Decadent German Chocolate Pecan Pie: The Ultimate Homemade Recipe with a Scratch Chocolate Crust

Experience a truly exceptional dessert with our Homemade German Chocolate Pecan Pie. This recipe beautifully marries the iconic flavors of German chocolate cake—rich chocolate, toasted coconut, and crunchy pecans—with the sweet, gooey indulgence of a classic pecan pie. The ultimate delight is sealed within a flaky, tender chocolate pie crust, made from scratch to elevate every bite.

As I revisit and update this cherished German Chocolate Pecan Pie recipe, originally crafted in 2014, I’m transported back to a week filled with unexpected twists and turns. It was a period of intense emotions, a true roller coaster of hope, excitement, and eventual redirection, much like the journey of perfecting any beloved recipe.

That particular week began with a surge of optimism. An incredible opportunity, something I had long aspired to, landed directly in my inbox. It felt like my big break, a chance to prove myself. My heart pounded with a mix of anticipation, excitement, and a touch of anxiety. I poured my everything into the work, delivering what I believed to be my best. The adrenaline was palpable after submission, a testament to my effort and pride.

Then came the response: rejection. It was a jarring blow, shaking my confidence. But after a moment to regroup, I was determined. I revised, reshot, and submitted again, only to face a second rejection. Failing not once, but twice, at something I desired more than anything, was undoubtedly disheartening. My self-belief was a bit fractured, yet a remarkable shift occurred later that same week.

Despite the setbacks in one area of my professional life, I realized I was thriving in another. It was a profound realization that allowed me, for the first time in what felt like forever, to genuinely say: “I love my job.” The multifaceted role of a recipe developer, a food photographer, and a full-time blogger finally clicked into place. This epiphany wasn’t instantaneous; it blossomed during a conversation with a friend about her own career satisfaction.

That’s when it truly hit me: even with all the ups and downs, the frustrations, the moments of loneliness, and yes, the failures, I hadn’t felt truly miserable since leaving my previous job. Frustrated? Absolutely. Lonely? At times. Failure? Indeed. But never miserable. This distinction reminded me of an insightful article a friend once shared about determining success, which suggests that the crucial question isn’t “what do you want to enjoy?” but rather “what pain are you willing to sustain?” Because in any path we choose, the pursuit of our desires inevitably comes with its share of struggles and challenges.

This philosophy resonates deeply with baking. Even after that initial professional rejection, my desire to succeed was strong enough that I was willing to endure the pain of trying again. The same applied to this German Chocolate Pecan Pie. My first attempt was, frankly, a failure. The inherent risk in recipe development is that you often don’t know if a concept will work until it’s too late. And it was definitely too late to salvage that first pie, though it remained edible enough for taste-testing. Fortunately, I quickly identified the culprit – too much liquid. With a simple adjustment, a second attempt, and a dose of perseverance, success was finally mine!

This particular German Chocolate Pecan Pie represents the best of both worlds. It ingeniously combines the beloved elements of a classic German chocolate cake – its rich, chocolatey foundation, crunchy pecans, and sweet coconut – with the signature gooey, custardy texture of a traditional pecan pie. It’s a harmonious fusion, much like how I created my popular Pecan Pie Cheesecake by bringing together two dessert titans. But the real game-changer here? The homemade chocolate pie crust. We’re not talking about a crushed cookie crust; this is a genuine, flaky, scratch-made chocolate pie dough that truly sets this dessert apart. It’s chocolate pecan pie taken to an entirely new level!

Given that pecan pie is a staple of autumnal celebrations, I brought this glorious creation to a friend’s Friendsgiving gathering. As fate would have it, her absolute favorite dessert is German chocolate cake, making this pie an instant sensation and a runaway hit. Whether you plan to serve this show-stopping German Chocolate Pecan Pie for Thanksgiving, Christmas, a special holiday dinner, or simply as an everyday indulgence, be warned: you’ll never want to skip dessert again!

