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Contest-Winning German Chocolate Pie

A close-up of a rich slice of German chocolate pie showing the dark chocolate filling and toasted coconut pecan topping.
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You can make this rich German Chocolate Pie, featuring a creamy chocolate filling and a classic coconut-pecan topping, using a simple graham cracker crust. This recipe delivers the decadent flavor of the cake in a satisfying pie format.

Ingredients

Scale
  • 1 (9 inch) graham cracker crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 4 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 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
  • 1 cup flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the crust: If using a homemade crust, bake it according to your recipe and let it cool completely. If using a store-bought crust, proceed to the next step.
  2. Make the chocolate filling: In a medium saucepan, whisk together 1 cup sugar, flour, and salt. Gradually whisk in the milk until smooth. 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 rapidly.
  3. Temper the egg yolks: In a small bowl, whisk the 4 egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over low heat, stirring constantly, for 2 minutes more. Do not let it boil.
  4. Add chocolate and butter: Remove the saucepan from the heat. Stir in the chopped unsweetened chocolate and butter until fully melted and smooth. Stir in the vanilla extract.
  5. Fill the crust: Pour the warm chocolate filling into the cooled graham cracker crust. Set aside while you prepare the topping.
  6. Make the coconut-pecan topping: In the same saucepan (no need to clean it), combine 1 cup sugar, evaporated milk, 4 egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes.
  7. Add coconut and pecans: Remove from heat and stir in the flaked coconut and chopped pecans.
  8. Top the pie: Spoon the warm coconut-pecan mixture evenly over the chocolate filling in the pie crust.
  9. Chill: Refrigerate the pie for at least 4 hours, or until the filling is completely set.

Notes

  • For a richer chocolate flavor, use high-quality bittersweet chocolate instead of unsweetened chocolate in the filling.
  • If you prefer a traditional baked crust, use a standard pastry crust recipe and pre-bake it until lightly golden before filling.
  • This pie sets best when chilled overnight, allowing the flavors to fully meld.

Nutrition

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