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Easy German Chocolate Pie with Coconut Pecan Topping

A close-up slice of german chocolate pie featuring a dark chocolate layer and a thick topping of toasted coconut.
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Make this rich, fudgy German Chocolate Pie featuring a creamy chocolate filling and the classic coconut-pecan topping in a flaky crust. This is a simple, make-ahead dessert.

Ingredients

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  • 1 (9 inch) unbaked pie crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 4 ounces German’s Sweet Chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1/2 cup chopped pecans
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar

Instructions

  1. Prepare the pie crust according to package directions or your preferred method for a blind-baked crust. Set aside to cool completely.
  2. In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt.
  3. Gradually whisk in the milk until smooth.
  4. 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.
  5. Remove the saucepan from the heat. Stir in the butter pieces until melted and smooth.
  6. Add the chopped German’s Sweet Chocolate and stir until completely melted and the mixture is smooth.
  7. In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking in about 1/2 cup of the hot chocolate mixture. Then, pour the tempered yolk mixture back into the saucepan, stirring constantly.
  8. Return the saucepan to low heat and cook for 1 minute, stirring constantly. Do not let it boil. Remove from heat and stir in the vanilla extract.
  9. Pour the chocolate filling into the cooled pie crust.
  10. For the topping, combine the shredded coconut and chopped pecans in a small bowl.
  11. In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating until stiff, glossy peaks form.
  12. Gently fold the coconut and pecan mixture into the stiff egg whites.
  13. Spread the coconut-pecan meringue evenly over the chocolate filling.
  14. Bake at 350 degrees F for 10 to 12 minutes, or until the meringue is lightly golden brown.
  15. Cool completely on a wire rack before slicing and serving.

Notes

  • You can substitute a graham cracker crust or Oreo cookie crust for a no-bake option. If using a no-bake crust, chill the pie filling thoroughly before topping with the meringue and skipping the final baking step.
  • For a quicker topping, skip the meringue and simply sprinkle the coconut and pecans over the warm chocolate filling before chilling.
  • This pie tastes best when made one day ahead to allow the flavors to fully set.

Nutrition

Find it online: https://fooddexterity.com/german-chocolate-pie-recipe-easy-fudgy/