German Chocolate Pie Recipe
No-bake German chocolate pie combines a silky chocolate ganache filling with a thick coconut-pecan topping for all the flavor of the classic cake in an easy make-ahead dessert. Perfect for potlucks, holidays, and summer gatherings, it can be made up to a day in advance and even frozen for later.
Servings 8
Calories 890kcal
Equipment
Ingredients
German Chocolate Filling
- 16 ounces German Sweet Chocolate may substitute bittersweet chocolate
- 2 ¼ cups heavy cream
- ½ cup butter room temperature, cut into pieces
Coconut Pecan Topping
- ⅔ cup evaporated milk
- ¼ cup sugar
- ¼ cup light brown sugar
- 1 egg
- 1 ½ cups coconut shredded sweetened - toasted*
- ⅔ cup pecans chopped and toasted*
- ½ teaspoon vanilla extract
- 6 tablespoons butter cubed
Instructions
Chocolate Ganache Filling:
- Heat cream in microwave (or on top of the stove) until it is steaming hot.
- Add the chocolate (If the chocolate won't melt all the way you can add it to the microwave and heat it for 20 second increments, stirring in between - just until it is melted and blends with the cream)
- Stir until smooth.
- Add in the butter and stir until well blended.
- Pour into the prepared crust, either cookie or chocolate (or even a traditional pastry that's been pre-baked!)
- Cover and chill for at least 2-3 hours.
Coconut-Pecan Topping
- Toast the coconut and pecans as directed in the notes below.
- Set aside.
- Whisk the egg in a small bowl until it's completely blended.
- Set aside.
- Combine the evaporated milk, sugars, and butter in a small heavy saucepan.
- Cook, stirring continually, until butter is melted and mixture comes to a boil.
- Remove from heat.
- Whisk a little of the hot milk mixture into the egg then add it back to the pan, whisking continually so you don't end up with scrambled eggs.
- Bring to a simmer and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla, coconut, and chopped pecans.
- Spoon over the chilled filling .
- Chill for at least 30 minutes before serving. Add chocolate shavings to top for garnish if desired.
Notes
*Download the free printable kitchen cheat sheet to see the instructions on how to toast the coconut and pecans.
Storage:
Cover with plastic wrap and refrigerate for up to 4 days. Freeze for up to 3 months.
Tips:
- When you heat the cream for the ganache make sure you don't let it come to a boil. Just heat until bubbles start to pop around the edge.
- Make sure the pie is well chilled before cutting, and dip your knife in boiling water before each cut. This will help it cut more evenly and smoothly.
Nutrition
Serving: 1slice | Calories: 890kcal | Carbohydrates: 37g | Protein: 12g | Fat: 87g | Saturated Fat: 52g | Cholesterol: 171mg | Sodium: 251mg | Potassium: 689mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1680IU | Vitamin C: 1.3mg | Calcium: 179mg | Iron: 10.6mg
