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.
Recipe
German Chocolate Cream Pie
Ingredients
- 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
Topping:
- 1 1/2 cups heavy whipping cream
- 1 1/2 to 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- Additional coconut and pecans
Instructions
- 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.
Notes
Sue
Thanks for posting the stars for me Anna! I don’t know why my phone keeps dropping the stars!!
*****
Anna
Sue, thanks for telling me that! It’s interesting that the pie worked for some people but not for others.
Sue
I made this pie for Thanksgiving and can’t wait to have some of it!! I had a little extra filling which I baked in a custard dish with some pecans and coconut. Our little sample was EXCELLENT!! My brothers eyes got huge when he tasted it and exclaimed how good it was!
I noticed the coconut on top of the pie getting a little toasty looking so I loosely placed some aluminum foil over it while it continued to bake.
We couldn’t be happier with it.
Charlynn
Just made this pie for Thanskgiving tomorrow and I’m disappointed. The pecans are burned and the pie is not done. It’s still in the oven (50 minutes and counting).
If I make this again, I would add the pecans and coconut partially through baking. I think that would also help the filling to set a little better and not be so dried and over baked around the edges.
Anna
Glad you got a chance to try it, Jaryn!
Jaryn
Anna,
This pie is scrumptious! Thank you for such an amazing recipe. Yummmmmm!
Sue
AmyM. I’m so glad you mentioned Bishop’s Buffet and their German Chocolate Pie. I had completely forgotten about it. Now I’m even more excited to make this. I also recall they had fantastic French Silk Pie.
Oh my goodness Bishop’s Buffet. That was even longer ago for me.
Anna
Amy, that’s interesting! If you try this one, let me know how it compares to the one served at the restaurant.
AmyM
I worked for a wonderful restaurant in high school called Bishop Buffet. This pie was on their menu quite often and it was always a favorite of mine and the customers too! I haven’t had it since 1984 so I need to make this! Thanks for the recipe!!!
Anna
Thanks so much, Jaryn! I’m happy to hear you like the 8×8 inch recipes.
Sonya
How fun! Thank you for sharing!
Jaryn
Good Morning!
Can’t wait to make this pie! Yum.
Thank you for the pecan bar recipe previously posted! It is delicious!
I do appreciate the 8×8 recipes! The smaller recipes are perfect for us! Keep them coming!
I do enjoy your recipes!
Jaryn
Sue
That sounds good! Maybe I’ll add that to the list for Thanksgiving!