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German Chocolate Pie is based on German Chocolate Cake. This tasty pie has a buttery crust that’s filled with a rich and creamy chocolate ganache and topped with a brown sugar, coconut, and pecan topping.
What is the origin of German Chocolate Cake?
Fun fact! The delightful flavor combinations of German Chocolate Pie and German Chocolate Cake don’t actually come from Germany! German Chocolate Cake (which is the inspiration for this pie) was created by Samuel German, an American Baker who worked for Baker’s Chocolate Company and created sweet chocolate called “German’s Sweet Chocolate.” In 1957, a homemaker in Texas submitted her recipe for “German’s Chocolate Cake” to the Dallas Morning News, and the recipe soon spread to newspapers all over the United States.
What ingredients do I need to make German Chocolate Pie?
Semi-sweet chocolate chips – Semi-sweet chocolate chips are rich and balance well with the sweetness of the topping.
Heavy whipping cream – Makes the ganache creamy and soft.
Unsalted butter, cubed – Adds shine to the ganache and helps it firm up as it chills.
Vanilla extract
Salt – Complements the chocolate and balances out the sweetness.
Baked pie crust – You can make a homemade crust, use a refrigerated pie crust, or a frozen pie crust.
Large egg yolks – Helps thicken the topping. These will be fully cooked.
Dark brown sugar – Adds sweetness to the topping.
Evaporated milk
Sweetened coconut flakes
Chopped pecans
What equipment do I need to make German Chocolate Pie?
You’ll need the following:
• Small saucepan
• Small bowl
• Whisk
How do I make a German Chocolate Pie?
Place the chocolate chips, heavy whipping cream, and butter in a small saucepan over medium heat. Stir constantly until the chocolate has melted completely and the mixture is smooth. Remove from heat, and stir in the vanilla extract and salt.
Pour the ganache into the baked pie crust, and place it in the refrigerator for 2 hours or until the top is slightly set.
Make the coconut pecan topping while the pie is in the refrigerator. Drop the egg yolks into a small bowl and whisk in 1 tablespoon of dark brown sugar until combined. Set the bowl aside.
Add the remaining dark brown sugar, evaporated milk, and butter to a small saucepan over medium heat and stir until the sugar has dissolved. Remove from heat, and pour about ¼ cup of the brown sugar mixture into the egg yolks, and whisk quickly to temper the yolks.
Place the saucepan back over medium heat and pour the egg yolk mixture into the saucepan. Whisk until the mixture starts to thicken and bubble, then remove from the heat immediately.
Mix in the salt, vanilla, coconut flakes, and chopped pecans. Set the topping aside to cool.
Once the pie has been in the fridge for two hours, spoon the coconut and pecan topping on top of the pie evenly. Cover the pie with plastic wrap and chill for another 2-3 hours or until the ganache is completely set.
Serve chilled.
Are there any substitutes I can make for the ingredients?
There are a few:
You can chop up 4 (4-ounce) semi-sweet chocolate bars and melt those with the cream for the ganache instead of chocolate chips.
Use salted butter instead of unsalted butter for the ganache and topping. You’ll want to omit the added salt.
Light brown sugar can be used instead of dark brown sugar, but the color will be lighter and the flavor won’t be as rich.
How do I store German Chocolate Pie?
Cover the German Chocolate Pie with plastic wrap and keep it in the refrigerator for up to 4 days.
You can also store the pie in the freezer for up to 2 months, but you’ll want to cover it with both plastic wrap and foil to prevent freezer burn. Thaw it out overnight in the fridge.
Any other tips for making this recipe?
Make sure all of the chocolate has melted before removing it from the heat. You want a smooth ganache with no chunks of chocolate.
Stir the ganache and topping constantly while it is over heat to prevent it from scorching on the bottom of the pan.
You’ll want the ganache to be a little soft when you add the topping because it will help the topping stay on top better.
German Chocolate Pie
Equipment
- 1 Small Saucepan
- 1 Small mixing bowl
- 1 Whisk
Ingredients
- 1 (9-inch) pie crust, baked
Chocolate Ganache Filling
- 2 cups semi-sweet chocolate chips
- 1 ½ cups heavy whipping cream
- 4 tablespoons unsalted butter cubed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Coconut Pecan Topping
- 2 large egg yolks
- ½ cup dark brown sugar packed and divided
- ½ cup evaporated milk
- 4 tablespoons unsalted butter cubed
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened coconut flakes
- ½ cup chopped pecans
Instructions
Chocolate Ganache Filling
- Place the chocolate chips, heavy whipping cream, and butter in a small saucepan over medium heat. Stir constantly until the chocolate has melted completely and the mixture is smooth. Remove from heat, and stir in the vanilla extract and salt.
- Pour the ganache into the baked pie crust, and place it in the refrigerator for 2 hours or until the top is slightly set.
Coconut Pecan Topping
- Make the coconut pecan topping while the pie is in the refrigerator. Drop the egg yolks into a small bowl and whisk in 1 tablespoon of dark brown sugar until combined. Set the bowl aside.
- Add the remaining dark brown sugar, evaporated milk, and butter to a small saucepan over medium heat, and stir until the sugar has dissolved. Remove from heat, and pour about ¼ cup of the brown sugar mixture into the egg yolks, and whisk quickly to temper the yolks.
- Place the saucepan back over medium heat and pour the egg yolk mixture into the saucepan. Whisk until the mixture starts to thicken and bubble, then remove from the heat immediately. Mix in the salt, vanilla, coconut flakes, and chopped pecans. Set the topping aside to cool.
- Once the pie has been in the fridge for two hours, spoon the coconut and pecan topping on top of the pie evenly. Cover the pie with plastic wrap and chill for another 2-3 hours or until the ganache is completely set.
- Serve chilled.
Notes
- Make sure all of the chocolate has melted before removing it from the heat. You want a smooth ganache with no chunks of chocolate.
- Stir the ganache and topping constantly while it is over heat to prevent it from scorching on the bottom of the pan.
- You’ll want the ganache to be a little soft when you add the topping because it will help the topping stay on top better.
- Inspired by a German Chocolate Cake!
Nutrition
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