This German Chocolate Pie is next-level indulgence! It has a chocolate cookie crust filled with a rich, chocolate filling, and topped with gooey coconut pecan topping. This one is for the chocoholics!
Love a good chocolate pie? Try this Chocolate Cream Pie!
When it comes to pie, I tend to gravitate towards the fruit pies.
But they may have to move aside this year. Because I’ve gone to the chocolate side.
German chocolate anything is always a yes for me, but in pie form as this German Chocolate Pie? I can’t resist.
This is a very rich pie, so a little goes a long way. But that didn’t stop my family from devouring several of this pies!
Ingredients
- Oreo Cookies: I like the Oreo crust, but if you want to cut back on the chocolate, you can use a regular pie crust. I use regular Oreos, and leave the cream in the cookies.
- Butter: I use unsalted butter. You need butter for the crust, filling, and topping.
- Egg Yolks: You will only be using egg yolks in this recipe, both for the filling and the topping. You can save the whites for another use.
- Sweetened Condensed Milk: Make sure this is sweetened condensed milk, not evaporated milk.
- Cornstarch: The cornstarch helps to thicken the filling and for it to set up properly.
- Milk: I use 2% milk, but 1% or whole milk should also work.
- Chocolate: I like to use a combination of German chocolate and semi-sweet chocolate. You really could use all of one or the other, but I think the combination gives the pie the perfect chocolate flavor.
- Vanilla: Use pure vanilla extract for the best results.
- Sugar: You will need light brown sugar for the topping.
- Cream: Where I live, this is labeled as heavy whipping cream.
- Coconut: I use sweetened, shredded coconut. You could definitely use unsweetened coconut, though – this pie is plenty sweet without the added sugar!
- Pecans: This is a traditional German chocolate ingredient.
How to Make German Chocolate Pie
STEP 1: Make your cookie crust. This is simply made using Oreo cookies and butter. Press the crust into your pie dish, then bake for 10 minutes. Cool this completely before you make the filling.
STEP 2: To make the filling, whisk the egg yolks with the sweetened condensed milk and the cornstarch. Once combined, whisk in the milk. Cook this mixture together until it thickens.
STEP 3: Once thickened, remove from the heat and stir in both chocolates along with the butter and the vanilla. Mix until smooth.
STEP 4: Pour the filling into your cooled crust, cover, and refrigerate. You want this completely set up, so a minimum of 4 hours, but overnight is best.
STEP 5: To make the topping, mix together the brown sugar, cream, and butter. Cook this together until the sugar has dissolved.
STEP 6: Whisk the egg yolks in a small bowl. While whisking, pour a small amount of the hot sugar and cream mixture into the yolks. Then, while whisking, pour this mixture back into the pan. Cook this all together, whisking constantly, until thickened.
STEP 7: Remove from the heat and stir in the coconut, pecans, and vanilla.
STEP 8: Pour the topping over the chilled pie and return the pie to the refrigerator. Chill for another 4 hours, or until the topping is chilled through and set up.
Tips and Tricks
This pie does take some time in the refrigerator, so make sure you account for that. I like to make the crust and filling on day one, then refrigerate it overnight. Then add the topping the morning that I want to serve it, then refrigerate it until you are ready to serve.
You’ll want to make sure you are using a deep dish pie plate so that the filling and the topping will all fit.
Cook the filling slowly, whisking or stirring very often, so that you avoid scrambling the eggs.
This is a very rich pie, so I usually cut the slices smaller than I would with a regular pie.
More Pie Recipes
Chocolate Chip Cookie Pie
Ches Pie
Lemon Meringue Pie
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German Chocolate Pie
Ingredients
Crust:
- 25 Oreo cookies
- 5 tablespoons butter melted
Filling:
- 6 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup cornstarch
- 2 cups whole milk
- 4 oz German chocolate chopped
- 4 oz semi-sweet chocolate chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Topping:
- 3/4 cup packed light brown sugar
- 3/4 cup heavy whipping cream
- 6 tablespoons unsalted butter cut into cubes
- 3 large egg yolks
- 1 1/2 cups sweetened shredded coconut
- 1/3 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF.
- Place the Oreo cookies in a food processor and process until you have fine crumbs. (Do not remove the filing.) Add the melted butter and pulse a few times until fully combined.25 Oreo cookies, 5 tablespoons butter
- Press the Oreo mixture into a 9-inch deep dish pie dish. (I like to use a measuring cup with a flat bottom to press the crust into the bottom and sides of the dish.) Bake in the preheated oven for 10 minutes. Remove and let the crust cool completely.
- To make the filling, whisk together the egg yolks, sweetened condensed milk, and cornstarch in a medium pan. Whisk in the milk.6 large egg yolks, 1 (14 oz) can sweetened condensed milk, 1/3 cup cornstarch, 2 cups whole milk
- Set over low heat and cook, stirring often, until it starts to thicken. Once it starts to bubble and the mixture has thickened up, remove from the heat and adding the German chocolate, semi-sweet chocolate, butter, and vanilla. Stir until the mixture is smooth.4 oz German chocolate, 4 oz semi-sweet chocolate, 2 tablespoons butter, 1 teaspoon vanilla extract
- Pour the filling into the cooled pie crust. Smooth the top with a spatula, the cover with plastic wrap, with the wrap touching the top of the filling. Refrigerate at least 4 hours, but preferably overnight.
- To make the topping, mix together the brown sugar, cream, and butter in a medium saucepan. Cook over medium heat until the sugar has dissolved.3/4 cup packed light brown sugar, 3/4 cup heavy whipping cream, 6 tablespoons unsalted butter
- Place the egg yolks in a small bowl and whisk. Slowly whisk a small amount of the brown sugar mixture into the eggs, whisking constantly. Transfer it all back to the saucepan and continue to cook over medium heat, whisking constantly , until the mixture thickens.3 large egg yolks
- Once thickened, remove from the heat and stir in the coconut, pecans, and vanilla.1 1/2 cups sweetened, 1/3 cup chopped pecans, 1 teaspoon vanilla extract
- Spread the topping over the chilled pie. Cover and return the pie to the refrigerator for 4 hours, or until cold and set.
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