Essential Ingredients for Your German Chocolate Pecan Pie

Crafting this exquisite coconut pecan German chocolate pie requires a thoughtful selection of ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture:

• German’s Chocolate: This is a specific type of baking chocolate, typically containing around 48% cacao, and is often recognizable by its green packaging. Its moderate cacao content provides a balanced, sweet chocolate flavor. If German’s chocolate is unavailable, a good quality semisweet chocolate (around 55% cacao) makes an excellent substitute, offering a slightly more intense chocolate note without being overly bitter.
• Butter: Essential for both the pie crust and the filling. In the filling, butter works with the chocolate to create a smooth, rich base and aids in tempering, ensuring a silky texture.
• Eggs: The foundation of any classic pecan pie is its custard-like filling, and eggs are crucial for this. They bind the ingredients, providing structure and contributing to the pie’s signature smooth, set texture once baked.
• Corn Syrup: Beyond its role as a sweetener, corn syrup is a textural hero in pecan pie. It’s key to preventing sugar crystallization during baking, which in turn ensures your pie filling remains wonderfully smooth and gooey, never grainy or sugary.
• Brown Sugar: This not only sweetens the rich filling but also imparts a delightful depth of flavor with its characteristic caramel and molasses notes, enhancing the overall richness.
• Salt: A critical flavor enhancer! Just a touch of salt brings out the sweetness of the other ingredients, balances the richness, and makes every flavor component truly shine. Never skip it in desserts.
• Vanilla Extract: Another powerful flavor enhancer. If your dessert ever tastes like it’s missing that extra something, a good quality vanilla extract is often the answer. Always opt for real vanilla extract over imitation for the best, most authentic flavor.
• Pecans: It simply isn’t a pecan pie without the star ingredient! Pecan halves provide a satisfying crunch and nutty flavor that is integral to this dessert. They’re woven throughout the filling and generously scattered on top.
• Coconut: To truly emulate the German chocolate cake experience, sweetened flaked coconut is a must. It adds a wonderful chewy texture and a tropical sweetness. While sweetened is commonly available and preferred for this recipe, unsweetened can be used if you adjust the sugar slightly to taste.
• Pie Crust: The unsung hero! A homemade pie crust elevates this dessert significantly. While a chocolate pie crust isn’t readily available in stores, making it from scratch is surprisingly straightforward, especially with the help of a food processor. It’s worth the extra step for that full chocolate experience.

Looking to add a boozy twist to your chocolate pecan pie? Consider trying this delightful Chocolate Bourbon Pecan Pie recipe from Feast and West for an adult-friendly indulgence.

Crafting the Perfect Chocolate Pie Crust from Scratch

The inspiration for this unique chocolate pie dough struck me in the most unexpected place: during a Zumba class one evening. Amidst the energetic routines, a thought sparked – why not infuse classic pie dough with cocoa powder to create a chocolate-based crust? It was an unconventional thought during exercise, but a brilliant one for dessert! This scratch-made chocolate crust truly ties the “German chocolate” elements together, making the pie a chocolate dream from top to bottom.

The easiest and most efficient method for preparing pie dough, including this chocolate variation, is undoubtedly with a food processor. It streamlines the process to a simple “dump and pulse” action. However, if a food processor isn’t available, don’t despair! You can achieve excellent results by combining the ingredients by hand in a large mixing bowl, using a pastry blender or two knives to cut in the butter.

To begin your chocolate pie dough, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt in your food processor bowl (or mixing bowl). Give it 1-2 quick pulses (or a gentle stir by hand) to ensure these dry ingredients are well mixed. Next, add your very cold, cubed unsalted butter. The temperature of your fat is crucial; it must be super cold to achieve that desired flaky texture. If the butter warms too much, your dough will become soft, sticky, and difficult to work with. Pulse the mixture until the butter is cut into small, pea-sized pebbles throughout the flour. This creates pockets of butter that will steam and create flakiness in the oven.

Now, gradually add cold water. Again, maintaining cold ingredients is key to preventing the dough from becoming overly warm and tough. Pulse until a cohesive dough begins to form. It might appear crumbly at first, but with another minute or so of pulsing, it should come together. If the dough still feels excessively dry and isn’t forming, you can add an additional teaspoon of cold water, but be cautious not to add too much. Excess water can lead to a tough crust or cause the dough to puff excessively during baking. The goal is just enough moisture to bring it together.

Once your dough has formed, gather it and transfer it onto a sheet of plastic wrap. If plastic wrap is unavailable, a lightly floured surface will suffice. Gently knead the dough a few times, just enough to bring it together into a smooth, round disk. Avoid overworking the dough, as this can develop the gluten too much, resulting in a tough crust. Cover the top of the disk with another sheet of plastic wrap (or wrap it tightly) and refrigerate it for at least 1 hour. This chilling period is essential; it allows the gluten to relax, the butter to firm up, and the flavors to meld, making the dough much easier to roll out without sticking or tearing. Patience at this stage will be rewarded with a superior crust.

Assembling and Baking Your Decadent German Chocolate Pecan Pie

Once your homemade chocolate pie dough is chilling in the refrigerator, allowing it to firm up and relax, it’s the perfect time to prepare the rich and indulgent pecan pie filling. This two-part process ensures efficiency and the best possible texture for your pie.

