Rich, nutty, and indulgent 🤎 German chocolate pie takes everything great about German chocolate cake and turns it into a gooey, sliceable pie.
German Chocolate Pie (9-inch)
Ingredients
Crust
- 1 unbaked pie crust (shortcrust or chocolate crust)
Filling
- ½ cup (1 stick / 115 g) butter, melted
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup cocoa powder
- ½ cup evaporated milk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Method
- Preheat oven to 175°C / 350°F.
- Place pie crust in a pie dish; crimp edges.
- In a bowl, whisk butter + sugar.
- Add eggs, vanilla, cocoa powder, and evaporated milk. Mix until smooth.
- Stir in coconut and pecans.
- Pour filling into crust.
- Bake 45–55 minutes
- Center should be just set with a slight jiggle.
- Cool completely before slicing (it firms up as it cools).
Tips for success
- Cover crust edges with foil if they brown too fast
- Don’t overbake or the filling will be dry
- Let it cool at least 2 hours for clean slices
Serving ideas
- Whipped cream or vanilla ice cream
- Drizzle of chocolate or caramel sauce
- Light dusting of cocoa powder
Variations
- Extra gooey: reduce bake time by 5 minutes
- Chocolate crust: boosts chocolate flavor
- No cocoa version: use melted German chocolate instead
If you want, I can also share a no-corn-syrup version, a mini pie version, or a German chocolate bar recipe 😊
