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Decadent Coconut Pecan German Chocolate Pie Recipe

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Do you love german chocolate cake? Then you’ll love a twist on the original! I was looking for a new fall pie to add to my repertoire of yummy pies and this one fits the bill. Enjoy this decadent coconut pecan German chocolate pie recipe!

Decadent Coconut Pecan German Chocolate Pie Recipe

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What is German Chocolate?

Before we dive into the recipe, let’s answer the question: what is german chocolate?

I wondered this as I was buying the ingredients because I didn’t know what made it different than other chocolate.

Coconut Pecan German Chocolate Pie Ingredients in a kitchen.

After some research, I discovered that the main difference is that german chocolate has a higher sugar content than other chocolates. Therefore, the outcome of your baking will be sweeter.

Ironically, it appears that Sam German created german chocolate in the 1850s. However, Sam was American.

A recipe was printed in a newspaper with the name, “German’s Chocolate Cake“. This was later reprinted without the S and therefore, german chocolate was born in America!

Now that we have that history lesson out of the way, let’s get to some recipes!

Fall Baking Recipes

Joining me today are some talented bloggers each sharing their own fall baking recipes! Dessert, breads, and generally anything baking related is basically my favorite food group. So I can’t wait to dive into their recipes myself.

Baking Recipes Pinterest Graphic

Make sure you check out their delicious recipes at the end of this post!

Coconut Pecan German Chocolate Pie Recipe

This coconut pecan german chocolate pie is absolutely decadent. It is rich, filling, and full of flavor.

I’d call it a beginner to mid-level baker skill recipe. But only because there are multiple steps to take and specific timing to stick to for best results. It isn’t hard, but it also isn’t a dump and go pie recipe.

Coconut Pecan German Chocolate Pie Ingredient List

There are two main ingredient lists for this Coconut Pecan German Chocolate Pie Recipe: Filling and Topping.

(You can find a printable version of this recipe at the end of this post.)

Filling Ingredients

  • Refrigerated pie crust (or homemade crust of your choice)
  • 4 ounces chopped german chocolate
  • 2 ounces chopped unsweetened chocolate
  • 14 ounces sweetened condensed milk
  • 4 egg yolks
  • 1 tsp. vanilla extract (for best flavor, don’t use imitation)
  • 1 cup chopped sea salt or regular salted pecans

Topping Ingredients

  • 1/2 cup brown sugar, packed
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cut into slices
  • 2 egg yolks
  • 1 cup flaked coconut
  • 1 tsp. vanilla extract
  • 1/2 cup salted pecans

Coconut Pecan German Chocolate Pie Baking Steps

First, preheat your oven to 400 degrees.

Place your pie crust into a 9″ pie plate and flute edges or fold as desired. Prick dough with a fork.

Folding a pie crust.

Place two layers of tin foil inside the pie crust and weigh down with rice or pie weights. Bake for 11 minutes, then remove the tin foil and bake another 5-8 minutes or until lightly browned.

Baked pie crust

Remove the pie crust and set aside to cool. Reduce your oven heat to 350 degrees.

Filling Steps

Next, melt all chocolate in a glass bowl 30 seconds at a time. Stir in between each 30 second timeframe and remove when chocolate is fully melted. Stir and set aside to cool.

Now it’s time to start combining! In your bowl with the melted chocolate, whisk in egg yolks, milk and vanilla. Once that’s well combined, add pecans.

Pour this mixture into your baked pie crust and bake at 350 for 16-19 minutes or until a knife comes out clean.

Coconut Pecan German Chocolate Pie filling

Cool for 45 minutes to 1 hour on a wire rack.

Baked Coconut Pecan German Chocolate Pie cooling on a rack.

Topping Steps

While your pie filling is cooling, you can work on the topping.

Butter and sugar in a pot.

In a small saucepan, combine the brown sugar, butter and cream. Bring the mixture to a boil over medium heat, stirring constantly. Remove it from the heat once the sugar has dissolved.

Woman stirring mixture on a stove.

Next, place the 2 egg yolks in a small bowl and whisk a small amount of the hot mixture in. Dump that bowl back into the pot once it is mixed well and return the pan to the stovetop.

Hot mixture being added to eggs.

Cook 2-3 minutes, whisking constantly, until the mixture thickens. Remove from heat and stir in coconut and vanilla. Cool for 10 minutes.

Coconut in a pot with topping mixture.

Once the mixture has cooled for 10 minutes and your pie filling is completely cool, place the topping over the filling.

Coconut Pecan German Chocolate Pie topping

Finally, sprinkle the remaining 1/2 cup of salted pecans on top. Refrigerate loosely covered for 3 hours or until cold.

Coconut Pecan German Chocolate Pie on a wire rack.

Serve with coconut garnish, as is, or with vanilla ice cream!

Coconut Pecan German Chocolate Pie with pumpkins.

