly distributed, creating a rich, textured filling.
  ½ cup all-purpose flour,
  ½ cup chopped pecans,
  ½ cup shredded sweetened coconut
  
• Carefully pour the prepared filling mixture into the par-baked pie crust. Ensure the filling is evenly spread but avoid overfilling to prevent spillage during baking.
  
• Bake the pie in the preheated oven for 25-35 minutes, or until the filling is set and the crust achieves a beautiful golden brown color. The pie should have a slight, delicate wobble in the very center when gently moved. The internal temperature, if measured with an instant-read thermometer, should be between 170-180°F (77-82°C).
  
• Allow the German chocolate pie to cool completely on a wire rack before attempting to slice and serve. This crucial cooling time allows the filling to firm up properly, ensuring clean, perfect slices. Garnish with a dollop of whipped topping, toasted coconut, and additional toasted pecans, if desired, for an extra touch of elegance and flavor.
  Whipped topping,
  Toasted coconut,
  Chopped pecans

Notes

*For the pie crust, you can use a store-bought frozen pie crust or a homemade pie crust. If using a frozen crust, always follow the package instructions for thawing and blind baking. For a homemade crust, remember to allow ample time for chilling.

**To adjust the sweetness, dark chocolate chips make a delicious substitution for a less sweet, more intense chocolate flavor, while milk chocolate chips will yield an even sweeter pie.

***If you opt for unsalted butter, a small pinch of salt (about 1/8 teaspoon) can be added to the filling to enhance the flavors.

****While pecans are the traditional nut in German Chocolate desserts, walnuts or almonds can be used as a flavorful alternative if preferred.

Expert Tips for a Flawless Pie:

• Room Temperature Crust: Ensure your refrigerated pie crust is at room temperature before unrolling and working with it. This makes it pliable and prevents tearing, ensuring a smooth fit into your pie dish.
• Chocolate Care: When melting chocolate, do so gently and in short intervals. Overheating can cause the chocolate to burn, seize, and develop a bitter taste, which will compromise your pie’s flavor.
• Cooling Chocolate is Key: After melting, allow the chocolate-butter mixture to cool slightly before incorporating it into the egg mixture. Adding hot chocolate to cold eggs can cause them to curdle, resulting in an undesirable texture.
• Room Temperature Eggs: Likewise, using room-temperature eggs is vital. This helps them incorporate smoothly with the other ingredients and prevents them from cooking prematurely when the slightly warm chocolate mixture is added.
• Toast Your Nuts and Coconut: For an elevated flavor and aroma, gently toast your chopped pecans and shredded coconut. Spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning.
• The “Wobble” Test: To check for doneness, gently shake the pie pan. The filling should be set around the edges but still show a slight, delicate wobble in the very center. It will continue to firm up as it cools.
• Patience for Perfection: Allowing the pie to cool completely on a wire rack is paramount. This ensures the filling fully sets, making it much easier to cut neat, clean slices and preventing a gooey mess.

Make-Ahead Instructions: This German chocolate pie is an excellent make-ahead dessert. It can be baked up to 1 day in advance and often slices even cleaner and holds its shape better after being chilled overnight.

Storage Guidelines: Store any leftover German chocolate pie tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 4 days. For longer storage, you can freeze the pie (whole or in slices) for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and allow it to come to room temperature before serving for the best texture and flavor.

Nutrition Facts

German Chocolate Pie Recipe

Amount Per Serving (1 slice)

Calories 491
Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 12g75%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 69mg23%

Sodium 235mg10%

Potassium 208mg6%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 24g27%

Protein 7g14%

Vitamin A 235IU5%

Vitamin C 0.1mg0%

Calcium 34mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Make German Chocolate Pie: A Step-by-Step Guide

Creating this irresistible German Chocolate Pie is a surprisingly straightforward process, delivering maximum flavor with minimal fuss. Follow these detailed steps to bake a pie that will impress everyone at your table.

Step 1: Preparation and Blind Baking the Crust

Begin by gathering all your ingredients, ensuring your eggs and refrigerated pie crust are at room temperature (approximately 30 minutes out of the fridge). This crucial step makes the pie crust more pliable and prevents it from tearing when handled, and helps the eggs mix smoothly without curdling. Preheat your oven to 350°F (175°C).

If you’re feeling ambitious, you can opt for a homemade crust, such as my food processor pie crust. Just remember it requires about 2 hours to chill properly, so plan your baking schedule accordingly.

