This post may contain affiliate links. Please read our disclosure policy.
This German Chocolate Pecan Pie combines German Chocolate Cake and Pecan Pie into one fabulous holiday dessert!
This German Chocolate Pecan Pie is a holiday favorite dessert at our house! Why not? It combines two of popular desserts into one incredible pie!
Pecan Pie is a perennial favorite and the German Chocolate Cake for us is a special occasion cake! What can be better than combining the two! This German Chocolate Pecan Pie is so popular that some of our friends have requested it.
It is easy to double or triple the recipe to make multiple pies and share them with friends. Or I won’t tell anyone if you keep them for yourself! 😉
The pecans and coconut in this German Chocolate Pecan Pie make it sweet and crunchy.
Go ahead and cut a slice of this German Chocolate Pecan Pie for yourself and give it a try!
Whether you make this German Chocolate Pecan Pie for yourself or for friends, or both, it is certain to be a hit!
This beautiful German Chocolate Pecan Pie is incredibly delicious with coconut, pecans, and chocolate!
If you like this pie, be sure to check out my other pies, including Mini Pecan Pies, Pecan Cream Pie, and Kentucky Derby Pie, and these other wonderful pies below.
No Bake Chocolate Peanut Butter Pie
Cinnamon Apple Pie Bread Pudding
If you like this recipe, be sure to follow us on:
Email | Facebook | Twitter | Pinterest | Instagram
Recipe
Ingredients
Chocolate Filling
- 1 4-oz. bar German's sweet chocolate baking bar (coarsely chopped)
- 1/2 cup 4 oz. butter
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 large eggs (at room temperature)
- 1 (5-oz. can) evaporated milk
- 1 teaspoon vanilla extract
Coconut-Pecan Filling
- 1/2 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 1/4 cup butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves and pieces lightly toasted
- 3/4 cup sweetened flaked coconut
Instructions
- Prepare the refrigerated dough for the crust per package instructions.
- Prepare the Chocolate Filling: Microwave the chocolate and 1/2 cup butter in a microwave-safe bowl on HIGH for 30 seconds and then stir. Repeat this process until the chocolate is melted and smooth. It may take about 1-1/2 minutes.
- Remove from microwave and whisk in 3/4 cup granulated sugar, 3 tablespoons flour, and 1/8 teaspoon salt. Add 2 eggs, 1 at a time, whisking just until blended after each addition. Whisk in evaporated milk and 1 teaspoon vanilla until blended. Pour chocolate filling into prepared piecrust. Bake at 350°F for 30 minutes. (Pie will be partially baked.)
- Prepare the Coconut-Pecan Filling: In a medium bowl, whisk together brown sugar, corn syrup, 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Stir in pecans and coconut. Carefully spoon coconut-pecan filling over chocolate filling, starting at the outer edges, and return pie to oven. Bake until crust is golden and center is set, 35 to 40 minutes. Cover edge of pie crust with foil if necessary to prevent it from browning too much. Cool pie completely on a wire rack, about 3 hours.
Be sure to pin this German Chocolate Pecan Pie to your favorite board.
Disclosure: I was provided with a Mazda CX-9 to drive for a week and to give my honest review.
jackie says
I made this pie and wanted to let everyone know that the 30 min baking time for the custard was not long enough. I baked it 30 min and when I poured the topping mix on top the chocolate , the chocolate custard started spilling over. I recommend cooking it longer until it is set more before putting the top mixture on it.
Michele says
Hi Jackie, thanks for that tip. Every oven is different and you have to adjust to what works for you.
Rachel Carroll says
Delicious! I would recommend a deep dish crust. My chocolate filled the basic crust and started spilling over with the pecan mixture added. I had to throw some of the pecan topping away because it wouldn’t fit. 🙁 I might add more coconut next time too. The coconut flavor didn’t come through. There wasn’t any left over, though!
Jennifer says
Could maple syrup be substituted for corn syrup? I have used real maple syrup in a Bourbon pecan pie recipe.
Trulala says
Why does the recipe prep say it takes 6 1/2 hours to make? Really?
Michele says
Hi Trulala,
Thanks for bringing this to my attention. Years ago, at the time I originally published this recipe, the recipe form did not have a field for me to enter the refrigeration time. Now it does. So I can break out the time more clearly. Also, the original time had included an extra 3 hours of chill time for a made from scratch pie crust. However, using a pre-made refrigerated pie crust eliminated that requirement. So I have reduced the time. I hope that helps. Let me know if you have any other questions.
Thank you,
Michele
Christine Dykes says
Do we need to pre-bake the crust prior to adding the chocolate filling? I am a little unclear on this.
Michele says
Hi Christine,
Yes, pre-bake the pie crust for about 10 minutes before adding the filling. To prevent the pie crust from puffing up, you can press parchment paper into the pie crust, and then add dried beans or pie weights on top of it, before pre-baking it.
Thanks,
Michele