Print

Old Fashioned German Chocolate Pie with Flaky Crust

A close-up of one perfect slice of german chocolate pie showing the dark chocolate layer and toasted coconut topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This German chocolate pie delivers the rich, gooey flavors of the classic cake in a sliceable pie form. It features a creamy chocolate filling and a decadent coconut-pecan topping in a buttery, flaky crust. This is a showstopper dessert perfect for holidays.

Ingredients

Scale
  • 1 (9 inch) unbaked, homemade pie crust
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup German’s Sweet Chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the pie crust and place it in a 9-inch pie plate. Chill the crust while you prepare the filling.
  2. For the chocolate filling, whisk together 1 cup sugar, flour, and salt in a medium saucepan. Gradually whisk in the milk until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. Whisk in the 1/2 cup butter and vanilla extract until the butter melts completely.
  5. Stir in the chopped German’s Sweet Chocolate until it is fully melted and the mixture is smooth. Set this chocolate mixture aside.
  6. For the coconut-pecan topping, combine 1 cup sugar, evaporated milk, and 4 egg yolks in a separate, clean saucepan. Whisk well.
  7. Cook this mixture over medium heat, stirring constantly, until it thickens significantly, about 5 to 7 minutes. It should be thick enough to mound slightly when lifted.
  8. Remove from heat and stir in the remaining 1/2 cup butter and vanilla extract until smooth.
  9. Stir the flaked coconut and chopped pecans into the coconut-pecan mixture.
  10. Pour the reserved chocolate filling into the chilled, unbaked pie crust. Spread it evenly.
  11. Carefully spoon the coconut-pecan topping over the chocolate layer.
  12. Bake the pie at 350 degrees F for 15 to 20 minutes, or until the topping is lightly golden brown and set.
  13. Cool the pie completely on a wire rack before slicing. This pie sets up best when fully cooled.

Notes

  • For the flakiest crust, keep all ingredients cold when mixing the pastry dough.
  • You can substitute the homemade crust with a pre-made graham cracker crust for a faster preparation time.
  • Toast the pecans lightly before adding them to the topping for deeper flavor.

Nutrition

Find it online: https://cookincorner.com/german-chocolate-pie-old-fashioned-rich-custard/