German Chocolate Pie

If you love German Chocolate as much as I do, this will be the most amazing pie you will ever eat!  I love the combination of the chocolate with the bits of pecans and coconut on a buttery flaky pie crust.

German Chocolate Pie Recipe

This German Chocolate Pie actually has a fun 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 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!!!

Other German Chocolate Recipes:

We are crazy about german chocolate recipes and have a bunch on Favorite Family Recipes.  Some of my favorites are our German Chocolate Fudge and German Chocolate Oreos and German Chocolate Cookie Bars, and for breakfast I love these German Chocolate Waffles.


Other Yummy Pies:

We love to have a wide variety of pies for Thanksgiving!  Some of our other favorite pies are listed below:

Key Lime Pie

Dutch Apple Pie with Sweet Buttery Crumb Topping

Brown Butter Pecan Pie

Traditional Coconut Cream Pie

Island Pecan Pie

Traditional Pumpkin Pie

Easy Berry Pie

Our Version of Marie Callender’s Chocolate Satin Pie

Sour Cream Lemon Pie

Salted Caramel Pie

Butterscotch Pie

German Chocolate Pie

Peach Pie

Mom’s Lemon Meringue Pie

German Chocolate Pie

Save Recipe


  • 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!

  16. Lynne Bauereiss says:

    I made this the other evening and served it last night at my Bunco group. It was really, really good! But like some of the other comments, I noticed that mine wasn’t really gooey either, and it was difficult to cut because it was so dense (it had been refrigerated) . I really think the problem is that it just over baked. I only baked it for 35 minutes but next time I think I’ll only bake it for 30 minutes and try it that way. Since all ovens are different, it’s hard to judge what works best for everyone. Other than that, it was a wonderful recipe! Thanks for sharing! I will definitely make it again.

    • Erica says:

      Thank you for sharing and letting us know– it can be so tricky with ovens sometimes! Sorry it turned out so dense. Let us know how it turns out next time!

  17. CharoTchichi says:

    This pie was extra rich & perfectly gooey like your photo. (Baked 30 min as per “until top is set”)
    My major mistake was already having all the ingredients in the cupboard and jonesing on making it asap, horrors! we didn’t have any vanilla ice cream!!

    • Erica says:

      So glad you liked it.. but no vanilla ice cream?! NoooOOOoooo! haha well it gives you an excuse to make again, right? 😉

  18. cammie chappell says:

    Is there a way to make one sugar free for diabetes. If so I would love to know so I can make one for my grandparents.

  19. cammie chappell says:

    I made one tonight and used all the same ingredients like it said and mine over flowed and broke the crust. I don’t know if it makes any difference or not but I used a frozen traditional pie crust. I also wanted to know if there was a way of making a sugar free version so I could make one for my family members who are diabetes. Thanks

    • Echo says:

      Cammie, did you use a 9″ pie crust? If it was an 8″ or 8 1/2″ it wouldn’t hold all of the filling. This is a tough one for sugar free, but it is possible. You can get sugar free chocolate chips like these on Amazon: You can also use sugar substitutes for the brown sugar and white sugar in the recipe. I like using “Swerve” sugar replacement because you use the exact measurement in recipes as you would use for sugar. Here is a link to see what it looks like:

      I hope this helps!

  20. Cathe says:

    I love coconut but my family does not. Can this be made without coconut and if so, should I adjust some of the other ingredients?

    • Echo says:

      Hi Cathe, No problem! You can leave the coconut out. You don’t need to adjust any other ingredients unless you want to add more pecans.

  21. Tammy says:

    The flour in this recipe is it self rising or all purpose? Can’t wait to make it for Thanksgiving!

    • Echo says:

      Hi Tammy, We use all-purpose flour in this recipe. You are going to LOVE this pie!

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