Easy German Chocolate Pie with Coconut Pecan Topping
Make this creamy, shortcut German Chocolate Pie with pudding, sweet German’s chocolate, and a rich coconut-pecan topping. No-bake or baked crust options!
Ingredients
For the Chocolate Filling
- 2 tbsp 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 tsp vanilla extract
For the Crust
- 1 prepared 9-inch graham cracker crust, or
- 1 baked pastry crust, or
- Homemade pecan crust
Instructions
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.
Make the Chocolate Filling
- In a medium saucepan, melt 2 tablespoons butter over medium heat.
- Stir in the milk and whisk in the Cook & Serve pudding mix.
- Cook, whisking constantly, for about 3 minutes until thickened.
- Remove from heat, then add the German’s chocolate pieces.
- Let them melt for a minute, then stir until smooth and glossy.
- 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.
Make the Coconut-Pecan Topping
- In a clean saucepan, combine evaporated milk, sugar, and butter.
- Cook over medium heat, stirring often, until the mixture starts to bubble.
- Meanwhile, whisk the egg yolk in a small bowl.
- 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.
- Continue to cook 2–3 minutes until slightly thickened.
- Remove from heat, stir in pecans, coconut, and vanilla until everything is coated.
- Let cool 5 minutes, then spoon evenly over the chocolate layer.
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.