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The Ultimate Classic German Chocolate Pie (Old Fashioned Recipe)

Close-up of a rich slice of german chocolate pie showing a dark chocolate layer and toasted coconut topping.
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Make this rich, old fashioned German Chocolate Pie from scratch. It features a deep chocolate filling topped with the signature gooey coconut pecan topping. This recipe delivers the comforting flavor of classic German chocolate cake in a perfect pie format.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (traditional or graham cracker)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup evaporated milk
  • 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 packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup evaporated milk
  • 3 large egg yolks, lightly beaten
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare your 9-inch pie crust and set it aside. Preheat your oven to 350 degrees F.
  2. In a medium saucepan, whisk together the granulated sugar, flour, and salt.
  3. Gradually whisk in the milk and evaporated milk until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  5. In a separate bowl, lightly beat the 3 egg yolks. Slowly temper the yolks by whisking in about 1/2 cup of the hot milk mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over low heat, stirring constantly, until the filling thickens slightly. Do not boil.
  7. Remove the pan from the heat. Stir in the butter pieces until melted and smooth. Add the chopped unsweetened chocolate and stir until completely melted and the filling is smooth. Stir in the vanilla extract.
  8. Pour the chocolate filling into the prepared, unbaked pie crust.
  9. Prepare the Coconut-Pecan Topping: In the same saucepan, combine the brown sugar, butter, and evaporated milk. Cook over medium heat, stirring until the butter melts and the sugar dissolves. Bring to a gentle boil and cook for 2 minutes, stirring constantly.
  10. Remove the topping mixture from the heat. Whisk in the 3 egg yolks one at a time until fully incorporated. Stir in the shredded coconut and chopped pecans.
  11. Spoon the coconut-pecan mixture evenly over the chocolate filling in the pie shell.
  12. Bake at 350 degrees F for 15 to 20 minutes, or until the topping is bubbly and lightly browned.
  13. Cool the German Chocolate Pie completely on a wire rack before slicing. This pie sets up best when chilled for several hours or overnight.

Notes

  • For a quicker preparation, you can use a store-bought graham cracker crust instead of baking a traditional pastry crust.
  • If you prefer a variation like German Chocolate Pecan Pie, increase the pecans in the topping to 1 1/2 cups and reduce the coconut slightly.
  • To achieve a perfectly smooth chocolate filling, ensure you temper the egg yolks slowly to prevent scrambling.

Nutrition

Find it online: https://hearthbite.com/german-chocolate-pie-recipe-classic-old-fashioned/