German Chocolate Pie is a rich, decadent dessert with a creamy chocolate filling, a buttery Oreo crust, and the classic coconut-pecan topping that makes every bite irresistible. Perfect for holidays, potlucks, or any special occasion, this showstopping pie is sure to impress.

If you love decadent chocolate treats, these chocolate oreo parfaits and no-bake chocolate pie are the perfect recipes to try next!

slices of German Chocolate Pie on plates

Holly’s Recipe Highlights: German Chocolate Pie

  • Flavor: Every bite is rich and fudgy with a deep chocolate flavor, balanced by buttery toasted pecans, sweet coconut, and a crisp chocolate crust. It is the perfect combination of creamy and crunchy.
  • Make-Ahead: Chill at least 3 hours, or make the pie the day before serving.
  • Serving Suggestions: Serve well chilled, drizzled with chocolate sauce and garnished with whole pecans for the ultimate finishing touch.

Total Time: 3 hrs 35 mins (3 hour chill) Servings: 8 Cooking Method: Bake & Chill

Ingredient Notes

  • German Sweet Chocolate: German sweet chocolate gives the filling its signature sweet, mellow chocolate flavor. You can substitute semi-sweet chocolate chips, but the pie will be slightly less sweet with a darker chocolate taste.
  • Heavy Whipping Cream: Heavy whipping cream creates a rich, smooth custard-style chocolate filling. Half-and-half can be substituted, but the filling will be lighter and less creamy.
  • Instant Pudding Mix: Pudding mix is a fantastic shortcut. Swap it for chocolate fudge pudding mix for a darker, richer flavor.
  • Garnish (optional): Chopped pecans add crunch; toast them for a stronger nutty flavor. Drizzle with chocolate sauce to finish or additional melted German sweet chocolate. Skip the chocolate drizzle for cleaner sliced or add just before serving.
German Chocolate Pie with pecans

How to Make German Chocolate Pie

  1. Prep the chocolate filling (full recipe below).
  2. Pour chocolate filling into the prepared crust and bake until set.
  3. Once cooled, top with the frosting and chopped pecans and chill.
  4. Top with drizzled chocolate before serving.
German Chocolate Pie with a slice taken out

Holly’s Chocolate Pie Tips

  • Warm, Don’t Boil: When heating the heavy cream, only heat it until warm to the touch. If it gets too hot, it can scramble the egg yolks when you whisk them in.
  • Whisk Until Smooth: Make sure the instant pudding mix and egg yolks are completely whisked into the warm cream before adding the melted chocolate to avoid any lumpiness.
  • Cool Before Frosting: Let the baked pie cool completely to room temperature so the coconut-pecan frosting spreads neatly overtop. If the pie is still warm, the frosting can melt and run off the edges.
  • Chill Before Slicing: Give the pie at least 3 hours in the refrigerator so the chocolate filling sets up firmly for clean slices.
  • Use a Warm Knife: Run a sharp knife under warm tap water and wipe it dry between each cut for cleaner edges.

Storing German Chocolate Pie

  • Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • For best results freezer without the chocolate sauce. Thaw overnight in the refrigerator.

Make-Ahead Chocolate Desserts

Did you enjoy this German Chocolate Pie? Leave a comment and rating below.

slice of German Chocolate Pie on a plate with Oreos
4.72 from 7 votes↑ Click stars to rate now!
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German Chocolate Pie

This German chocolate pie has a buttery chocolate crust, creamy chocolate pecan filling, and a rich coconut pecan topping. It is a decadent make-ahead dessert for holidays, parties, or chocolate lovers
Pin Review Print
Prep Time 10 minutes
Cook Time 25 minutes
Refrigerate 3 hours
Total Time 3 hours 35 minutes
Servings 8 slices
Author Catalina

Ingredients  

  • 8 ounces German sweet chocolate chopped
  • 1½ cups heavy whipping cream
  • 3 egg yolks
  • 1 (3.9 ounce) package Instant Chocolate Pudding Mix
  • 1¼ cups pecans chopped
  • 1 Prepared Chocolate Pie Crust
  • 1 (15 ounce) container Coconut Pecan Frosting *Homemade Frosting Below
  • whole pecans and chocolate sauce optional garnish

