German Chocolate Cheese Pie
Indulge in the luscious decadence of German Chocolate Cheese Pie—a delightful fusion of creamy cheesecake and classic German chocolate flavors, perfect for any dessert lover. This recipe combines a buttery graham cracker crust with a rich, velvety chocolate cream cheese filling, baked to perfection. The crowning glory is a luxurious coconut-pecan topping made with sweetened shredded coconut, chopped pecans, and a silky blend of butter and evaporated milk, creating the ultimate sweet-and-nutty finish. With just 20 minutes of prep time and a perfectly chilled result, this pie is a show-stopping treat for holidays, special occasions, or whenever you’re craving something extraordinary. Serve it chilled to let the flavors shine and prepare to wow your guests with this irresistible dessert masterpiece! Keywords: German Chocolate Cheese Pie recipe, chocolate cheesecake, coconut pecan topping, decadent dessert, easy pie recipe.
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Recipe Information
Ingredients
- 1 crust Graham cracker pie crust (9-inch)
- 8 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 Eggs
- 4 ounces Semi-sweet chocolate, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 1.25 cups Sweetened shredded coconut
- 0.5 cup Chopped pecans
- 0.5 cup Evaporated milk
- 0.5 cup Granulated sugar (for topping)
- 0.25 cup Butter
- 2 Egg yolks
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
Add the eggs, one at a time, and mix well after each addition.
Stir in the melted semi-sweet chocolate and vanilla extract until fully incorporated.
Pour the mixture into the prepared graham cracker pie crust and smooth out the top with a spatula.
Bake the pie in the preheated oven for 30 minutes, or until the center is set. Remove from the oven and allow to cool completely.
While the pie cools, prepare the coconut-pecan topping. In a medium saucepan, combine evaporated milk, 0.5 cup of granulated sugar, butter, and egg yolks.
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 8-10 minutes).
Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.
Spread the coconut-pecan topping over the cooled pie evenly.
Chill the pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the topping to set.
Slice and serve your German Chocolate Cheese Pie chilled. Enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 56.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
