If you love german chocolate cake, then you’ll love this recipe: homemade german chocolate pie. It’s so rich and creamy.
Pair it with a big glass of ice cold milk and you have the breakfast of champions! I kid…well sort of. We all know that if there’s pie for dessert, chances are (if there is any left), there will be pie for breakfast too.
We are updating this favorite pie recipe with some new photos and a video! Now you can see just how to make it! (video below)
We are big chocolate lovers at our house, and by we I mostly mean my daughter and I. For some reason the boys in our house are vanilla lovers all the way, but we don’t mind, because it only means more chocolate for us. (wink)
This post has a mix of the old and new photos…I wanted to leave both up. Which one will you pin…the old or the new?
This pie is like chocolate pudding and german chocolate cake happy together.
Here’s a bit of the step by step in photos. The full recipe will follow.
German Chocolate Pie
Chocolate pie meets german chocolate cake. We love this pie!
Ingredients
- 1/3 cup coconut flakes
- 1/3 cup chopped pecans
- 1/3 cup brown sugar packed
- 1/3 cup butter
- homemade pie shell baked and ready to go
- 1 large cook and serve vanilla jello pudding (not instant)
- 2 ½ cups milk
- 1 german chocolate bar
Instructions
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Heat the coconut, pecans, butter and brown sugar until sugar dissolves.
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Pour this mixture into the already baked pie shell and bake at 450’ for just 5 minutes. Let it cool.
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For the chocolate filling, add the vanilla pudding, milk and chocolate bar to a saucepan and cook according to pudding directions for pie.
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Cool 5 minutes stirring occasionally, until the chocolate is well combined with the pudding mix and milk.
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Pour the chocolate pudding into the pie shell.
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Chill the pie in the fridge for 4 hours or overnight.
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When ready to serve, top with fresh whipped cream and chocolate shavings.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
If you’re in need of a good pie crust recipe…this is it!
That’s it! I hope you love it as much as we do!
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This looks delicious!
Thanks Stephanie! It really is so good!
this doth been pinned.
yay! thanks Ellen! 🙂
How many ounces of chocolate?
Hi! I think it’s an average sized chocolate bar. 6oz.
I know I am going to love this recipe! Pinned!
You are my hero!
Can’t find the recipe 🙁
It’s there now! Sorry for the confusion.
Good morning,
I love the font you used on your recipe for German chocolate pie and was wondering if you would be willing to share the name of it with me?
Just found your blog via Pinterest and have started following you.
Thanks,
Thank you!! i started making this recipe in the 70’s and my Mom misplaced the recipe. Thank you for posting this!!
Can I freeze the pie?
Thanks for sharing;)
Hi Sandra! We’ve never frozen this one. I’m not sure how well it will freeze.
Would I be able to make this pie tonight, chill it overnight, and serve tomorrow at thanksgiving without the crust getting soggy?
Hi Taylor! YES! totally!!
For the chocolate bar is it the “baking” chocolate or a special kind of chocolate candy bar?
Hi! It is a baking German Chocolate Bar found on the baking isle.
Hi Kami, just found your blog accidentally on my Facebook page.. I LOVE IT ..Now for this DELICIOUS recipe I am curious if I have missed something? It says bake the pie crust for 5 minutes.. I know it can’t be done in 5 minutes so should I prebake the crust before adding the pecan layer? Thanks for sharing 🤗
Hi Bea! Thanks for the nice comments! The pie crust is baked BEFORE the coconut pecan mixture is baked in the crust for just 5 minutes. Hope this helps!