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Classic Baked German Chocolate Pie

A slice removed from a decadent German Chocolate Pie showing layers of chocolate filling, cream, and pecan topping.
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Make this rich, decadent German Chocolate Pie featuring a creamy chocolate custard filling in a flaky crust, topped with traditional coconut and pecan topping. This Southern style pie is perfect for holidays or gatherings.

Ingredients

Scale
  • 1 recipe for 9-inch double pie crust (homemade or store-bought)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar (for meringue)
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • 1/2 cup evaporated milk
  • 1/2 cup packed light brown sugar
  • 2 tablespoons butter

Instructions

  1. Prepare the pie crust according to your favorite recipe for a double crust pie. Line a 9-inch pie plate with the bottom crust and crimp the edges. Chill while you prepare the filling. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, whisk together 1 cup sugar, flour, cocoa powder, and salt. Gradually whisk in the milk until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate small bowl, whisk the egg yolks. Slowly temper the yolks by whisking in about 1 cup of the hot chocolate mixture. Then, pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture.
  5. Cook over medium-low heat, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil. Remove from heat. Stir in the 1/2 cup butter and vanilla extract until the butter melts completely.
  6. Pour the chocolate filling into the chilled, unbaked pie shell.
  7. In a clean, dry mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add 1 cup of sugar, beating until stiff, glossy peaks form (this creates a meringue).
  8. Spread the meringue evenly over the hot chocolate filling, making sure the meringue touches the inner edge of the crust all the way around to prevent shrinking. Bake for 12 to 15 minutes, or until the meringue is lightly golden brown. Cool completely on a wire rack.
  9. While the pie cools, prepare the topping. In a small saucepan, combine the coconut, pecans, evaporated milk, brown sugar, and 2 tablespoons of butter. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat and let cool slightly (about 10 minutes).
  10. Spread the warm coconut-pecan mixture evenly over the cooled meringue.
  11. Chill the pie for at least 4 hours before slicing and serving.

Notes

  • For a quicker option, you can use a pre-baked, store-bought pie crust instead of making one from scratch.
  • This pie tastes best when served cold, so plan to make the topping and assemble the pie several hours before you plan to eat it.
  • If you want a more intense chocolate flavor, use dark cocoa powder in the filling mixture.

Nutrition

Find it online: https://miameal.com/german-chocolate-pie-recipe/