First, prepare your chocolate base. In a heatproof bowl, combine the chopped German or semisweet chocolate with the unsalted butter. Place this bowl over a pan of simmering water, ensuring that the bottom of the bowl does not touch the water. This method, known as a double boiler, uses indirect heat to gently and gradually melt the chocolate and butter, preventing scorching or seizing. Stir occasionally until the mixture is completely smooth and glossy. Once melted, remove the bowl from the heat and allow it to cool for at least 15 minutes. This cooling step is critical; adding hot chocolate to your egg mixture will cause the eggs to curdle, ruining the filling’s smooth consistency.

While the chocolate cools, in a large mixing bowl, whisk together the room temperature eggs, dark brown sugar, light corn syrup, vanilla extract, and salt until thoroughly combined and slightly frothy. The brown sugar adds a deep molasses flavor that complements the chocolate perfectly, while the corn syrup ensures that signature gooey texture. Once the melted chocolate and butter mixture has cooled sufficiently, slowly whisk it into the egg mixture until fully incorporated, creating a luxurious, cohesive base. Finally, stir in a portion of your pecan halves and sweetened flaked coconut. Reserve the remaining pecans and coconut for topping, which will create a beautiful visual appeal and an extra layer of texture.

Now, retrieve your chilled and par-baked chocolate pie crust from the refrigerator. Carefully pour the prepared German chocolate pecan pie filling into the cooled pie crust, spreading it evenly. Then, artfully arrange the remaining pecan halves and coconut flakes over the top of the filling. This not only makes the pie look stunning but also provides a delightful crunch with every bite. Bake the pie in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is puffed up and the filling has only a very slight, gentle wiggle when you carefully shake the pie plate. An internal temperature of 200°F (93°C) also indicates doneness.

Allow the pie to cool completely to room temperature before attempting to slice it. This is perhaps the most crucial step for a perfect slice! If you cut the pie while it’s still warm, the filling will be a gooey, unset mess. Patience is key here, allowing the custard to fully set. Once cooled, serve your exquisite German Chocolate Pecan Pie, perhaps with a dollop of homemade chocolate whipped cream for an extra touch of decadence. This pie is a true showstopper, guaranteed to impress.

Scaling Your German Chocolate Pecan Pie: From 9-Inch to a 6-Inch Delight

When this recipe was first published in 2014, the standard 9-inch pie plate was the go-to size for most home bakers. However, contemporary baking trends have embraced smaller portions, making it easier to bake for fewer people. Today, it’s incredibly simple to adapt this recipe to create a charming small pie, perfectly sized for two or a modest gathering, using a 6-inch glass pie plate.

For the miniature chocolate pie dough, you can easily adapt my recipe for Small Pie Crust. Simply incorporate 2 tablespoons of unsweetened cocoa powder into the flour mixture, ensuring you maintain the delightful chocolate flavor of the larger version. Then, for the filling, follow my established recipe for Small Pecan Pie, but with a crucial German chocolate twist. Whisk 1 ounce of melted German chocolate (or semisweet chocolate) and ½ cup of sweetened flaked coconut directly into the filling mixture. This ensures every bite of your smaller pie carries the distinct, rich flavors of German chocolate cake.

Once your petite pie has cooled completely and set, it’s ready to be served. This scaled-down version is an ideal dessert to cap off a romantic Thanksgiving Dinner For Two or a cozy Christmas Dinner For Two, offering all the indulgence without the extensive leftovers. It’s proof that great flavors can come in smaller packages!

Storing Your German Chocolate Pecan Pie for Freshness

Here’s a fun and important fact about pecan pie: because its filling is custard-based, it requires refrigeration after sitting out at room temperature for more than two hours. To maintain its freshness and ensure food safety, cover your German Chocolate Pecan Pie tightly with plastic wrap or aluminum foil once it has cooled completely. Store it in the refrigerator, where it will remain delicious for up to 3 days. This ensures the custard retains its perfect texture and flavor.

Can You Freeze Pecan Pie? Absolutely!

Yes, freezing is an excellent option for preserving your freshly baked chocolate pecan pie, making it ideal for meal prepping or enjoying a slice much later. After your pie has fully cooled for at least two hours (to prevent condensation and sogginess), wrap it very tightly in several layers of plastic wrap, then place it into a freezer-safe bag or an airtight container. Your German Chocolate Pecan Pie can be frozen for up to 1 month without significant loss of quality.

