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A Slice of German Chocolate Pie on a Plate with a Chocolate Syrup Drizzle

German Chocolate Pie Recipe

  • Author: Beyond Frosting
  • Prep Time: 23 hours
  • Cook Time: 1 hour
  • Total Time: 24 hours
  • Yield: 8 slices

Description

This German Chocolate Pie Recipe has a layer of gooey coconut pecan filling, a homemade German chocolate pudding and a layer of chocolate whipped cream in a flakey pie crust.

Ingredients

  • 1 deep dish pie crust, prepared and blind baked

For the coconut pecan filling

  • ½ cup heavy whipping cream
  • ½ cup granulated sugar
  • 1 tablespoon light brown sugar
  • 4 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • ⅔ cup shredded sweetened coconut
  • ½ cup pecans, chopped

For the chocolate pudding

  • 2 large egg yolks
  • 3 tablespoons all-purpose flour
  • 1/3 cup granulated sugar
  • Dash of salt
  • 1 cup milk (I used nonfat)
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • 4 ounces German chocolate, chopped

For the whipped cream topping

  • 1 ¼ cup heavy whipping cream
  • ½ cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your favorite pie crust and blind bake it. Cool completely.
  2. For the coconut pecan filling: In a medium-sized saucepan, combine the heavy whipping cream, granulated sugar, brown sugar, butter, corn syrup, and vanilla extract.
  3. Cook over medium-low heat, stirring frequently until the mixture is bubbly and thickened.
  4. Remove from the heat and stir in coconut and pecans. Allow the mixture to sit at room temperature for 30 minutes. The filling will continue to thicken as it cools. Pour the filling into the prepared pie crust and refrigerate while you’re preparing the pudding.
  5. For the chocolate pudding: Prepare all the ingredients prior to starting. Place the egg yolks in a separate bowl, whisk and set side.
  6. In a medium saucepan, combine the flour, sugar, and salt and whisk together.
  7. Next, add the milk, heavy whipping cream and vanilla extract to the saucepan. Heat the mixture over medium-low heat, whisking constantly.
  8. Once the mixture is warm (but not boiling) pour about ¼ cup of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
  9. Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
  10. Whisk the pudding until it starts to lightly bubble, then add the chopped chocolate and continue whisking until the chocolate is completely incorporated. Cook for 60 more seconds.
  11. Strain the pudding through a fine sieve once or twice, rinsing the sieve in between.
  12. Pour the pudding over the cooled coconut pecan filling and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
  13. Allow the pudding to cool on the counter for at least 1 hour before refrigerating. Refrigerate 2-3 hours until the pudding has cooled and is firm.
  14. For the whipped cream topping: Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl.
  15. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  16. Slowly add the powdered sugar, cocoa powder and vanilla extract and continue beating on high speed until stiff peaks form. Spread over top of the pie crust

Notes

There are multiple steps to make this pie. It’s best to prepare the crust the day before filling. You can also prepare the coconut pecan filling in advance and store it in the refrigerator. Allow enough time for your pudding to set and cool before adding the whipped cream topping.

If you can’t find German chocolate, try using dark chocolate instead.