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Classic Baked German Chocolate Pie

A close-up of a slice of german chocolate pie showing a gooey chocolate layer and a thick coconut pecan topping.
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Make this rich, indulgent German Chocolate Pie featuring a creamy chocolate custard filling, a buttery crust, and a luscious coconut pecan topping. This recipe is perfect for holidays or any gathering.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 4 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium saucepan, whisk together 1 cup sugar, flour, and salt. Gradually whisk in 1/2 cup milk until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  4. Remove from heat. In a small bowl, whisk the 4 egg yolks. Slowly temper the yolks by whisking in about 1/2 cup of the hot milk mixture. Then, pour the tempered yolks back into the saucepan with the remaining hot mixture.
  5. Cook over low heat, stirring constantly, for 1 minute more. Do not let it boil. Remove from heat. Stir in the melted butter and vanilla extract. This is your chocolate custard filling.
  6. Pour the chocolate custard filling into the unbaked pie crust.
  7. For the topping: In the same saucepan (no need to wash), combine 1 cup sugar, evaporated milk, 4 egg yolks, and melted butter. Cook over medium heat, stirring constantly, until thickened, about 5 minutes.
  8. Remove from heat. Stir in the shredded coconut and chopped pecans.
  9. Spread the coconut pecan topping evenly over the chocolate custard filling.
  10. Bake for 25 to 30 minutes, or until the topping is lightly golden brown and set.
  11. Cool completely on a wire rack before slicing and serving. Chill for best results.

Notes

  • You can substitute a store-bought, pre-baked pie crust to save time.
  • For a Southern Style German Pie feel, use a deep-dish pie plate.
  • This pie tastes best when fully chilled, allowing the custard to set firmly.

Nutrition

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