🥧 Coconut-Pecan German Chocolate Pie Recipe 🍫

German chocolate cake’s rich tastes are combined with a creamy coconut-pecan filling inside a buttery pie shell to create the luscious Coconut-Pecan German Chocolate Pie. This pie is ideal for holidays, special events, or any time you want to treat yourself to a very amazing dessert. 🥧🍫


For the Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water

For the Filling:

  • 4 ounces German sweet chocolate, chopped
  • 2 ounces semisweet chocolate, chopped
  • 1/4 cup unsalted butter
  • 1 can (12 ounces) evaporated milk
  • 1 1/4 cups granulated sugar
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

For the Topping:

  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract


Making the Pie Crust:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Combine Dry Ingredients: In a medium bowl, combine the flour and salt.
  3. Cut in the Butter: Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Add Ice Water: Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
  5. Form the Dough: Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. Roll Out the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges. Prick the bottom of the crust with a fork.
  7. Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes. Remove the parchment and weights and bake for another 5 minutes or until lightly golden. Let cool.

Making the Filling:

  1. Melt the Chocolate and Butter: In a medium saucepan, melt the German sweet chocolate, semisweet chocolate, and butter over low heat, stirring constantly until smooth. Remove from heat.
  2. Add Remaining Ingredients: Stir in the evaporated milk, granulated sugar, beaten eggs, and vanilla extract until well combined. Fold in the shredded coconut and chopped pecans.
  3. Bake the Pie: Pour the filling into the prepared pie crust. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean. Cool completely on a wire rack.

Making the Topping:

  1. Toast the Coconut and Pecans: In a skillet over medium heat, toast the shredded coconut and chopped pecans until golden brown, stirring frequently. Set aside.
  2. Prepare the Caramel: In a small saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract.
  3. Combine: Stir the toasted coconut and pecans into the caramel mixture until well combined.
  4. Top the Pie: Spread the coconut-pecan topping over the cooled pie.

This decadent and delicious German chocolate pie with coconut and pecans is sure to wow your family and guests. This pie, with its crispy covering and rich interior, is a lovely take on the traditional German chocolate cake. Savor the rich flavors of a slice of this wonderful dessert! 🥧🍫

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