I’ve made dozens of German Chocolate Cakes, but this was my first German Chocolate Cream Pie. Like its namesake cake, the pie filling is made with German brand chocolate, so the filling has a distinct flavor you may recognize if you’ve eaten lots of German chocolate cake. What’s also interesting is that the filling is creamy, but instead of being cooked over the stove it is poured into the unbaked pie crust, topped with coconut and pecans, then baked.
There are more versions of German Chocolate Cream Pie, but this version of the pie was created by the late Marie Rizzio who won many, many cooking contests. In Taste of Home magazine, she mentions that her German Chocolate Cream Pie made it to the finals of The Great American Pie Show. Not only is it very appealing, but it’s fun to make.
Here’s a picture of the batter before baking.
And here’s what it looks like going into the oven.
And then it comes out oven looking like this. Some versions don’t call for a whipped cream topping and the pie is served as is or with just a spoonful of whipped cream.
I felt like going all out and covering the whole thing with sweetened whipped cream, nuts and more coconut.
My only critique is that it is a very sweet pie. In the original recipe Marie Rizzo used a very lightly sweetened whipped cream topping. At first I wondered why she didn’t put more sugar in the whipped cream topping, but after tasting the pie I figured she wanted a less sweet topping to counter the sweetness of the pie. Also, the original recipe calls for 2 eggs. I accidentally used 4 (!!) and was convinced I’d ruined the pie. Nope! It was a little soft, but still very good. In fact, I’d next time I’d use 3 eggs instead of 2 or 4, so I’ve put 3 eggs in even though the original calls for two.
For another similar version of the pie, check Betty Crocker. Theirs is almost identical but uses 4 egg yolks.
- 9-10 inch unbaked pie crust, deep dish**
- 4 ounces German sweet chocolate, chopped
- 4 tablespoons butter, cut into chunks
- 1 1/2 cups (12 ounces) evaporated milk
- 1 1/2 cups sugar
- 2-3 tablespoons cornstarch
- 1/4 teaspoon salt (reduce to a pinch if using salted butter)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1-1/3 cups flaked coconut, I used sweetened, but unsweetened should work
- 1/2 cup chopped pecans
- 1 1/2 cups heavy whipping cream
- 1 1/2 to 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- Additional coconut and pecans
- Have ready a 9 inch unbaked deep dish pie crust.
- In a small saucepan, heat the butter over medium until it is soft and starts to melt. Add the chocolate, reduce heat to low and stir until chocolate melts and mixture is smooth.
- Remove from the heat; stir in evaporated milk.
- In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture and stir until fully blended.
- Pour filling mixture into crust and sprinkle with coconut and pecans.
- Set on a rimmed baking sheet and bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack.
- Chill the pie for several hours or overnight to help set the filling, then cover with topping before serving.
- For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.