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Classic German Chocolate Pie with Coconut-Pecan Topping

Close-up of a rich slice of german chocolate pie showing a dark chocolate filling and a toasted coconut pecan topping.
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You get the rich, familiar flavors of German Chocolate Cake in a decadent pie form. This recipe features a creamy chocolate filling and a sweet, crunchy coconut-pecan topping. We include instructions for a homemade flaky crust and a simple no-bake variation.

Ingredients

Scale
  • 1 recipe for a 9-inch homemade pie crust (or 1 pre-made graham cracker crust for no-bake version)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 4 ounces unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract
  • For the Coconut-Pecan Topping:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the 9-inch pie crust. If using a homemade crust, blind bake it according to your preferred method until lightly golden. Cool completely. If using a graham cracker crust, set aside for the no-bake option.
  2. Make the Chocolate Filling: In a medium saucepan, whisk together 1 cup sugar, flour, and salt. Gradually whisk in the milk and water until smooth.
  3. Cook the base: Heat the mixture over medium heat, stirring constantly until it thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the eggs: In a separate bowl, whisk the 3 egg yolks. Slowly pour about 1 cup of the hot chocolate mixture into the yolks while whisking constantly to temper them.
  5. Combine: Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return to medium-low heat. Cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil.
  6. Finish the filling: Remove from heat. Stir in the butter until melted and smooth. Add the chopped unsweetened chocolate and stir until fully melted and incorporated. Stir in the vanilla extract.
  7. Fill the crust: Pour the warm chocolate filling into the cooled pie crust. Let it cool slightly while you prepare the topping.
  8. Make the Coconut-Pecan Topping: In a clean saucepan, combine 1 cup sugar, 1/2 cup butter, and heavy cream. Cook over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle boil.
  9. Cook the topping: Reduce heat to medium-low. Whisk the 4 egg yolks in a small bowl. Slowly pour about 1/2 cup of the hot sugar mixture into the yolks while whisking constantly. Pour the tempered yolks back into the saucepan.
  10. Continue cooking the topping: Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  11. Add texture: Remove from heat. Stir in the vanilla, flaked coconut, and chopped pecans.
  12. Assemble: Spread the warm coconut-pecan topping evenly over the chocolate filling in the pie shell.
  13. Chill: Refrigerate the pie for at least 4 hours, or until the filling is completely set.
  14. For the No-Bake Variation: Skip steps 1, 3, 4, 5, 6, and 10. Instead, use a pre-made graham cracker crust. Prepare the chocolate filling base using pudding mix (or a similar quick-setting method) instead of cooking eggs, then proceed with the topping instructions (Steps 7-12).

Notes

  • For the best texture, toast your pecans lightly before adding them to the topping mixture.
  • You can use a pre-made chocolate pie crust or graham cracker crust if you want to skip making a homemade crust.
  • This pie tastes best when served chilled, straight from the refrigerator.

Nutrition

Find it online: https://yumdrizzle.com/german-chocolate-pie-recipe/