Instructions 

  • Preheat oven to 350°F.
  • Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between intervals, until melted. Set it aside to cool slightly.
  • In a small saucepan over medium-low heat, heat the heavy whipping cream just until warm to the touch (do not boil).
  • Remove from the heat and whisk in the egg yolks and instant chocolate pudding mix. Once smooth and slightly thickened, whisk in the melted chocolate until fully incorporated.
  • Fold in the chopped pecans, and pour the chocolate mixture into the prepared crust.
  • Bake for 25 to 30 minutes, until set.
  • Once cooled, spread the coconut-pecan frosting on top, then garnish with whole pecans (optional).
  • Refrigerate for at least 3 hours before serving. Then serve drizzled with chocolate sauce (optional).

Video

Notes

*Homemade Frosting Option:
  • 1 (14 ounce) can sweetened condensed milk
  • ⅓ cup unsalted butter
  • 2 egg yolks lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup pecans chopped
  • 1½ cup sweetened coconut flakes
Add sweetened condensed milk, butter and lightly beaten egg yolks to a medium saucepan over medium-low heat. Cook, stirring until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla, coconut flakes, and chopped pecans.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 days. 
4.72 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 735kcal | Carbohydrates: 62g | Protein: 5g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 317mg | Potassium: 251mg | Fiber: 3g | Sugar: 47g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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About the author

Catalina thinks that time in the kitchen should be fun, and we should spend less time cooking and more time eating! As a successful business woman, with a busy career on Wall Street, she develops easy weeknight meals that you can make in 30 minutes or less!. Catalina lives in the NYC metro area with her husband, who is also a great cook, and their 4 year old boy, who gladly helps in the kitchen. Catalina will inspire you to experiment with flavors, try new ingredients and create easy meals with less effort. You can visit her blog Sweet & Savory Meals for more inspiration.
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4.72 from 7 votes (6 ratings without comment)

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Comments

  1. Question: how does sugar and cornstarch and cocoa powder melt in a pan with no liquid!?! Making this now and that step makes no sense. Is it supposed to be added to the melted chocolate and butter mixture? 

    Reply

    1. Hi Lindy, the sugar melts combining with the cocoa powder and cornstarch. The chocolate mixture gets mixed back to step 7.

      Reply

      1. Cooking 3 dry ingredients in a heated pan did absolutely nothing. I had to add half a cup of cream to get the sugar (and other two dry ingredients) to start melting/cooking together. Then I added the rest of the cream. Also, boiling the mixture made the fat in the cream split. I had to make a slurry of 2 teaspoons (more) of corn starch and 1/4 cup of cream to get the mixture stabilized. 

        After adding the chocolate mixture, I only cooked the mixture until it was the same smooth consistency, then I removed it from the heat. Didn’t want anything splitting again.

        Tips: There is no need to boil anything in this recipe, especially since it will be cooked in the oven. 

        I also added an extra half cup of coconut to the topping, it was too liquidity without it. 

        Overall, it’s a delicious pie (just have to tweak it), and I thought it’d be easier than making a German Chocolate cake, but not so much. I still prefer it over the cake, so thanks for sharing.3 stars

        Reply

        1. Thanks for the tips, Lindy! We appreciate you sharing them with us 🙂 Glad you enjoyed this pie!

          Reply

  2. This seems like a good idea, but there are so many issues, I’m not sure I’ll try it…if you boil and simmer cream, it will just burn…if you don’t fully cook the coconut layer, you’ll have raw eggs…and no one else has tried it or commented…so that’s a concern…so I may rework it and let Pinterest know how it is later…

    Reply

    1. Hi Allen, we would love to hear how this recipe turns out for you, it worked great for us as written. The cream is simmered while whisking which keeps it from burning while allowing it to thicken perfectly! Also, the eggs in the coconut layer are cooked with the sweetened condensed milk so that shouldn’t be an issue with the topping. Can’t wait to hear what you think of it!

      Reply