Step 2: Rolling Out the Crust

Gently unroll your room-temperature 9-inch refrigerated pie crust onto a lightly floured surface. Using a rolling pin, flatten it slightly to achieve a diameter of approximately 10-11 inches. This extra width ensures it fits perfectly into your pie dish with enough overhang for crimping.

Step 3: Crimping and Preparing for Blind Baking

Carefully fit the rolled-out pie crust into your 9-inch pie dish, allowing it to drape over the edges. Now, it’s time to add your personal touch by crimping the edges as desired. A classic fluted crimp is always beautiful, but feel free to get creative with your design. Once crimped, place a piece of parchment paper directly on top of the crust. This parchment will prevent the crust from browning too quickly and shield it from the pie weights.

Step 4: Blind Baking the Crust

To prevent the pie crust from puffing up on the bottom or slumping down the sides during baking, fill the parchment-lined crust with pie weights. You can use ceramic pie weights, dried beans, or even rice. Bake the weighted crust in your preheated oven for 10-15 minutes, or until the edges begin to turn a light golden color. This partial baking, known as blind baking, ensures a crisp crust that won’t get soggy from the moist filling. Once baked, carefully remove the pie weights and parchment paper, then set the crust aside to cool slightly while you prepare the filling.

Step 5: Melting the Chocolate

In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips and ¼ cup of salted butter. Melt this mixture together using 30-second intervals in the microwave, stirring thoroughly after each interval. It should become completely melted and smooth within about 1 minute. Exercise caution and avoid overheating, as burned chocolate will seize up and develop an undesirable bitter taste. Once smooth, allow the melted chocolate-butter mixture to cool down slightly. This cooling step is important to prevent it from cooking the eggs when it’s added to the pie filling later.

Step 6: Whisking the Wet Ingredients

In a separate large bowl, combine ¾ cup of granulated sugar, 3 large, room-temperature eggs, and 1 teaspoon of pure vanilla extract. Whisk these ingredients together vigorously until they are well combined and the mixture becomes slightly frothy. The importance of using room-temperature eggs cannot be overstated; it ensures they blend seamlessly with the other components and, more critically, prevents them from cooking and curdling when the slightly warm melted chocolate is introduced in the next stage.

Step 7: Folding in the Chocolate and Mix-Ins

Now, it’s time to bring all the delicious elements together. Gently stir ½ cup of all-purpose flour, ½ cup of chopped pecans, and ½ cup of shredded sweetened coconut into the egg mixture. Once these are partially combined, pour in the slightly cooled melted chocolate-butter mixture. Continue to stir gently until all the ingredients are thoroughly and evenly distributed throughout the filling. The goal is a uniform, rich mixture with distinct pieces of coconut and pecans.

Step 8: Filling the Crust

Once your German chocolate pie filling is perfectly mixed, carefully pour it into the par-baked pie crust. Gently spread the filling evenly across the bottom, ensuring it reaches the edges without overflowing. It’s important not to let the filling exceed the capacity of the crust, as this can lead to spillage during baking and an underbaked pie. Aim for a smooth, level surface.

Step 9: Baking to Perfection and Cooling

Place your German chocolate pecan pie in the preheated oven and bake for 25-35 minutes. Keep a close eye on it: the pie is ready when the filling is set around the edges and the crust has turned a beautiful golden brown. The center of the pie should still have a very slight, delicate wobble when gently moved – this is the sign of a perfectly custardy, not overbaked, filling. For absolute precision, the internal temperature should register between 170-180°F (77-82°C). Once baked, remove the pie from the oven and transfer it to a wire rack to cool completely. This cooling process is crucial, allowing the filling to fully set and firm up, which will make slicing much easier and cleaner. Only after it’s completely cooled should you slice and serve, optionally garnished with whipped topping, toasted coconut, and additional toasted pecans for a truly decadent finish.

Storage and Freezing Instructions

One of the best qualities of this German chocolate pie is its make-ahead potential and excellent shelf life. To store any leftover cooled pie, wrap it tightly in plastic wrap or aluminum foil. It will keep beautifully in the refrigerator for up to 4 days, with many finding its flavor and texture even better the next day after the flavors have fully melded. For longer preservation, this pie freezes exceptionally well. Wrap individual slices or the entire cooled pie securely in multiple layers of plastic wrap, then an outer layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy a slice of frozen pie, simply transfer it to the refrigerator overnight to thaw, and allow it to come to room temperature before serving for the optimal taste and texture experience.