German Chocolate Pie with Coconut-Pecan Topping

If you love German chocolate cake, get ready to fall head over heels for this pie version. With a silky chocolate filling nestled in a flaky crust and crowned with a rich, buttery coconut-pecan topping, this dessert is a showstopper. It’s indulgent, beautiful, and perfect for holidays, family gatherings, or whenever you want to spoil yourself with something truly special.

Why You’ll Love This Recipe

• Rich, chocolatey filling that’s smooth and creamy.
• Sweet and nutty topping for the ultimate flavor balance.
• Beautiful presentation that looks as good as it tastes.

Ingredients & Their Purpose

Pie Crust

• Pie crust (1, 9-inch) – The buttery, flaky foundation that holds everything together.

Chocolate Filling

• German sweet chocolate, chopped (4 oz) – The heart of the pie’s flavor, with a mild, sweet chocolate profile.
• Butter (2 tbsp) – Adds richness and helps create a silky texture.
• Sweetened condensed milk (14 oz can) – Gives the filling sweetness and creaminess.
• Large egg yolks (4) – Provide structure and help the filling set.
• Vanilla extract (1 tsp) – Enhances the chocolate flavor.
• Pecans, chopped (1 cup) – Add crunch and nutty depth.

Coconut-Pecan Topping

• Brown sugar, packed (1/2 cup) – Brings caramel-like sweetness.
• Heavy whipping cream (1/2 cup) – Makes the topping rich and luscious.
• Butter, chopped (1/4 cup) – Adds a smooth, buttery mouthfeel.
• Large egg yolks (2) – Thicken the topping without curdling.
• Flaked coconut (1 cup) – Provides signature German chocolate cake texture.
• Vanilla extract (1 tsp) – Balances the sweetness.
• Pecans, chopped (1/4 cup) – Extra crunch and nutty flavor for the topping.

Step-by-Step Instructions

1. Pre-bake the pie crust: Preheat oven to 400°F (200°C). Line a 9-inch pie plate with the crust, trim edges to 1/2-inch beyond the rim, and flute if desired. Line with foil or parchment and fill with pie weights. Bake 11–13 minutes, remove weights, and bake 6 more minutes until golden. Cool completely.
2. Reduce oven temperature: Lower to 350°F (175°C).
3. Melt chocolate: In a microwave-safe bowl, melt German chocolate and 2 tbsp butter in 30-second intervals, stirring until smooth. Let cool slightly.
4. Make the filling: Whisk sweetened condensed milk, 4 egg yolks, and vanilla into cooled chocolate. Stir in pecans. Pour into crust and bake 15–20 minutes until set with a slight jiggle. Cool 1 hour.
5. Prepare the topping: In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Bring to a boil, stirring until sugar dissolves. Remove from heat.
6. Temper egg yolks: Whisk 2 yolks in a small bowl. Gradually whisk in 1/4 cup of the hot mixture. Slowly return to saucepan, whisking constantly. Cook over medium heat until thickened (2–3 minutes). Do not boil vigorously.
7. Finish the topping: Stir in coconut, vanilla, and pecans. Cool 10 minutes before spreading over the chocolate filling.

Serving Suggestions

• Serve slightly warm for a softer texture, or chilled for cleaner slices.
• Add a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Pair with a hot cup of coffee to balance the sweetness.

Why This Recipe Works

The combination of silky chocolate filling and sweet, nutty coconut topping creates a layered flavor experience that’s hard to resist. The pre-baked crust ensures a crisp bite every time, while the tempered yolks in the topping guarantee a smooth, custard-like consistency without curdling.

Conclusion

This German Chocolate Pie is proof that classics can be reinvented into even more irresistible forms. It’s easy enough for home bakers yet impressive enough for special occasions. One bite and you’ll understand why this pie deserves a permanent spot in your recipe collection—rich, decadent, and absolutely unforgettable.