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Yields:
8 - 10 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 15 mins
When German chocolate cake is good, it's so good. The rich chocolate, the chopped pecans, the shredded coconut—I don't know if there's any better combo on this earth. But do you want to know what's a lot easier than making German chocolate cake? German chocolate pie. The layered cake requires baking the actual cake and making the filling, plus the frosting. The hardest part of this pie recipe is letting it cool before you slice it. I always make a chocolate pie for a Thanksgiving dessert, and this is a different one to switch it up!
What is German chocolate pie made of?
German chocolate pie is made with many of the same staples as the cake: chocolate, eggs, pecans, and shredded coconut. Instead of making a separate chocolate cake and coconut frosting, the pie combines everything in the filling! There's some sweetened condensed milk and vanilla that help tie it all together.
How do you know when German chocolate pie is done?
The filling won't set completely in the oven, which is why you have to refrigerate it. Pull it out of the oven when the top has puffed up a tiny bit, but the center seems slightly jiggle.
Does a cooked chocolate pie need to be refrigerated?
Yep! Since it's a custard filled pie, it has to be refrigerated. Wrap it loosely in plastic wrap and refrigerate after it has cooled completely.
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Ingredients
- 1 Perfect Pie Crust round, thawed slightly
- All-purpose flour, for dusting
- 1 cup semisweet chocolate chips
- 3 Tbsp. salted butter
- 3 large eggs
- 1 (14-oz.) can sweetened condensed milk
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 3/4 cup chopped pecans, plus more for topping
- 3/4 cup unsweetened shredded coconut, plus more for topping
- Whipped cream and shaved chocolate, for topping
Directions
- Step 1Preheat the oven to 350˚F. Line a rimmed baking sheet with foil. On a floured surface, roll out the pie dough into a 12-inch circle, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers.
- Step 2Place the chocolate chips and butter in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring between each, until melted. Scrape the melted chocolate into a large bowl. Add the eggs and whisk until combined. Add the condensed milk, salt, and vanilla and whisk until combined. Stir in the pecans and coconut.
- Step 3Pour the chocolate mixture into the crust. Put the pie on the baking sheet and bake until the filling puffs a little and the top is set but the center is still slightly jiggly, 35 to 40 minutes. Transfer to a rack and let cool completely, about 2 hours. Top with whipped cream, chopped pecans, coconut, and shaved chocolate.
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