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This German Sweet Chocolate Cream Pie is the perfect blend of chocolate, coconut and pecans. If you love the cake, you’ll love the pie too!
Growing up, my mom used to make me a German chocolate cake for my birthday. I think my Dad and I loved it the most so there was always lots for me to enjoy. As I’ve gotten older, I don’t have German chocolate cake near as much as I would like but I still love it!
So when I was recently flipping through an older cookbook that my neighborhood women’s club had put together more than 15 years ago, I was immediately drawn to the German Chocolate Pie. I had to try it and I’m so glad I did! It’s just the right amount of creamy chocolate with coconut and nuts. I love this twist on those classic flavors I love and this pie is really so easy to make. The bonus is it needs to set for four hours so it is a great make-ahead dessert. You can even make it the day before you will be serving it and store it in the refrigerator. I’m always up for make ahead! The filling is creamy but a little thicker than a pudding—almost like a mousse but not quite as fluffy. You’ll just have to try it to find out for yourself!
I had to make a few adjustments because some of the instructions were not totally clear (they were pretty basic) and some of the quantiles of the ingredients originally called for have changed. But one thing’s for sure, this is still a terrific little pie for any occasion-birthdays or not! You can serve it plain or with a bit of whipped cream or vanilla ice cream although I think it is sweet enough on its own.
I hope you’ll give it a try!
German Sweet Chocolate Cream Pie
Ingredients
- 1 unbaked deep-dish pie shell
- 4 ounces German sweet chocolate this is sold in the baking aisle of your grocery store in bars-check the measurement to make sure you’re getting the right stuff!
- ¼ cup butter
- 12 ounces evaporated milk NOT sweetened condensed milk
- 1 ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 eggs beaten
- 1 teaspoon vanilla
- 1 ⅓ cup shredded coconut I like to buy unsweetened coconut
- ½ cup pecans chopped
- Whipped cream or vanilla ice cream optional
Instructions
- In medium saucepan, melt chocolate with butter until smooth over medium heat.
- Gradually add milk and blend with whisk. Add sugar, cornstarch, salt and stir until smooth.
- Remove from heat and add vanilla and beaten eggs stirring constantly so eggs do not scramble.
- Pour chocolate mixture into pie shell.
- In small bowl, combine chopped pecans and coconut. Sprinkle over chocolate filling.
- Bake at 375° for 45 to 50 minutes, watching to make sure coconut does not burn. Filling will be soft but will set while cooling.
- Cool to room temperature, at least 4 hours. Serve plain or with whipped cream or vanilla ice cream. Store any leftovers in refrigerator up to three days.
Liz
I love, love a German chocolate cake, so this pie is calling my name!!!
Meal Plan Mom (Brenda)
Liz, it really is so delicious! I hope you try it!
Caroline | carolinescooking
This looks great, I love the coconut on the top as well.
Sara
Oh your pie looks delicious!! Love the toasted coconut!
Meal Plan Mom (Brenda)
Thanks so much Sara!
Meal Plan Mom (Brenda)
It’s a perfect complement to the creamy chocolate for sure!
Sarah
One of my coworkers has an absolute addiction to anything German chocolate… this will be perfect!
Meal Plan Mom (Brenda)
I hope she likes it too!
Lauren @ Sew You Think You Can Cook
So beautiful.
Meal Plan Mom (Brenda)
Thanks Lauren!
Renee@Renee's Kitchen Adventures
This is seriously my kind of pie!
Tara
Such a beautiful pie! I absolutely love the topping
Liz @ Books n' Cooks
I can’t wait to try this – the best parts of a German chocolate cake,!
Sue Lau
Looks exquisite! I’ve always adored the cake and just know I would adore this as well.
Carmen Fuentes
I am making this pie tonight but had one question. When I have it over the stove and you’re saying to blend together do I need to let the chocolate mixture come to a boil before I at the vanilla? Also I should wait for the mixture to cool down before I pour into the pie pan and correct?
Meal Plan Mom (Brenda)
Hi Carmen, you don’t want the mixture to come to a boil b/c it could scald and burn. So pretty much just heat over low heat and warm until it’s all blended. I will update that in the recipe to clarify it. I didn’t let the mixture cool much at all before adding it to the pie pan but mine was also pretty thick to begin with (well, not thick like pudding but thicker than just milk). Hope this helps!
Carmen Fuentes
Well The Filling was liquid because I wasn’t sure if it needed to simmer on the stove and I put the coconut and pecan mixture on top which soaked into the chocolate filling. I hope it sets while it Cooks and doesn’t stay liquidy
Meal Plan Mom (Brenda)
Hi Carmen, I just saw your comment as I only check comments every 24 hours or so. How did the pie turn out for you? I didn’t let the filling cool too much but mine was not super liquidy either. Let me know how it turned out for you and how you liked it!
Carmen Fuentes
Hi Brenda, so how did you get the filling to be thick enough to keep the coconut from blending in with the filling before you cooked it? Should the chocolate and evaporated milk have thickened with the cornstarch? Mine was very liquidy and the coconut and pecans just sunk into the filling. It still tasted delicious but didn’t look pretty like your picture with the coconut on top. Any suggestions? Your directions were a little confusing, so once I combined everything with the chocolate, I mixed the eggs in a separate bowl and slowly stirred in the chocolate mixture so the eggs wouldn’t scramble. Again my filling did not thicken until it baked.
Meal Plan Mom (Brenda)
Hi Carmen, yes the cornstarch would have helped it thicken. One other thing is that I put the pecans on first then the coconut so it sat more on top and I put it immediately in the oven so maybe that’s the difference? You can also add some more coconut at the very end on top to have a layer of coconut just on top of the pie filling mixture. You did the right thing by slowly adding the eggs so they wouldn’t scramble. I would say next time, yes, let it cool slightly so that it thickens. I’m glad you still like the way it tasted though!
Carmen Fuentes
Well that is interesting because with the evaporated milk the feeling was just liquidy not thick at all and the coconut and pecans just sunk to the bottom. So I must have done something wrong because mine did not thicken. I will say it tastes really good and I’m going to serve with whipped cream but I’m disappointed that it doesn’t look like your picture
Meal Plan Mom (Brenda)
Carmen, I’m sorry it didn’t turn out for you but am glad it still tasted ok! How long would you say you cooked the mixture before the adding it to the pie crust. I’m thinking I did let it cool slightly but not that much. I will update the recipe.
Chapelle
I’m a bit confused. In the beginning of step 1 it says to melt chocolate with butter. Later in step 1 it says to gradually blend in chocolate. What did I miss?
Brenda Thompson
Hi Chapelle! Thanks for letting me know about that step. I do see where that was confusing so I’ve updated the recipe and clarified a few things. Hope you enjoy the pie!
Robert Potter
I’ve never made a chocolate pie before but this one sounded to good to be true. I made it and Wow was it good I’m actually getting ready to make another one it’s that good.
The recipe was way easy to follow.
Thanks
Brenda Thompson
Thank you for your feedback Robert–I’m glad you enjoyed it so much! I was just thinking the other day that I need to make this again. Enjoy!