Favorite Baking Supplies

I hope that you enjoyed this recipe! It is a truly indulgent pie with loads of flavor. A little goes a long way. From one pie, you can safely serve 8-10 people as the slices don’t need to be huge due to its richness.

Fall pie with pumpkins and a kitchen towel.

It is the perfect compliment to a fall meal. If you’re looking for more fall pie recipes, make sure to check out these favorites too!

Here are affiliate links to my favorite baking supplies.

Baking supply graphic
  1. Clear glass baking bowls
  2. Heavy duty cooling rack (set of 4)
  3. Stainless Steel Measuring Set
  4. Silicone Spatula Set
  5. Deep Dish Pie Plate (set of 2)
  6. Linen Kitchen Towels (set of 2)
  7. Pie Pedestal with Cover
  8. Baking Mat & Tray Liner
  9. Silicone Whisk

You can find more of my favorite and easily shoppable kitchen essentials and decor here!

Coconut Pecan German Chocolate Pie with pumpkins.

Decadent Coconut Pecan German Chocolate Pie Recipe

Yield: 8-10
Prep Time: 50 minutes
Cook Time: 35 minutes
Additional Time: 3 hours
Total Time: 4 hours 25 minutes

This coconut pecan german chocolate pie is absolutely decadent. It is rich, filling, and full of flavor. Enjoy this indulgent dessert as is or served with vanilla bean ice cream and salted caramel topping.

Ingredients

  • Filling:
  • Refrigerated pie crust (or homemade crust of your choice)
  • 4 ounces chopped german chocolate
  • 2 ounces chopped unsweetened chocolate
  • 14 ounces sweetened condensed milk
  • 4 egg yolks
  • 1 tsp. vanilla extract (for best flavor, don't use imitation)
  • 1 cup chopped sea salt or regular salted pecans
  • Topping:
  • 1/2 cup brown sugar, packed
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cut into slices
  • 2 egg yolks
  • 1 cup flaked coconut
  • 1 tsp. vanilla extract
  • 1/2 cup salted pecans

Instructions

    1. First, preheat your oven to 400 degrees.
    2. Place your pie crust into a 9" pie plate and flute edges or fold as desired. Prick dough with a fork.
    3. Place two layers of tin foil inside the pie crust and weigh down with rice or pie weights. Bake for 11 minutes, then remove the tin foil and bake another 5-8 minutes or until lightly browned. Remove the pie crust and set aside to cool. Reduce your oven heat to 350 degrees.


    Filling

    1. Melt all chocolate in a glass bowl 30 seconds at a time. Stir in between each 30 second timeframe and remove when chocolate is fully melted. Stir and set aside to cool.
    2. In your bowl with the melted chocolate, whisk in egg yolks, milk and vanilla. Once that's well combined, add pecans.
    3. Pour this mixture into your baked pie crust and bake at 350 for 16-19 minutes or until a knife comes out clean. Cool for 45 minutes to 1 hour on a wire rack.


    Topping

    1. In a small saucepan, combine the brown sugar, butter and cream. Bring the mixture to a boil over medium heat, stirring constantly. Remove it from the heat once the sugar has dissolved.
    2. Next, place the 2 egg yolks in a small bowl and whisk a small amount of the hot mixture in. Dump that bowl back into the pot once it is mixed well and return the pan to the stovetop.
    3. Cook 2-3 minutes, whisking constantly, until the mixture thickens. Remove from heat and stir in coconut and vanilla. Cool for 10 minutes. Once the mixture has cooled for 10 minutes and your pie filling is completely cool, place the topping over the filling.
    4. Finally, sprinkle the remaining 1/2 cup of salted pecans on top. Refrigerate loosely covered for 3 hours or until cold.
Nutrition Information:
Yield: 8-10 Serving Size: 1 slice
Amount Per Serving: Calories: 800Total Fat: 55gSodium: 230mgCarbohydrates: 75g

More Fall Baking Recipes

Thanks so much for stopping by the blog today. I hope you enjoy this delicious dessert.

Coconut Pecan German Chocolate Pie filling
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Make sure to check out more fall baking recipes from my talented friends below!

13 Fabulous Fall Baking Recipes

The Most Amazing Pumpkin Sheet Cake – Twelve on Main

Fall Pear and Cranberry Tart – My 100 Year Old Home

Mini Pumpkin Bundt Cakes – Happy Happy Nester

Soft Pumpkin Spice Cookies – Paint Me Pink

Old Fashioned Apple Crumble – Sincerely, Marie

Mini Pumpkin Spice Loaves with Cream Cheese Icing – Life Is Better At Home

How To Make Pumpkin Pie From Scratch – The DIY Mommy

Pumpkin Cheesecake Crumble Bars – Maison De Cinq

Maple Crumble Muffins with Maple Butter Glaze – Finding Lovely

Decadent Coconut Pecan German Chocolate Pie – Grace In My Space

Apple Butter Pecan Loaf – My Sweet Savannah 

Chewy Molasses Cookies – Most Lovely Things

Easy Fall Apple Tart – inspiration For Moms

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