German Chocolate Pie

Here’s a classic German Chocolate Pie recipe—rich, chocolatey, and topped with that signature coconut-pecan filling. 🍫🥥

German Chocolate Pie

Ingredients

Crust

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Chocolate Filling

• 1 cup sugar
• 3 tablespoons cornstarch
• ½ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 4 oz German sweet chocolate, chopped
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Coconut-Pecan Topping

• ½ cup evaporated milk
• ½ cup sugar
• 2 egg yolks
• ¼ cup butter
• 1 teaspoon vanilla
• ⅔ cup sweetened shredded coconut
• ½ cup chopped pecans

Instructions

1. Bake the crust
   • Preheat oven to 375°F (190°C).
   • Prick crust with a fork, line with parchment, and fill with pie weights.
   • Bake 12–15 minutes, remove weights, bake 5 more minutes. Set aside.
2. Make the chocolate filling
   • In a saucepan, whisk sugar, cornstarch, and salt.
   • Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened.
   • Whisk egg yolks, then slowly add a little hot mixture to temper them.
   • Return yolks to pan and cook 1–2 more minutes.
   • Remove from heat; stir in chocolate, butter, and vanilla until smooth.
   • Pour into baked crust.
3. Make the coconut-pecan topping
   • In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
   • Cook over medium heat, stirring constantly, until thick and golden (about 10–12 minutes).
   • Remove from heat; stir in vanilla, coconut, and pecans.
4. Assemble & chill
   • Spoon topping evenly over chocolate filling.
   • Refrigerate at least 4 hours (overnight is best).

Serving Tips

• Serve chilled or slightly cool
• Add whipped cream if you want extra richness
• Keeps well refrigerated for 3–4 days