How to Make German Chocolate Pie | Best German Chocolate Pie Recipe
When German chocolate cake is good, it's so good. The rich chocolate, the chopped pecans, the shredded coconut—I don't know if there's any better combo on this earth. But do you want to know what's a lot easier than making German chocolate cake? German chocolate pie. The layered cake requires baking the actual cake and making the filling, plus the frosting. The hardest part of this pie recipe is letting it cool before you slice it. I always make a chocolate pie for a Thanksgiving dessert, and this is a different one to switch it up!
What is German chocolate pie made of?
German chocolate pie is made with many of the same staples as the cake: chocolate, eggs, pecans, and shredded coconut. Instead of making a separate chocolate cake and coconut frosting, the pie combines everything in the filling! There's some sweetened condensed milk and vanilla that help tie it all together.
How do you know when German chocolate pie is done?
The filling won't set completely in the oven, which is why you have to refrigerate it. Pull it out of the oven when the top has puffed up a tiny bit, but the center seems slightly jiggle.
Does a cooked chocolate pie need to be refrigerated?
Yep! Since it's a custard filled pie, it has to be refrigerated. Wrap it loosely in plastic wrap and refrigerate after it has cooled completely.
YIELDS:
8 - 10 serving(s)
PREP TIME:
40 mins
TOTAL TIME:
1 hr 15 mins
Ingredients
1 Perfect Pie Crust round, thawed slightly
All-purpose flour, for dusting
1 c. semisweet chocolate chips
3 tbsp. salted butter
3 large eggs
1 (14-oz.) can sweetened condensed milk
1 tsp. kosher salt
1 tsp. vanilla extract
3/4 c. chopped pecans, plus more for topping
3/4 c. unsweetened shredded coconut, plus more for topping
Whipped cream and shaved chocolate, for topping
Directions
1
Preheat the oven to 350˚F. Line a rimmed baking sheet with foil. On a floured surface, roll out the pie dough into a 12-inch circle, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers.
2
Place the chocolate chips and butter in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring between each, until melted. Scrape the melted chocolate into a large bowl. Add the eggs and whisk until combined. Add the condensed milk, salt, and vanilla and whisk until combined. Stir in the pecans and coconut.
3
Pour the chocolate mixture into the crust. Put the pie on the baking sheet and bake until the filling puffs a little and the top is set but the center is still slightly jiggly, 35 to 40 minutes. Transfer to a rack and let cool completely, about 2 hours. Top with whipped cream, chopped pecans, coconut, and shaved chocolate.
Jill's Memaw's German Chocolate Pie - Plantbased
Memaw's German Chocolate Pie by Jill McKeever
To prepare the crust:
2 cups rolled oats
1/2 cup pitted dates, soaked
1/4 cup almond butter, warmed
4 tablespoons water
For the crust, use a food processor to process the rolled oats and dates into a fine, crumbly texture. Add almond butter and process for about a minute. Add 3 tablespoons water; pulse until the mixture comes together without crumbling. If it’s not holding together, add more water, 1 teaspoon at a time. Transfer to a pie plate. Press mixture into pie plate evenly around the base and up the sides. Set aside.
To prepare the pie filling:
4 ounces semisweet baking chocolate
3/4 cup granulated sugar
12-ounces evaporated soy milk
3 eggs worth of Ener-G Egg Replacer
2/3 cup unsweetened coconut flakes
1/3 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 350ºF degrees.
Combine chocolate, sugar, and evaporated soy milk in a medium saucepan; cook over medium heat,
stirring often, until mixture just comes to a boil. Remove from heat. Whisk in egg
replacer; stir in coconut, pecans, and vanilla. Pour into pie crust.
Bake 35 minutes. Allow to cool completely before serving. It's best served the next day.
Can be made 2-days ahead of serving.
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How To Make A German Chocolate Pie - DIY Food & Drinks Tutorial - Guidecentral
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About this DIY project:
- Title: Make a German Chocolate Pie
- Maker: Hannah Fawn Johnson -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- A small pie crust
- 2.5 Tbs melted butter
- 1/3 cup plus 2 Tbs chocolate chips
- 2.5 Tbs flour
- 2.5 Tbs sugar
- 2.5 Tbs brown sugar
- 1 egg
- 1/3 cup chopped pecans
- 1/4 cup flaked coconut.
- 1/3 tsp vanilla
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German Sweet Chocolate Pie -- Frozen Dessert
German Sweet Chocolate Pie -- Frozen Dessert
GERMAN SWEET CHOCOLATE PIE
INGREDIENTS
4 ounces Baker's German Sweet Chocolate
1/3 cup milk, divided use
2 tablespoons granulated sugar
4 ounces cream cheese
1 (8 ounce) tub Cool Whip topping, thawed
1 Oreo pie crust
DIRECTIONS
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring frequently until chocolate is melted.
Beat sugar into cream cheese until fluffy; add remaining milk and chocolate mixture and beat until smooth.
Fold in whipped topping and blend until smooth.
Spoon into crust.
Freeze until firm, at least 4 hours.
Garnish with additional whipped topping and chocolate curls, if desired.
Best served frozen
Enjoy !!!
Marie
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Quick & Delicious German Chocolate Pie
A delicious pie that is quick and easy to make
Quick and Easy German Chocolate Fudge Pie-SOOO GOOD!
This pie is the perfect combination of rich chocolate, pecans and coconut for a heavenly dessert that many will be begging you to make again or they will ask for the recipe!
FOR THE PIE:
1 unbaked 9-inch pie crust
1/2 cup butter ((1 stick), melted)
1 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup all-purpose flour
1/3 cup cocoa
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
FOR THE FROSTING:
1 (14 oz.) can sweetened condensed milk
3 egg yolks (, lightly beaten)
1/2 cup butter ((1 stick))
1 teaspoon vanilla
1 1/2 cups sweetened flaked coconut
3/4 cup chopped pecans
Pinch of salt
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a medium bowl combine melted butter, sugar, vanilla, and eggs until well blended. Stir in flour, and cocoa until smooth. Stir in chocolate chips and pecans.
Pour the mixture into the prepared pie crust and spread evenly. Bake for 25-30 minutes or until the center no longer jiggles and an inserted toothpick comes out clean. Cool completely.
Meanwhile, make the frosting by stirring together the condensed milk, egg yolks, and butter in a medium saucepan. Cook over medium-low heat, whisking constantly until thick and bubbly.
Remove from the heat and stir in the vanilla, coconut, pecans and a pinch of salt. Cool completely before spreading over pie.