Here’s a rich and indulgent German Chocolate Pie recipe—a creamy coconut-caramel filling with a chocolate crust or chocolate layer.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)
- ¼ cup granulated sugar
- 6 tbsp butter, melted
For the chocolate layer (optional but recommended):
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
For the filling:
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- ½ cup evaporated milk
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans, toasted
For topping (optional):
- Whipped cream
- Toasted coconut or extra pecans
Instructions
- Prepare the crust:
- Preheat oven to 350 °F (175 °C).
- Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan.
- Bake for 8–10 minutes until lightly golden. Let cool.
- Make the chocolate layer (optional):
- Heat chocolate chips and heavy cream in a small saucepan or microwave, stirring until smooth.
- Pour over cooled crust and refrigerate while preparing filling.
- Prepare the filling:
- In a medium saucepan, whisk together sweetened condensed milk, egg yolks, evaporated milk, and sugar.
- Cook over medium-low heat, stirring constantly, until thickened, about 8–10 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans.
- Assemble the pie:
- Pour the coconut-pecan filling into the crust (over chocolate layer if used).
- Smooth the top and refrigerate for at least 3–4 hours, or until set.
- Serve:
- Top with whipped cream and extra toasted coconut or pecans before serving.
Tips:
- For a richer flavor, lightly toast the coconut before adding it to the filling.
- You can substitute the graham cracker crust with a chocolate cookie crust for a deeper chocolate taste.
- Pie keeps well in the refrigerator for 3–4 days.
I can also provide a quick no-bake version of German Chocolate Pie if you want it ready in under 30 minutes.
