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Move over cake—this German Chocolate Pie is stealing the show! Inspired by a slice of pie I discovered in Amish country, it’s packed with rich chocolate, crunchy pecans, and sweet coconut. Every bite is pure melt-in-your-mouth decadence.
My Homemade German Chocolate Pie Story
While traveling through 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 then, 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! If you are a fan of German Chocolate Cake, you will love this pie. Both have delicious flavors and texture of chocolate, pecans, and coconut.
Grab your pie plate and let’s get ready. These are all staple ingredients you probably already have in your pantry. For a full list of ingredients and amounts, see the recipe card below.
Unbaked pie crust: You can buy a frozen or refrigerated crust or make your own homemade pie crust. Just don’t use a graham cracker crust for this one, you want a nice pastry like baked pie shell. Don’t cook the pie crust, it will cook along with the German Chocolate filling.
Butter: Unsalted butter works best.
Chocolate Chips: Use semi-sweet for a rich chocolate base.
Flour: Helps thicken the pie.
Brown Sugar and Granulated Sugar: A mix of both adds depth and sweetness.
Eggs: Essential for binding the filling. One reader with an egg allergy used flaxseed as a substitute.
Vanilla Extract: Boosts flavor and balances the chocolate.
Pecans and Coconut: The classic German chocolate combo!
How to Make German Chocolate Pie
Set the oven to preheat to 350°F. Place a prepared pie crust in a pie tin (unbaked).
Melt butter in a microwaveable bowl, then stir in 1 cup of chocolate chips until they are melted and the mixture is smooth.
In another bowl, stir flour, sugar, and brown sugar together until well-blended.
Add the dry mixture with the melted chocolate/butter mixture until well combined. The mixture will be thick.
Stir the eggs in one at a time, then stir in the vanilla.
Fold in the pecans, coconut, and the remaining chocolate chips.
Pour the batter into the unbaked pie crust. Bake for 35-40 minutes, or until the top of the pie is set. Don’t over bake.
A nice crust will form on top of the pie, similar to the top crust of a pan of brownies.
Substitutions and Variations
It’s not often I do this, but I really don’t recommend straying from this recipe as written. The only exception is for allergies.
Nut allergy – Omit the pecans.
Gluten allergy – Use a gluten-free pie crust and a gluten friendly flour substitute.
Egg allergy – Use flaxseed or another egg-substitute.
Frequently Asked Questions
Why is it called German chocolate?
Back in 1852, a man named Samuel German developed a type of dark baking chocolate for the chocolate company. He was known to be one of the best bakers back then. In honor of him, the company used his name for the Baker’s German’s Sweet Chocolate.
Can I make German Chocolate Pie ahead of time?
Yes! This is a great make ahead dessert. Bake it a day or two ahead, cool completely, and refrigerate. Bring to room temperature before serving.
Can I freeze German Chocolate Pie?
Yes! After the pie has cooled to room temperature, cover it tightly with a layer of cellophane wrap and then a layer of aluminum foil. To thaw, place it on the counter for a 3-4 hours before serving.
Should I use sweetened or unsweetened coconut?
Definitely use sweetened coconut for the best texture and sweetness in German Chocolate Pie.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free pie crust and substitute the flour with a 1:1 gluten-free flour blend. Double check labels for the other ingredients to ensure they are gluten-free.
Rave Review
“Well…I made this pie without the substitution and used the ingredients called for in the recipe and, OMG, this pie is totally awesome and had to come directly from a bakery off the golden streets in heaven…most likely the Pearly Gates bakery!! You are correct it is a very dense pie and so very rich. We could only eat a sliver at a time. We tried it room temp and straight from the fridge, but we found we like to microwave it for about 15 seconds, eat, or add a small scoop of ice cream or whipped cream. This will be a must have holiday pie from now on. I also plan to make some as gifts for the coming holidays. Thank you so much for sharing this, God Bless.”
– Scott
More Pie Recipes
We love to have a wide variety of pies for Thanksgiving and other special occasions. Try some more of our favorites!
Preheat oven to 350 degrees. Place uncooked pie crust in pie tin.
In small bowl, microwave butter until completely melted. Add 1 cup 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 ¼ cup chocolate chips.
Pour into unbaked pie crust. Bake 35-40 minutes or until top is set. DON'T OVER BAKE!
Allow to cool before serving.
Optional: top with some whipped topping, toasted coconut, and chocolate shavings or dust with a little cocoa powder.
Video
Notes
Storing Leftovers
Wrap leftovers tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap in plastic wrap then in foil to prevent freezer burn. Keep frozen for up to 3 months. When ready to serve, thaw overnight in the refrigerator.
You can serve cold, bring to room temperature, or warm slightly in the microwave.
Regular or deep dish pie crust, that’s pretty important.
Regular 🙂
My Husband & I both love it!
Glad you both liked it!
Can I use a nine inch cake pan?
You can. I don’t know if the crust will turn out the way you want. Have you made a pie recipe in a cake pan before?
You have listed the ingredients but no amounts
Keep scrolling down to the recipe card and you will find the amounts!