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Classic Creamy German Chocolate Pie with No-Bake Crust Option

A perfect slice of german chocolate pie showing a rich chocolate layer topped with toasted coconut.
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You can make this rich, decadent German Chocolate Pie easily. It features a creamy chocolate filling and a sweet coconut-pecan topping. We include instructions for both a traditional baked crust and a simple no-bake graham cracker crust.

Ingredients

Scale
  • For the Crust (Choose One):
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • OR
  • 1 standard 9-inch unbaked pie crust (from scratch or store-bought)
  • For the Filling:
  • 1 1/2 cups granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Coconut-Pecan Topping:
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 4 tablespoons unsalted butter
  • 1 large egg yolk, lightly beaten
  • 1 cup flaked coconut, lightly toasted
  • 1/2 cup chopped pecans, lightly toasted

Instructions

  1. Prepare the Crust: If using the graham cracker crust, combine crumbs, sugar, and melted butter. Press firmly into a 9-inch pie plate. Chill for 30 minutes. If using a pre-made crust, prepare according to package directions for blind baking, if necessary.
  2. Make the Chocolate Filling: In a medium saucepan, whisk together the 1 1/2 cups sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth.
  3. Cook the Filling Base: Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  4. Temper the Egg Yolks: Remove the saucepan from the heat. In a small bowl, whisk the 3 egg yolks. Slowly pour about 1 cup of the hot chocolate mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
  5. Finish the Filling: Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the filling is thick. Do not boil.
  6. Add Butter and Vanilla: Remove from heat. Stir in the 2 tablespoons of butter and vanilla extract until smooth.
  7. Fill the Crust: Pour the hot chocolate filling into your prepared crust (chilled graham cracker or baked pastry crust). Set aside while you make the topping.
  8. Make the Coconut-Pecan Topping: In the same saucepan (no need to wash), combine the 1 cup sugar, evaporated milk, and 4 tablespoons butter. Cook over medium heat, stirring until the sugar dissolves and the mixture begins to bubble.
  9. Cook the Topping: Continue cooking, stirring constantly, for about 2 minutes until the mixture thickens slightly. Remove from heat.
  10. Add Yolks and Nuts: Whisk the remaining egg yolk in a small bowl. Slowly whisk in about 1/2 cup of the hot topping mixture into the yolk. Pour the tempered yolk mixture back into the saucepan with the rest of the topping. Stir in the toasted coconut and pecans.
  11. Top the Pie: Immediately spoon the warm coconut-pecan topping evenly over the chocolate filling.
  12. Chill: Refrigerate the pie uncovered for at least 4 hours, or until the filling is completely set.

Notes

  • To toast coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to avoid burning.
  • This pie is best served chilled. You can make the chocolate filling one day ahead and store it covered in the refrigerator. Add the topping just before serving.
  • For a richer chocolate flavor, use bittersweet chocolate chips melted into the filling base instead of cocoa powder, adjusting liquid slightly if needed.

Nutrition

Find it online: https://frostedfancies.com/german-chocolate-pie/