This delicious Pioneer Woman German Chocolate Pie is the perfect dessert for any occasion! It’s quick, easy, and made with simple ingredients like chocolate, pecans, and coconut for a rich, creamy filling. The buttery crust pairs perfectly with the decadent chocolate flavor, and you can top it with whipped cream for an extra indulgent touch.
Ingredients Needed
- 1 Perfect Pie Crust round, thawed slightly
- All-purpose flour (for dusting)
- 1 cup (6 oz) semisweet chocolate chips
- 3 tablespoons salted butter
- 3 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup (3 oz) chopped pecans (plus extra for topping)
- 3/4 cup (3 oz) unsweetened shredded coconut (plus extra for topping)
- Whipped cream and shaved chocolate (for topping)
How To Make German Chocolate Pie Recipe
- Preheat the oven: Preheat to 350°F. Line a rimmed baking sheet with foil.
- Prepare the pie crust: Roll the dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it gently against the sides. Tuck the edges underneath and crimp with your fingers.
- Melt chocolate and butter: Combine chocolate chips and butter in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring each time, until melted.
- Mix the filling: Transfer the melted chocolate to a large bowl. Add the eggs and whisk until smooth. Mix in the condensed milk, salt, and vanilla. Stir in the chopped pecans and shredded coconut.
- Assemble and bake the pie: Pour the filling into the prepared crust. Place the pie on the lined baking sheet and bake for 35 to 40 minutes, until the filling puffs and the top is set, leaving the center slightly jiggly.
- Cool the pie: Let the pie cool on a wire rack for about 2 hours until completely set.
- Decorate and serve: Top with whipped cream, extra pecans, shredded coconut, and shaved chocolate before serving.
Recipe Tips
- Chill the Crust: Place the pie crust in the freezer for 10 minutes before baking to prevent it from shrinking during baking.
- Melt Chocolate Properly: Use a microwave at 50% power and stir frequently to avoid burning the chocolate.
- Don’t Overbake: Bake until the pie’s center is slightly jiggly; overbaking will make the filling dry and dense.
- Toast the Toppings: Toast the pecans and coconut lightly for a deeper, nuttier flavor.
- Cool Completely: Let the pie cool for at least 2 hours to allow the filling to set before adding toppings.
How To Store Leftovers
- Refrigerate: Cover leftovers german chocolate pie with plastic wrap or foil and keep it in the fridge for up to 3 days.
- Freeze: Wrap leftovers german chocolate pie tightly in plastic and foil, and freeze for up to 2 months. Thaw it in the fridge overnight before eating.
Nutrition Fact
Serving Size: 1 slice (1/8 of a pie)
- Calories: 415
- Total Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 180mg
- Potassium: 130mg
- Total Carbohydrate: 43g
- Dietary Fiber: 3g
- Sugars: 29g
- Protein: 5g
More Pioneer Woman Recipes:
Pioneer Woman German Chocolate Pie Recipe
Description
This delicious Pioneer Woman German Chocolate Pie is the perfect dessert for any occasion! It’s quick, easy, and made with simple ingredients like chocolate, pecans, and coconut for a rich, creamy filling. The buttery crust pairs perfectly with the decadent chocolate flavor, and you can top it with whipped cream for an extra indulgent touch.
Ingredients
Instructions
- Preheat the oven: Preheat to 350°F. Line a rimmed baking sheet with foil.
- Prepare the pie crust: Roll the dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it gently against the sides. Tuck the edges underneath and crimp with your fingers.
- Melt chocolate and butter: Combine chocolate chips and butter in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring each time, until melted.
- Mix the filling: Transfer the melted chocolate to a large bowl. Add the eggs and whisk until smooth. Mix in the condensed milk, salt, and vanilla. Stir in the chopped pecans and shredded coconut.
- Assemble and bake the pie: Pour the filling into the prepared crust. Place the pie on the lined baking sheet and bake for 35 to 40 minutes, until the filling puffs and the top is set, leaving the center slightly jiggly.
- Cool the pie: Let the pie cool on a wire rack for about 2 hours until completely set.
- Decorate and serve: Top with whipped cream, extra pecans, shredded coconut, and shaved chocolate before serving.
Notes
- Chill the Crust: Place the pie crust in the freezer for 10 minutes before baking to prevent it from shrinking during baking.
- Melt Chocolate Properly: Use a microwave at 50% power and stir frequently to avoid burning the chocolate.
- Don’t Overbake: Bake until the pie’s center is slightly jiggly; overbaking will make the filling dry and dense.
- Toast the Toppings: Toast the pecans and coconut lightly for a deeper, nuttier flavor.
- Cool Completely: Let the pie cool for at least 2 hours to allow the filling to set before adding toppings.
Pioneer Woman German Chocolate Pie Recipe