This German Chocolate Pie recipe idea comes straight from Amish country. The rich, gooey, chocolate filling it to die for!
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!!!
The pie crust is simply a basic pie crust. You can buy a frozen or refrigerated crust or make your own. For a perfectly flaky and tasty pie crust, see our Perfect Pie Crust Recipe. As good as the pie crust is, the filling is what makes this pie so incredible. It is loaded with decadent flavors and textures. It is almost like eating a German chocolate brownie in a pie crust, only it’s better. It is moist, dense, and rich with chocolate, coconut, and pecan in every bite.
Other German Chocolate Recipes:
We are crazy about German chocolate recipes and have a bunch on Favorite Family Recipes.
- German Chocolate Fudge – A smooth and creamy fudge topped with a coconut pecan layer.
- German Chocolate Oreos – Our delicious homemade Oreos with a German chocolate filling.
- German Chocolate Cookie Bars, – An easy cookie bar recipe with a chocolate “cookie” layer topped with a chocolate chip, pecan, coconut layer.
- German Chocolate Waffles – A chocolate waffle with coconut frosting topped with a praline pecan syrup.
- 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!
Allow to cool before serving.
Other Yummy Pies:
We love to have a wide variety of pies for Thanksgiving and other special occasions. Some of our other favorite pies are listed below:
MY LATEST RECIPESDutch Apple Pie with Sweet Buttery Crumb Topping
Our Version of Marie Callender’s Chocolate Satin Pie
More from Favorite Family Recipes:
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 Fabfood4all.co.uk here in England.
Amy B says
My mother in law is going to love this! Thanks!
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!)
Thanks!
Ryann D. says
My Dad LOVE’s this pie we made it for him on his B-Day
Mary says
do you need to use a deep dish pie crust or a regular one thanks!
Emily says
Just a regular crust
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?
Jerva A says
Hey Perryn, I wonder if you could use a bar of German chocolate instead of cc drops? It looks yummy!
Nancy says
Sounds like it would be delicious with vanilla ice cream!
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.
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!
Kathy says
Delicious! Even better with a scoop of vanilla ice cream.
Echo says
Everything is better with a scoop of ice cream!
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! 😀
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).
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.
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!
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!
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? 😉
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.
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: http://amzn.to/2fWnFPj. 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: http://amzn.to/2gitPNM
I hope this helps!
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.
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!