German Chocolate Pie with Coconut-Pecan Topping
If you love German chocolate cake, get ready to fall head over heels for this pie version. With a silky chocolate filling nestled in a flaky crust and crowned with a rich, buttery coconut-pecan topping, this dessert is a showstopper. It’s indulgent, beautiful, and perfect for holidays, family gatherings, or whenever you want to spoil yourself with something truly special.
Why You’ll Love This Recipe
Rich, chocolatey filling that’s smooth and creamy.
Sweet and nutty topping for the ultimate flavor balance.
Beautiful presentation that looks as good as it tastes.
Ingredients & Their Purpose
Pie Crust
Pie crust (1, 9-inch) – The buttery, flaky foundation that holds everything together.
Chocolate Filling
German sweet chocolate, chopped (4 oz) – The heart of the pie’s flavor, with a mild, sweet chocolate profile.
Butter (2 tbsp) – Adds richness and helps create a silky texture.
Sweetened condensed milk (14 oz can) – Gives the filling sweetness and creaminess.
Large egg yolks (4) – Provide structure and help the filling set.
Vanilla extract (1 tsp) – Enhances the chocolate flavor.
Pecans, chopped (1 cup) – Add crunch and nutty depth.
Coconut-Pecan Topping
Brown sugar, packed (1/2 cup) – Brings caramel-like sweetness.
Heavy whipping cream (1/2 cup) – Makes the topping rich and luscious.
Butter, chopped (1/4 cup) – Adds a smooth, buttery mouthfeel.
Large egg yolks (2) – Thicken the topping without curdling.
Flaked coconut (1 cup) – Provides signature German chocolate cake texture.
Vanilla extract (1 tsp) – Balances the sweetness.
Pecans, chopped (1/4 cup) – Extra crunch and nutty flavor for the topping.
Step-by-Step Instructions
Pre-bake the pie crust: Preheat oven to 400°F (200°C). Line a 9-inch pie plate with the crust, trim edges to 1/2-inch beyond the rim, and flute if desired. Line with foil or parchment and fill with pie weights. Bake 11–13 minutes, remove weights, and bake 6 more minutes until golden. Cool completely.
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