When you’re ready to enjoy your frozen pie, the best method for thawing is overnight in the refrigerator. This slow, gradual defrosting process helps maintain the filling’s integrity and prevents the crust from becoming soggy. Avoid thawing it at room temperature, as this can cause the custard filling to “weep” or release moisture, leading to an undesirable texture and a potentially soggy crust. A little planning ensures your thawed pie is just as delightful as when it was first baked.

Explore More German Chocolate Delights!

If you’ve fallen in love with the rich flavors of this German Chocolate Pecan Pie, you’re in for a treat! The world of German chocolate desserts is vast and incredibly delicious. Here are more fantastic German chocolate recipes to inspire your next baking adventure:

• Small German Chocolate Cake: Perfect for a cozy dessert for two.
• German Chocolate Cake Frosting: The essential, gooey coconut-pecan topping.
• Mini German Chocolate Cake: Individual portions of pure bliss.
• German Chocolate Ice Cream: A creamy, frozen twist on the classic.
• German Chocolate Cheesecake: Combining two iconic desserts into one.
• German Chocolate Cake Cookies: Chewy cookies with the signature frosting.
• German Chocolate Cheese Ball: A sweet and unexpected appetizer or dessert dip.
• German Chocolate Brownies by Our Balanced Bowl: Fudgy brownies topped with the famous frosting.

German Chocolate Pecan Pie

Yield:
8-10 servings

Prep Time:
1 hour 30 minutes

Cook Time:
1 hour

Total Time:
2 hours 30 minutes

German Chocolate Pecan Pie pairs together two classic desserts with its chocolate, coconut, and pecan filling baked in a homemade chocolate pie crust.

Ingredients

Chocolate Pie Dough

• 1 + 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, cold and cut into 8 pieces
• 3 tablespoons cold water

Pecan Pie Filling

• 3 ounces German (48% cacao) or semisweet (56% cacao) chocolate, chopped
• 1 tablespoon unsalted butter
• 2 eggs, room temperature
• 3/4 cup packed dark brown sugar
• 3/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cups pecan halves
• 1 cup sweetened flaked coconut

Instructions

For the pie dough

1. In a food processor with the blade attachment, quickly pulse together the flour, cocoa powder, sugar, and salt to combine. Add the cold butter then pulse until cut into the flour, looking like small pebbles.

   Alternatively, add your dry ingredients to a large mixing bowl then cut in the butter by hand using a pastry cutter or two knives.

2. Add water and pulse until a dough forms. If it seems crumbly, pulse for 1 more minute.

   If it’s still not coming together, you can add a little more water but don’t add too much or your crust will puff up too much when baking.

3. Transfer the dough to a piece of plastic wrap and shape into an evenly round disk. Top with another piece of plastic wrap and refrigerate at least 1 hour.
4. On a lightly floured surface, roll out the dough to roughly a 12-inch circle between 1/8 – 1/4 inch thick. If your dough is sticking, refrigerate for another 15 minutes or until cold. Transfer to a standard 9-inch pie plate (1 1/4 inches deep, not deep dish). If you’re having trouble, you can patch the dough back together in the pan.
5. Trim off any excess dough then shape crust as desired. Prick the bottom with a fork then refrigerate while you preheat the oven.
6. Preheat the oven to 400F. Have a room temperature baking sheet ready.
7. Line the pie crust with greased foil covering the top (touching the dough) then fill with pie weights, such as dried lentils or beans.
8. Place your pie pan onto the room temperature baking sheet. Bake for 15 minutes.

   Do not put a cold pan directly onto a hot oven rack or hot baking sheet. The sudden change in temperature may cause your pan to shatter.

9. Remove the foil and weights then bake another 5 minutes or until the bottom no longer looks uncooked.
10. Turn the oven down to 350F and let the crust cool while you make the filling.

For the filling

1. In a heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt together the chocolate and butter. Cool 15 minutes.
2. In a large bowl, whisk together the eggs, brown sugar, corn syrup, vanilla, and salt. Whisk in the cooled melted chocolate. Stir in 3/4 cup pecan halves and 1/2 cup coconut.
3. Transfer filling to cooled pie crust then top with the remaining 1 cup pecan halves and 1/2 cup coconut. Bake 50-60 minutes or until it reaches an internal temperature of 200F (it’ll puff and have a slight wiggle). Cool completely before serving (do not cut while warm).

   Store in the refrigerator for up to 3 days.

Notes

• Enjoyed this recipe? Check out my recipes for Small Pecan Pie and Pecan Pie Cheesecake.

Recommended Products

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• 9 Inch Pie Plate
• Food Processor

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Originally published November 13, 2014