German Chocolate Pie
Indulge in the decadence of German Chocolate Pie, a rich and gooey dessert that combines the best of bold chocolate, nutty pecans, and sweet coconut in a luscious filling. Baked into a buttery pre-made pie crust, this irresistible pie is elevated with a velvety blend of dark chocolate and butter, balanced by the perfect touch of light corn syrup and vanilla. Topped with fluffy homemade whipped cream and optionally garnished with shaved dark chocolate, this pie is both a visual and flavorful masterpiece. Ready in just over an hour, it’s an easy yet impressive treat that’s perfect for holidays, special occasions, or simply satisfying your sweet tooth. Serve up a slice of pure comfort and let this crowd-pleaser transport your taste buds straight to dessert heaven. Keywords: German Chocolate Pie, chocolate pie recipe, pecan pie, coconut dessert, chocolate desserts.
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Recipe Information
Ingredients
- 1 whole Pre-made pie crust
- 1.5 cups Dark chocolate chips
- 0.5 cups Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 4 whole Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Shredded sweetened coconut
- 1 cup Chopped pecans
- 0.5 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.25 cup Shaved dark chocolate (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Trim the edges and crimp them if desired.
In a microwave-safe bowl, melt the dark chocolate chips and unsalted butter together in 30-second increments, stirring after each, until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light corn syrup, eggs, and vanilla extract until well combined.
Gradually whisk the melted chocolate mixture into the sugar mixture until smooth and uniform.
Stir in the shredded sweetened coconut and chopped pecans.
Pour the chocolate-coconut-pecan filling into the prepared pie crust. Spread it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes or until the filling is set and slightly puffed. A knife inserted into the center should come out mostly clean.
Remove the pie from the oven and let it cool on a wire rack for at least 1-2 hours. This will allow the filling to set completely.
While the pie cools, make the whipped cream topping. Using a stand mixer or handheld mixer, beat the heavy cream and powdered sugar together on medium-high speed until soft peaks form.
Slice the cooled pie and serve with a dollop of whipped cream. If desired, garnish with shaved dark chocolate for an extra decorative touch.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 75.2 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 291 mg | 6% | |
*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.
