Piece of German Chocolate Pie

German Chocolate Pie

  • Author: Vera Zecevic
  • Prep Time: 50 minutes
  • Cook Time: 40 minutes
  • Total Time: 7 hours
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


German Chocolate Pie is a melt-in-your-mouth dessert with fudgy, flourless chocolate filling and a coconut-pecan topping. If you’re looking for a homemade pie recipe for your Christmas dinner, try this German Chocolate Pie and French Silk Pie, too.


For the Crust:

  • 1 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • ½ cup unsalted butter (cold and cut into half inch cubes)
  • 24 tablespoons cold water

Chocolate Filling:

  • 8 oz. semi-sweet chocolate-chopped (you can use 4 oz. sweet and 4 oz. semisweet chocolate if you like sweeter pie)
  • ¼ cup unsalted butter
  • 14 oz. can  of sweetened condensed milk
  • 4 egg yolks-lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Coconut-Pecan Topping:

  • 14 oz. can of sweetened condensed milk
  • ½ cup unsalted butter
  • 3 egg yolks-lightly beaten
  • 1 teaspoon vanilla extract
  • ¾ cup pecans-chopped
  • 1 ½ cup sweetened flaked coconut


  1. First make the crust. In a large bowl whisk together flour, sugar and salt, then add pieces of cold butter and press with a fork until it starts to look like a coarse meal. Finally, add 1 tablespoon of water at the time and continue mixing until a dough forms. Then, wrap the dough with the plastic wrap and refrigerate for at least 30 minutes to an hour.
  2. Preheat the oven to 400 F and lightly grease 9-inch pie dish.
  3. Now, take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Then, transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Bake 10-12 minutes, then let it cool while you make chocolate filling.
  4. Now, reduce oven temperature to 350 F.
  5. To make the filling, in a small sauce pan over medium-low heat melt ¼ cup butter and chopped chocolate, stirring constantly until smooth. Then, let it cool to lukewarm.
  6. Next, stir in sweetened condensed milk, egg yolks and vanilla. Then, stir in 1 cup chopped pecans and pour into crust.
  7. Bake at 350 F for 25-30 minutes, until set. Cool completely before add topping.
  8. To make the topping, in a medium saucepan stir together sweetened condensed milk, butter and lightly beaten egg yolks and cook over medium-low heat until thickens, stirring constantly. Then, remove from heat and stir in vanilla, coconut and pecans. Cool 30 minutes, then spread over pie.
  9. Refrigerate the pie at least 3-4 hours before serving and garnish with pecans if desired.