German Chocolate Pie

German Chocolate PieIf you love chocolate as much as I do, this will be the most amazing pie you will ever eat!   While traveling thru a small Amish town several years ago, we stopped at an authentic Amish restaurant that served German Chocolate Pie.  It was so good, we ended up buying an entire pie to eat the next day!  Ever since I have been dreaming about, drooling over, and seriously craving this pie.  After many attempts, I think I have finally perfected it!  (I knew I had it right when my family ate the entire pie out of the pan before it even had time to cool!)  Hope you love it too!!!

German Chocolate Pie

German Chocolate Pie


  • 1 uncooked pie crust (store bought or homemade)
  • 1/2 c. butter, melted
  • 1 1/4 c. semi-sweet chocolate chips, divided
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1/2 c. sugar
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 1 c. chopped pecans
  • 3/4 c. flaked coconut


  • Preheat oven to 350 degrees
  • Place uncooked pie crust in pie tin.
  • In small bowl, microwave butter until completely melted. Add 1 c. chocolate chips and stir until smooth.
  • In separate bowl, stir together flour and sugars. Slowly add chocolate/ butter mixture and stir until blended.
  • Add eggs, one at a time, and vanilla.
  • Fold in pecans, coconut, and 1/4 c. chocolate chips.
  • Pour into unbaked pie crust.
  • Bake 35-40 minutes or until top is set. DON'T OVER BAKE!


  1. Camilla says:

    Hi I’m loving your blog and the not overly intricate recipes. This recipe sounds like a chocolate lovers heaven. I am new to blogging and also feature good tasty family recipes at here in England.

  2. Amy B says:

    My mother in law is going to love this! Thanks!

  3. Amy B says:

    ok, i made this last night and it was really amazing!! so much yummy chocolate.
    it took me more than 40 minutes to bake mine though.
    (AND i was right, my mother in law loved it!)

  4. Ryann D. says:

    My Dad LOVE’s this pie we made it for him on his B-Day

  5. Mary says:

    do you need to use a deep dish pie crust or a regular one thanks!

    • Emily says:

      Just a regular crust

  6. AmyR says:

    Tried this pie last night and it turned out very thick (had to spread in pan). Then after it baked it was like fudge. Is this normal?

    • Erica says:

      Yes, it is pretty thick and fudge-y (why we love it so much)!

      • AmyR says:

        Tasted wonderful, but the pic shows it much more gooey and less fudge like. I want it more gooey. Should I add some milk or another egg. Just doesn’t seem like it’s wet enough.

        • AmyR says:

          Any chance you could post some step by step pictures, so I know I’m doing it right?

  7. Jerva A says:

    Hey Perryn, I wonder if you could use a bar of German chocolate instead of cc drops? It looks yummy!

  8. Nancy says:

    Sounds like it would be delicious with vanilla ice cream!

  9. Megan says:

    Hi!! I made this pie for thanksgiving and all though it was delicious, it was near impossible to cut, it was so thick and dense. I was really looking forward to something gooier like the picture. You say “DO NOT OVERBAKE” but how do I know if I did? And should I have refrigerated? I really want to try again for Christmas–any help would be greatly appreciated!!!

    • Erica says:

      How long did you bake it for the first time? It sounds like it may have been overbaked… it should have the consistency of a thick, gooey brownie.

  10. Aimee says:

    Found this on pinterest and made it today. To.Die.For. I baked it 35 minutes and 40 probably would have been better but still yummy. Chilled it in fridge and just had a slice with some vanilla ice cream! Thank you!

    • Echo says:

      So glad you liked it!

  11. Kathy says:

    Delicious! Even better with a scoop of vanilla ice cream.

    • Echo says:

      Everything is better with a scoop of ice cream!

  12. Vicki Wilson says:

    I’ve been making a version of this pie for over 30 years and it’s always loved. I’ve always used Bakers German Chocolate, am looking forward to trying it with the semi-sweet chips.

    Sometimes I add Kaluha instead of vanilla to the pie and to the homemade whipped cream. If you add it to the whipping cream then you probably won’t need much (if any) sugar since the pie is plenty sweet.

    • Erica says:

      Thank you for your comment and for the suggestions! 😀

  13. Sara Bird says:

    Does this pie have to be kept in the fridge???

    • Erica says:

      I don’t know if it needs to be, but we usually do refrigerate it (that is, if we don’t polish it off before it needs to be refrigerated. Usually it is gone before we have to worry about storing).

  14. Lana says:

    Looks absolutely delish! Question: Would the consistency of the pie change if I used less sugar? Say 1/4 cup brown and 1/4 cup white?

    • Erica says:

      I’m not sure how it would affect the consistency… It would affect the taste by having less sugar but we usually at the full amount so I can’t say for sure.

  15. Laura says:

    Tried this recipe. Went over well for a holiday treat. Wondering if it would be less dense if the eggs were beaten longer ( like meringue ). Any thoughts ? ( I’m not the most experienced baker 😁)

    • Erica says:

      You could definitely try it! We haven’t done it that way before so if you do it, let us know how it turns out!

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