German Chocolate Cream Pie

This German Chocolate Cream Pie has been in the family for years. It is the BEST pie I have ever tasted. It is the perfect holiday dessert, but I would eat it all year long.

The holidays are upon us and we love getting together with family and friends.

Homemade pie goes right along with holiday entertaining.  German chocolate cream pie is always a crowd favorite.

This recipe has been in our family for years, and it is truly the best pie I think I have ever tasted. It is so easy to make and your guests will be raving about it.

If you are new to making pie, don’t worry. This pie is delicious, but it is very basic.

HOW TO MAKE GERMAN CHOCOLATE CREAM PIE

Step 1: Make the Pie Crust:

Mix flour, shortening, and salt with fingers until a crumb mixture forms. Then add in the cold water and mix together until well blended.

Wrap dough in plastic wrap and refrigerate for an hour so it is easier to work with.

Once done refrigerating, roll out on a floured surface and place in a 9 inch pie plate. Trim and flute the edges. Set aside.

If you don’t have a pie plate, you could also attempt to make this in a 9×9 inch glass pan. We prefer the pie plate, but either will work.

To flute the edges, I just use my thumb, and press down, all along the edge. You could also use a fork.

Step 2: Prepare the Pie Filling:

Add the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. I used a rubber whisk for this step, but you could also use a spoon or fork, to stir.

Remove from heat and add evaporated milk. Set aside. Be sure to not confuse evaporated milk and sweetened condensed milk.

In a large bowl combine the sugar, cornstarch, and salt. Stir in eggs, vanilla, and chocolate mixture from the saucepan. Mix together well. Again, I did this with a whisk.

Mix together 1 1/3 cups coconut and 1/2 cup chopped pecans. Mix half of this mixture into the chocolate pie filling. Set aside the other half.

My coconut was sweetened, but unsweetened would also work.

Pour the chocolate pie filling into the prepared crust and sprinkle the other half of the coconut/pecan mixture on top of the pie.

Bake at 375 degrees for 42-46 minutes or until a knife inserted in the center comes out clean. You could also do this with a toothpick.

Cool completely (about 4 hours). You could also put it in the fridge to cool.

Before serving, add the rest of the coconut and pecans to the top.

Step 3: How to Make the Topping:

Beat the whipping cream until it thickens.

Add powdered sugar and vanilla. Beat until stiff peaks form.

Dollop on pie or you can spread it over the entire pie. If you are looking for a shortcut, you could also use whipped cream from a can.

watch how to make our simple pumpkin pie

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Watch here, to see how to make it:

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Serves: 8

German Chocolate Cream Pie

5 hr, 20 Prep Time

46 minCook Time

6 hr, 6 Total Time

Save RecipeSave Recipe

Ingredients

    Pie Crust:
  • 1 cup flour
  • 1/2 cup butter flavored shortening
  • 1/2 teaspoon salt
  • 1/4 cup cold water
  • Pie filling:
  • 1 (4 ounce) bar German Sweet Chocolate (broken into pieces)
  • 1/4 cup butter (cubed)
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 cups sugar
  • 3 Tablespoons cornstarch
  • 2 eggs (beaten)
  • 1 teaspoon vanilla
  • 1 2/3 cups sweetened shredded coconut (divided)
  • 3/4 cup chopped pecans (divided)
  • Topping:
  • 2 cups heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla

Instructions

    Pie Crust:
  1. Mix flour, shortening, and salt with fingers until a crumb mixture forms.
  2. Then add in the cold water and mix together until well blended.
  3. Wrap dough in plastic wrap and refrigerate for an hour so it is easier to work with.
  4. Roll out on a floured surface and place in a 9 inch pie plate. Trim and flute the edges.
  5. Set aside.
  6. Pie:
  7. Add the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth.
  8. Remove from heat and add evaporated milk. Set aside.
  9. In a large bowl combine the sugar and cornstarch. Stir in eggs, vanilla, and chocolate mixture from the saucepan. Mix together well.
  10. Mix together 1 1/3 cups coconut and 1/2 cup chopped pecans. Mix half of this mixture into the chocolate pie filling.
  11. Pour the chocolate pie filling into the prepared crust and sprinkle the other half of the coconut/pecan mixture on top of the pie.
  12. Bake at 375 degrees for 42-46 minutes or until a knife inserted in the center comes out clean. Cool completely (about 4 hours).
  13. Before serving, add the rest of the coconut and pecans to the top.
  14. Topping:
  15. Beat the whipping cream until it thickens. Add powdered sugar and vanilla. Beat until stiff peaks form. Dollop on pie or you can spread it over the entire pie.
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