German Chocolate Pie

Course: Dessert

Cuisine: American

Keyword: german chocolate pie, german chocolate pie recipe

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 492kcal

This decadent German Chocolate Pie recipe has a rich chocolate filling that is loaded with coconut and pecans. Quick and easy to make, this chocolate pie is sure to be loved by friends and family and is the perfect addition to holiday menus and special celebrations!

Print Recipe

Equipment

Ingredients

1 refrigerated pie crust
1 cup semi-sweet chocolate chips
4 tablespoons salted butter
3 large eggs room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour spooned and leveled
½ cup chopped pecans toasted
½ cup shredded sweetened coconut toasted

Garnish

whipped cream
toasted coconut
toasted pecans

Instructions

Pie Crust

Preheat the oven to 350°F.
Lightly flour a work surface and gently unroll the pie crust onto the floured surface. Roll it lightly with a rolling pin.
1 refrigerated pie crust
Fit the pie crust into a 9-inch pie dish, letting the excess drape over the edges. Pinch or crimp the pie crust edges as desired. Place a piece of parchment paper on top of the crust and then fill the crust with pie weights (or beans or rice).
Bake for 10 to 15 minutes or until the edges of the crust turn a very light, golden brown. Remove from the oven and let cool slightly. Remove the pie weights by lifting out the parchment.

Pie Filling

Combine chocolate chips and butter in a microwave safe bowl or glass measuring cup and melt in the microwave in 30 second intervals at 50% power, stirring after each interval until fully melted and smooth. Be careful not to overheat.
1 cup semi-sweet chocolate chips, 4 tablespoons salted butter
In a separate bowl, whisk together the eggs, granulated sugar and vanilla extract until combined and slightly frothy.
3 large eggs, ¾ cup granulated sugar, 1 teaspoon vanilla extract
Stir in the all purpose flour, pecans, coconut and melted chocolate just until combined. Transfer to the pie crust.
½ cup all-purpose flour
Return the pie to the oven and bake an additional 25 to 35 minutes or until the filling is set and the crust is golden brown. The center will have a slight wobble to it when the pie is moved.
½ cup chopped pecans, ½ cup shredded sweetened coconut
Let the pie cool completely on a wire rack to fully set up. Garnish with whipped cream, toasted coconut and pecans when ready to serve.
whipped cream, toasted coconut, toasted pecans

Notes

Storage Information

Refrigerator: Let pie cool completely and then wrap tightly with plastic wrap or aluminum foil. Pie can be refrigerated for 3 to 4 days.

Freezer: Let pie cool completely and then wrap tightly with plastic wrap and then aluminum foil. Place in a freezer safe ziploc bag and freeze for 2 to 3 months. Thaw overnight in the refrigerator before serving.

See post above for information on substitutions and frequently asked questions.

Nutrition