Hamdi Saidani This Pioneer Woman German Chocolate Pie is a gooey and rich recipe, which is made with chopped pecans and unsweetened coconut. It’s the perfect holiday dessert, ready in about an hour, plus cooling time.
Pioneer Woman German Chocolate Pie Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup semisweet chocolate chips
- 3 Tbsp. salted butter
- 3 large eggs
- 1 (14-oz.) can sweetened condensed milk
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 3/4 cup chopped pecans, plus more for topping
- 3/4 cup unsweetened shredded coconut, plus more for topping
- Whipped cream and shaved chocolate, for topping
How To Make Pioneer Woman German Chocolate Pie
- Prep Oven and Crust: Preheat the oven to 350˚F. Line a rimmed baking sheet with foil and place it in the oven to preheat. On a floured surface, roll out your pie dough and fit it into a 9-inch pie pan. Crimp the edges as desired.
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave at 50 percent power in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Make the Filling: Scrape the melted chocolate into a large bowl. Add the eggs and whisk until combined. Whisk in the sweetened condensed milk, salt, and vanilla until smooth.
- Add Mix-ins and Bake: Stir in the 3/4 cup of pecans and 3/4 cup of coconut. Pour the chocolate mixture into the unbaked pie crust.
- Bake Until Set: Place the pie on the preheated baking sheet in the oven. Bake for 35 to 40 minutes. The pie is done when the filling puffs slightly and the top is set, but the center still has a slight jiggle.
- Cool Completely: Transfer the pie to a wire rack and let it cool completely for at least 2 hours. This step is crucial for the filling to set up properly. Top with whipped cream, extra chopped pecans, coconut, and shaved chocolate before serving.
Recipe Tips
- How do I know when my pie is done? The secret to the perfect texture is to not over-bake it. The pie is ready when the edges are set, but the very center still has a slight wobble or jiggle when you gently shake it. It will finish setting up as it cools.
- How to prevent a soggy bottom crust? The most important trick is to place your pie on a preheated baking sheet. This helps to set and crisp the bottom of the unbaked crust quickly as soon as it hits the hot oven.
- Can I make this pie ahead of time? Absolutely! This pie is a perfect make-ahead dessert. It needs several hours to cool and set completely, so baking it the day before you plan to serve it is ideal.
- Can I toast the nuts and coconut first? Yes, and it’s highly recommended! Toasting the pecans and shredded coconut on a dry baking sheet at 350°F for 5-7 minutes before adding them to the filling will bring out their deep, nutty flavor and make the pie even more delicious.
What To Serve With German Chocolate Pie
This is an incredibly rich and decadent dessert that is a staple for a reason. It is traditionally and most deliciously served with:
- A generous dollop of unsweetened or lightly sweetened whipped cream
- A strong cup of black coffee or an espresso to cut through the sweetness
How To Store German Chocolate Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap or in a pie carrier. It will keep well for up to 4 days.
- Serve: It can be served chilled, directly from the refrigerator, or you can let it sit out at room temperature for about 30 minutes before serving.
German Chocolate Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 590 kcal
- Carbohydrates: 68g
- Protein: 9g
- Fat: 35g
- Saturated Fat: 20g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this a traditional German Chocolate Pie?
This is a pie version of the classic u003cemu003eGerman’s Chocolate Cakeu003c/emu003e, which is famous for its gooey coconut-pecan frosting. This pie incorporates those signature flavors (chocolate, coconut, and pecan) into a simple, gooey, pie form.
Why is my pie filling runny?
A runny pie is almost always the result of under-baking or not letting it cool completely before slicing. Make sure the center is just barely jiggly when you pull it from the oven, and then you must let it cool for several hours to fully set.
Can I use a different kind of crust?
Yes. While a classic flaky pastry crust is delicious, this pie would also be fantastic with a pre-baked chocolate cookie or graham cracker crust for an even easier version.
Try More Pioneer Woman Recipes:
- Pioneer Woman Frozen Lemonade Pie Recipe
- Pioneer Woman Double Chocolate Pie Recipe
- Pioneer Woman Coconut Custard Pie Recipe
Pioneer Woman German Chocolate Pie Recipe
Description
A decadent and gooey pie that captures all the classic flavors of a German chocolate cake, with a rich chocolate, coconut, and pecan filling.
Ingredients
Instructions
- Preheat the oven to 350˚F and place a baking sheet inside to preheat. Fit your pie crust into a 9-inch pie pan.
- Melt the chocolate chips and butter together in the microwave until smooth.
- In a large bowl, whisk the melted chocolate with the eggs, condensed milk, salt, and vanilla until combined.
- Stir in the pecans and coconut.
- Pour the filling into the unbaked pie crust.
- Place the pie on the preheated baking sheet and bake for 35 to 40 minutes, until the center is just slightly jiggly.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing.
- Serve topped with whipped cream, extra pecans, and coconut.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool completely for at least 2 hours before slicing to allow the gooey filling to fully set.u003c/liu003eu003cliu003eBaking the pie on a preheated baking sheet is the secret to a crisp, non-soggy bottom crust.u003c/liu003eu003cliu003eBe careful not to over-bake the pie; it is done when the center still has a very slight wobble, which will ensure a perfect gooey texture.u003c/liu003eu003cliu003eFor the best flavor, toast your pecans and coconut in the oven for 5-7 minutes before adding them to the filling.u003c/liu003e
