Rich chocolate, sweet coconut, smooth filling and a nutty crunch all come together to make German Chocolate Pecan Pie a delightfully layered dessert. Add a dollop of homemade whipped cream or vanilla ice cream for the most flavorful and decadent dessert you’ve ever tasted.
Chocolatey Coconut Pecan Pie
When it comes to holiday desserts involving nuts, pecan pie is clearly the king. This recipe takes the classic Thanksgiving staple and gives it a chocolaty, coconut-studded upgrade. There are only a handful of ingredients, and it’s super easy to prepare!
German chocolate pecan pie brings just the right mix of deep, rich flavor and light sweetness. All the different ingredients make for a complex burst of flavor in every bite – and the layered texture is just as impressive. You have the flaky pie crust, the gooey center, the smooth chocolate and the crunch of nuts. They all blend together beautifully to make a truly addictive combination.
How Is German Chocolate Different?
German’s chocolate bars, which were used in the original German chocolate cake, have a slightly higher sugar content than semi-sweet chocolate. These days, “German chocolate” describes desserts that are lighter and less rich than other chocolate treats, even if they’re not made with German’s chocolate. Another thing that sets German chocolate recipes apart is that they always include pecans and some form of coconut.
What You’ll Need
This pie includes all the unique flavor elements of the classic German chocolate cake. Scroll down to find the recipe card, which includes the exact amounts for everything.
- Butter: Unsalted butter helps control the amount of salt in the recipe.
- Eggs: Bring to room temperature.
- Light Corn Syrup
- Pecans: Chopped.
- Coconut: Use shredded sweetened coconut flakes.
- Chocolate Chips: Semi-sweet chocolate chips work best for this recipe.
- Pie Crust: You can get a ready-made crust or make your own homemade pie crust.
Can I Use Homemade Pie Crust?
A ready-made pie crust makes this recipe so much quicker and easier. If you have a favorite homemade pie crust recipe, you can definitely use that instead. Just make sure the crust you pick is a regular pie crust and not a graham cracker or other non-traditional variety.
How to Make German Chocolate Pecan Pie
With only 7 steps and 10 minutes of active prep, this pie is so easy to throw together. Relax, sit back and kick up your heels while you wait for the oven to ding.
- Prep Your Materials: Set the oven to 350°F and put the premade crust onto a sheet.
- Make the Base: Add the butter, salt, and corn syrup into a medium saucepan. Whisk the mixture until it melts and incorporates fully. Take the pan off the stove and let it cool for about 5 minutes.
- Add the Eggs: Crack the eggs into a medium bowl and whisk them until the yolks and whites combine. Slowly add the fully cooled corn syrup mixture into the eggs and stir it regularly until everything combines.
- Add Mix-Ins: Add in the chopped pecans, 1/2 cup of the chocolate chips, and the shredded coconut, then fold to combine them until they’re evenly spread throughout the filling.
- Fill the Crust: Add the other 1/2 cup of chocolate chips into the pie crust and spread them evenly across the bottom. Dump the filling over top of the chocolate chip layer.
- Bake: Put the pie into the preheated oven for 35-45 minutes.
- Let Cool and Serve: Let the pie cool completely and add fresh whipped cream and more chocolate chips on top. Slice the pie into 10 even pieces, serve them and enjoy!
Tips for Success
This recipe is so easy to follow, and it always comes out perfect for me. Follow these tips so your baking experience goes just as smoothly as mine!
- Make It Authentic: Get your hands on some real German’s chocolate chips to make this recipe more true to the original. German’s is sold under the larger Baker’s Chocolate label.
- Prevent Over-Browning: If the edges of the crust are browning too fast, cover them with foil. Make sure you wait until they’ve browned to your liking before you cover them, or else they won’t reach your desired doneness.
- Chop the Pecans: A lot of recipes call for halved instead of chopped pecans. While this can give your pie a lovely presentation, the chopped pecans have a better texture and help the flavors to meld.
- Make Sure It’s Done: A pecan pie needs to stay in the oven until the center sets. You don’t want any jiggle when you pull it out, or else the slices will be runny in the middle.
My favorite thing to serve on top of this chocolate pecan pie is a generous dollop of Homemade Whipped Cream. A sprinkle of chocolate chips over the top also makes a great garnish. And if you want to get really fancy, you can drop a scoop of sweet no-churn Vanilla Ice Cream on top to make it a la mode!
Any leftovers should go straight into the fridge. Keep them tightly wrapped or sealed well in an airtight container. They’ll last for about 3 days in there, and you can leave them out on the counter for a bit before eating if you like your pecan pie nice and gooey.
Does This Pie Freeze Well?
Since it has no eggs or dairy, this chocolate pecan pie does great in the freezer. Just wrap it tightly in foil, then slide it into a double-zip freezer bag and pop it in the freezer for up to 3 months. Make sure you let it thaw overnight in the fridge before serving it. You can also freeze it before baking, then let it thaw and bake it as you normally would.
More Decadent Chocolate Pies to Try
- Chocolate Sweet Potato Pie
- Chocolate Buttermilk Pie
- Peanut Butter Chocolate Pie
- Raspberry Chocolate Fudge Pie
German Chocolate Pecan Pie
- 5 tbsp unsalted butter softened
- 1/2 tsp kosher salt
- 2 large eggs
- 1 C light corn syrup
- 2 1/2 C chopped pecan
- 3/4 C shredded sweetened coconut
- 1 C semi-sweet chocolate chips divided
- 1 – 9 in Ready-made pie crust
- Preheat the oven to 350°F and place the premade pie onto a cookie sheet.
- Using a medium bowl, whisk the eggs until combined.
- Using a medium saucepan, combine the butter, salt, and corn syrup.
- Whisk until the butter is melted and combined and smooth.
- Remove from the stove and allow to cool for 5 minutes.
- Gradually pour the corn syrup mixture into the eggs, consistently stirring until combined.
- Fold in the chopped pecans, ½ C chocolate chips, and coconut until combined.
- Pour the other ½ C of chocolate chips into the pie shell and spread evenly.
- Pour the filling over the chocolate chips.
- Place into the oven and bake for 35-45 minutes.
- Allow the pie to cool completely before serving with fresh whipped cream and mini chocolate chips.
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- To Store: Wrap tightly or seal well in an airtight container in the fridge for up to 3 days.
- To Freeze: Wrap tightly in foil and keep in a double-zip freezer bag in the freezer for up to 3 months. Let thaw fully in the fridge before serving. OR: Freeze before baking, then let thaw and bake as normal.
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