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German Chocolate Pie slice on a plate topped with whipped cream, toasted coconut and chocolate.
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5 from 100 votes

German Chocolate Pie

This German Chocolate Pie was inspired by a pie I tried in Amish country. It has a rich, fudgy chocolate filling packed with pecans and sweetened coconut, all baked in a flaky pastry crust.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American, German
Keyword: German Chocolate Pie
Servings: 8 servings
Calories: 631kcal
Author: Elise Donovan

Ingredients

  • 1 uncooked pie crust store bought or homemade
  • 1/2 cup butter melted
  • 1 1/4 cups semi-sweet chocolate chips divided
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs beaten
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 3/4 cup flaked coconut

Instructions

  • Preheat oven to 350 degrees. Place uncooked pie crust in pie tin.
    Homemade Pie shell for German Chocolate Pie filling.
  • In small bowl, microwave butter until completely melted. Add 1 cup chocolate chips and stir until smooth.
    Bowl of melted butter and chocolate for German Chocolate Pie filling. Wooden spoon on the side.
  • In separate bowl, stir together flour and sugars. 
    Bowl of dry ingredients for German Chocolate Pie filling.
  • Slowly add chocolate/butter mixture and stir until blended.
    Bowl of chocolate mixture combined with dry ingredients for German Chocolate Pie filling.
  • Add eggs, one at a time, and vanilla.
    Bowl of German Chocolate Pie filling mixture.
  • Fold in pecans, coconut, and 1/4 cup chocolate chips.
    Bowl of pecans, coconut and chocolate chips on German Chocolate Pie filling mixture.
  • Pour into unbaked pie crust. Bake 35-40 minutes or until top is set. DON'T OVER BAKE!
    Unbaked German Chocolate Pie in a glass pie plate.
  • Allow to cool before serving.
    Baked German Chocolate Pie in a clear glass pie plate.
  • Optional: top with some whipped topping, toasted coconut, and chocolate shavings or dust with a little cocoa powder.
    Plate of German Chocolate Pie next to a fork holding a bite of pie.

Video

Notes

  • Use a regular 9-inch pie crust, not an 8-inch crust. A deep-dish crust is not necessary.
  • Do not prebake the pastry crust.
  • The unbaked filling is supposed to be thick, more like brownie batter than pudding.
  • Use all-purpose flour, semi-sweet chocolate chips, and sweetened flaked coconut for the recipe as written.
  • Start checking the pie at 35 minutes. Remove it when the top is set and the center has only a slight jiggle.
  • If the crust edges brown too quickly, cover just the edges with foil or a pie shield.
  • Let the pie cool completely before slicing so the filling has time to set.
  • Store covered in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 3 months.

Nutrition

Calories: 631kcal | Carbohydrates: 60g | Protein: 7g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 204mg | Potassium: 311mg | Fiber: 5g | Sugar: 37g | Vitamin A: 444IU | Vitamin C: 0.4mg | Calcium: 55mg | Iron: 4mg