For a completely decadent dessert, try this amazing German Chocolate Pie. Atop a bed of chocolate chips lies a thick, chewy, and crunchy layer of coconut and pecans. When paired with my Amish Never Fail Pie Crust, it’s absolutely divine!
German Chocolate Pie
Let’s talk for a minute about decadent and amazing chocolate treats. When I discovered German Chocolate Pie I was hooked. Like never turning back hooked. The mixture of chocolate, pecans, and sweet baked coconut just works wonders for me. It is the perfect addition to a holiday table. I especially love to make this one around Christmas time. Fun fact: For years I thought that the German chocolate pies and cakes got their origin in, wait for it, Germany. I was wrong. Did you know that German Chocolate was named after the man that created it, whose last name just so happened to be German? Well, you do now and you are welcome.
German Chocolate Pie Notes
If you are using my Amish Never Fail Pie Crust, make sure to bake that for 20 minutes before filling.
PLEASE NOTE: The original recipe calls for 55-60 minutes, but it took my calibrated oven 80-85 minutes.
There is really only one way to improve this recipe, and that is to add some REAL German chocolate in place of the semi-sweet chocolate. If you can find it, I think you will really enjoy the depth of flavor! Real German chocolate is much sweeter and has a higher sugar content than semi-sweet chocolate.
German Chocolate Pie
Ingredients
- 1 cup light corn syrup
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- ¾ cup sweetened baked coconut
- ¾ cup semi-sweet mini chocolate chips
- 1 9-inch par-baked pie crust
Instructions
- Pre-heat oven to 350°F.
- In a large bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla until pale and well-blended. Stir in the pecans and coconut.
- Sprinkle the chocolate chips into the pie crust. Pour the filling over the chocolate chips and smooth the top.
- Bake for 80-85 minutes until the filling no longer wiggles when shaken gently.
Did you make this recipe?
You can tag me at @iamhomesteader.
DID YOU MAKE THIS GERMAN CHOCOLATE PIE?
I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!
Photography by The PKP Way.
It is very amazing that they call the cake “GERMAN CHOCOLATE PIE”.
I live in Germany, but they don’t use pecans or corn syrup here. Pecans are extremely expensive and you can’t buy corn syrup.
This recipe is also more of an American recipe, so cakes of this type are rather unusual here.
I cook all my pecan pies for 55 min take it out to finish setting up
I’ve never seen German Chocolate chips. Could I grate German Chocolate Bar and use it instead?
What is the “3/4 cup sweetened aked” in this recipe and when do you add it? It is not addressed anywhere.
Thank you
It’s the flaked coconut. The “fl” somehow got left off.
Where’s the pie crust recipe
how I wish you make some cake that diabetic friendly..love all of them..but can’t have too much sugar..
80 minutes was too long. The pie was good but the pecans on top left a burnt taste. Check your pie after one hour.
Not a keeper.
I made note of that time in the recipe. Start checking at 60min. 🙂
How long/what temp do you par-bake crust?
When the top begins to brown cover it loosely with foil trying not to lay it on the filling, this should help prevent it from over browning. Hope this helps.
i tried it and it was so yummy and delicious.but the pie was a bit burnt from top evn i baked it for 80 mnts ..what could b the reason??