Easy German Chocolate Pie with Coconut Pecan Topping

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If you love the classic German chocolate cake but don’t have hours to spend baking and frosting, this easy German chocolate pie is your new go-to. It’s creamy, crunchy, chocolatey, and let’s be honest so much faster than the three-layer cake Grandma used to make. The secret? Instant (or Cook & Serve) pudding mix, sweet German chocolate, and a ridiculously good coconut-pecan topping that sets this pie apart.

Ingredients

For the Chocolate Filling

• 2 tablespoons butter (salted or unsalted)
• 1⅔ cups whole milk (or any preferred milk)
• 1 package (3.4 oz) Jello Cook & Serve chocolate pudding (not instant)
• 3 ounces German’s sweet chocolate bar, chopped (or ⅓ cup semi-sweet chocolate chips)

For the Coconut-Pecan Topping

• 1 large egg yolk
• 1 (5 oz) can evaporated milk (equals ⅔ cup)
• ⅓ cup sugar
• ¼ cup butter, cut into cubes
• 1 cup toasted chopped pecans
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract

For the Crust

• 1 prepared 9-inch graham cracker crust, or
• 1 baked pastry crust, or
• Homemade pecan crust

Step-by-Step Instructions

Step 1: Prepare the Crust

If you’re using a store-bought graham cracker crust, remove the plastic lid. For a baked pie crust, follow package directions and let it cool completely before filling.

Tip: Want to make a store-bought crust look homemade? Pop the aluminum pan into a ceramic pie dish before serving. Instant glow-up.

Step 2: Make the Chocolate Filling

1. In a medium saucepan, melt 2 tablespoons butter over medium heat.
2. Stir in the milk and whisk in the Cook & Serve pudding mix.
3. Cook, whisking constantly, for about 3 minutes until thickened.
4. Remove from heat, then add the German’s chocolate pieces.
5. Let them melt for a minute, then stir until smooth and glossy.
6. Pour the filling into your pie crust. Cover with plastic wrap, pressing it gently against the surface to prevent a “skin.” Let cool while you make the topping.

Using instant pudding instead? Reduce the milk by about ⅓ cup, melt the chocolate in the microwave (45 seconds), and stir it into the prepared pudding before filling the crust.

Step 3: Make the Coconut-Pecan Topping

1. In a clean saucepan, combine evaporated milk, sugar, and butter.
2. Cook over medium heat, stirring often, until the mixture starts to bubble.
3. Meanwhile, whisk the egg yolk in a small bowl.
4. Temper the yolk: Slowly pour ½ cup of the hot milk mixture into the yolk, whisking constantly. Then pour that mixture back into the saucepan while whisking briskly.
5. Continue to cook 2–3 minutes until slightly thickened.
6. Remove from heat, stir in pecans, coconut, and vanilla until everything is coated.
7. Let cool 5 minutes, then spoon evenly over the chocolate layer.

Why temper the egg yolk? It keeps your topping creamy instead of curdled, ensuring that smooth, gooey texture we all crave.

Step 4: Chill and Set

Cover the pie and refrigerate at least 4 hours (overnight is even better) until firm enough to slice. Serve chilled with whipped cream if you like—though honestly, it doesn’t need it.

Tips & Tricks

• Toast your pecans first. It deepens their flavor and adds that irresistible nutty crunch.
• Don’t skip the plastic wrap on the pudding. It keeps the filling silky and prevents the dreaded film.
• Freezing? You can freeze it, but the filling’s texture may change slightly after thawing. Always thaw in the refrigerator.
• Holiday hack: Make it the night before a party. It’s even better the next day when the flavors settle.

Substitutions & Variations

• Instant pudding version: Use 1 box (3.9 oz) instant pudding, reduce milk by ⅓ cup, and stir in melted chocolate.
• Vegan-friendly: Use plant-based butter, coconut milk instead of evaporated milk, and cornstarch-thickened topping with toasted coconut.
• Alternate toppings: Try adding toasted almonds or a drizzle of chocolate syrup for a richer finish.
• Pie crust swap: Use an Oreo or chocolate cookie crust for an extra cocoa kick.

The Real Story Behind “German’s” Chocolate

It’s not German at all! The chocolate was created in 1852 by an American, Samuel German, who worked for Walter Baker & Company in Massachusetts. He made a pre-sweetened baking chocolate bar—a shortcut ingredient of its time. Hence, “German’s Sweet Chocolate.” So this pie is as American as it gets.

FAQ

Can I make this pie completely no-bake?

Yes! Use a store-bought graham cracker crust and instant pudding mix, then chill instead of baking.

Can I make it ahead?

Absolutely. It’s even better the next day after the topping sets. Store covered in the fridge up to 4 days.

Can I freeze German chocolate pie?

You can, but the pudding layer softens a bit upon thawing. Freeze tightly wrapped for up to 1 month and thaw in the fridge.

My pie didn’t set—what happened?

Usually, it’s from adding too much milk or not chilling long enough. Make sure to use the correct amount (1⅔ cups) and refrigerate at least 4 hours.

Nutrition Information (per slice)

• Calories: ~597 kcal
• Fat: 38g
• Carbohydrates: 56g
• Protein: 7g
• Fiber: 3g
  (Values are estimates and may vary by ingredients.)

There’s something deeply comforting about a dessert that feels homemade but doesn’t take all day. This Easy German Chocolate Pie gives you the rich, nostalgic flavor of German chocolate cake the coconut, the pecans, that silky chocolate layer without the effort. It’s the kind of dessert that earns compliments at potlucks and makes people ask for “just one more slice.”

So go ahead: print it, pin it, share it, and make it your new holiday shortcut tradition.

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