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Piece of German chocolate pie on a plate drizzled with chocolate with a bite taken out

German Chocolate Pie

Prep Time: 1 hour
Cook Time: 3 minutes
Refrigerate: 3 hours
Total Time: 4 hours 30 minutes
Servings: 8 slices
Calories: 1124kcal
Author: Catalina
German Chocolate Pie is a delicious dessert loaded with chocolate flavor with a delicious oreo crust. It is the perfect pie to enjoy all year round and is sure to be loved by everyone.

Ingredients

No-Bake Oreo Crust:

  • 3 cups oreo crumbs
  • 6 tablespoons butter melted

Chocolate Filling:

  • 8 ounces German sweet chocolate chopped
  • ¼ cup unsalted butter
  • ¼ cup unsweetened cocoa powder I used Dutch cocoa powder
  • 1 teaspoon vanilla extract
  • cup brown sugar
  • 2 tablespoons cornstarch
  • 1 ½ cups heavy cream
  • 3 large egg yolks
  • 1 ¼ cup pecans chopped

Coconut-Pecan Topping:

  • 14 oz. can sweetened condensed milk
  • cup unsalted butter
  • 2 egg yolks lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup pecans chopped
  • 1 ½ cup sweetened coconut flakes

Garnish:

  • Whole pecans
  • Chocolate sauce

Instructions

No-Bake Oreo Crust:

  • In a medium-size bowl combine melted butter with Oreo crumbs and mix until fully combined.
  • Using a measuring cup, press the cookie crumbs mixture into the bottom and up the sides of a 9 1/2 inches pie pan. Place in the fridge for 20-30 minutes for the crust to harden.

Chocolate Filling:

  • Preheat oven to 350 degrees F.
  • Add chocolate and butter to a medium, microwave-safe bowl and microwave until melted. Stir until smooth, and add vanilla extract to the mixture.
  • Add sugar, cocoa powder and cornstarch to a small size saucepan and place it over medium heat.
  • Once sugar is melted, whisk in heavy cream and cook stirring until the mixture thickens and is bubbly, for about 5-8 minutes. Reduce heat to low and simmer for 2-3 minutes. Remove from heat and set aside.
  • Add room temperature egg yolks to a small bowl. Whisk in a small amount of the CREAM mixture into the egg yolks, continuing to add small amounts. You don't have to add ALL the mixture to the eggs, just enough to temper them, so they don't curd when combined with the hot mixture.
  • Add the EGG mixture to the remaining CREAM mixture and place the pan over medium heat. Whisk constantly and bring to a gentle boil, cook stirring for about 2 minutes. Remove from heat.
  • Stir in melted chocolate mixture until fully combined.
  • Fold in the chopped pecans.
  • Pour chocolate mixture into the prepared crust.
  • Bake for 25-30 minutes, until set.
  • Cool completely before adding the Coconut-Pecan Topping.

Coconut-Pecan Topping:

  • 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 5-7 minutes.
  • Remove from heat and stir in vanilla, coconut flakes, and chopped pecans.
  • Cool the mixture, then spread it on top of the chocolate layer.
  • Garnish with whole pecans.
  • Refrigerate at least 3 hours before serving.
  • Serve drizzled with chocolate sauce.

Nutrition

Calories: 1124kcal | Carbohydrates: 93g | Protein: 12g | Fat: 80g | Saturated Fat: 40g | Cholesterol: 258mg | Sodium: 323mg | Potassium: 429mg | Fiber: 5g | Sugar: 65g | Vitamin A: 1635IU | Vitamin C: 2mg | Calcium: 219mg | Iron: 4mg