When it comes to fun, easy and tasty this German Chocolate Pie has it all. It takes your favorite cake and turns it into pie form! A delicious dessert you’ll want to try.
I love German Chocolate Cake. There is on doubt about that, chocolate with the coconut pecan frosting, nothing can really beat that. But I like cake in all forms.
But when it comes to this German Chocolate Pie, we are going a step further. I take one of my favorite brownie recipes and bake it into a pie shell and frost it all over.
It is most, fudgy, and all around tasty. This is one of our hit recipes all year round, especially around the holidays! It is fun, unique and interesting.
If you want a recipe that people will be talking about for a long time then this German Chocolate Pie is one of those recipes for sure, and who doesn’t love pie?
WHY THIS RECIPE WORKS:
- With minimal pantry staple ingredients, it is quick and easy to whip up.
- You can use your own favorite pie crust recipe instead of a refrigerated one.
- You can also make your own frosting, although the canned frosting is so easy.
We love easy desserts around here and I feel like this German Chocolate Pie Recipe is super easy to whip up and it is so fun. My husband absolutely love it.
It’s always been a hit around here. Mostly because you get a nice gooey brownie that you get to bite into, so it’s not quite your traditional pie.
It’s more like a brownie pie, but we still just call it a pie because it’s in a pie crust so we are going to stick with that! And it’s just too good.
HOW TO MAKE GERMAN CHOCOLATE PIE, STEP BY STEP:
- Place your pie crust into a deep dish pie plate and flute the edges, set side.
- In bowl whisk together your flour, cocoa powder, baking powder and salt, set aside.
- In sauce pan over medium heat add your chocolate chips and butter. Whisk slowly until melted and combined.
- Remove from heat and add sugar, whisk together until sugar is incorporated.
- Add in your eggs one at a time whisking well after each addition.
- Lastly add in your vanilla and whisk until incorporated.
- Pour your chocolate mixture into your flour mixture.
- Fold this mixture together until no flour streaks remain.
- Spread into pie crust and bake at 350 degrees F for 30-35 minutes until crust is golden and toothpick comes out clean.Let cool on wire rack completely. Once cooled spread with your frosting, cut and serve.
See, this is such an easy pie to whip up! All that chocolate just makes me drool, plus add that frosting to the top and you are good as gold.
One can of the frosting fits this pie perfectly, you get a nice not too thick layer of frosting on top, but just enough to make a nice contrast to your filling layer.
CAN I ADD ANYTHING INTO THIS PIE?
You can absolutely add some things into your brownie layer if you’d like. You could add some mini chocolate chips, chopped pecans or even come coconut.
We have added those in on occasion and it still tastes absolutely amazing. We especially love adding the chopped nuts because it gives it a little crunch to each bit.
WHAT KIND OF CHOCOLATE DO I USE?
For this recipe we use semi-sweet chocolate chips. You can also use a baking bar such as German chocolate flavor as long as it is the same amount of chocolate in the recipe.
If you want a little lighter flavor use milk chocolate chips or if you want a more intense flavor then use dark chocolate chips.
I’m sorry just looking at these photos make my mouth water and I want to make it over and over again because it’s so easy to make, which is my favorite part.
I love stuffing weird things into pie crusts but this German Chocolate Pie has to be one of my favorite creations of all, it’s not super weird but it’s different and fun.
HOW TO STORE:
These can be left out at room temperature, but I like to store mine in the refrigerator. We cover with plastic wrap tightly and they should be good for 5-7 days.
This German Chocolate Pie can also be frozen, to do this I recommend not frosting the pie. Wrap tightly in plastic wrap then in a layer of foil.
Place into the freezer and it should last up to 3 months. To defrost you can leave out on the counter at room temperature, then I would frost and serve.
This German Chocolate Pie Recipe has become a staple not only during the holidays but all year long, everyone seems to love this pie. Maybe it’s just the German chocolate part.
But it is requested so often that sometimes I just cant keep up! But we love this pie so I’m always happy to oblige when asked to make it.
TIPS AND TRICKS:
- We use semi-sweet chocolate chips for this recipe but you can use a German Chocolate baking bar, semi-sweet chocolate chips or dark chocolate chips as well.
- This can be frozen, please see my storage tips above.
- You can add mixing if you like, we have added mini-chocolate chips, chopped pecans and coconut to the batter base before cooking as well.
- If you don’t like refrigerated pie crust, feel free to use your own recipe.
- If you aren’t a fan of the coconut pecan frosting, you can absolutely swap it for another frosting choice, cream cheese and chocolate would be perfect substitutions.
- If you want a more gooey center, bake for less time, the crust might not get as brown but will be done.
If you’re looking for a fun and easy holiday dessert or a dessert because you’re craving some this German Chocolate Pie is exactly what you’re looking for!
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German Chocolate Pie
Ingredients
- 9 ” refrigerated pie crust
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 can coconut pecan frosting
Instructions
- Pre heat oven to 350 degrees F.
- Place your pie crust into a deep dish pie plate and flute the edges, set side.
- In bowl whisk together your flour, cocoa powder, baking powder and salt, set aside.
- In sauce pan over medium heat add your chocolate chips and butter.
- Whisk slowly until melted and combined.
- Remove from heat and add sugar.
- Whisk together until sugar is incorporated.
- Add in your eggs one at a time whisking well after each addition.
- Lastly add in your vanilla and whisk until incorporated.
- Pour your chocolate mixture into your flour mixture and stir together until no flour streaks remain.
- Spread into pie crust and bake in oven for 30-35 minutes until crust is golden and toothpick comes out clean.
- Let cool on wire rack completely.
- Once cooled spread with your frosting, cut and serve.
Notes
- We use semi-sweet chocolate chips for this recipe but you can use a German Chocolate baking bar, semi-sweet chocolate chips or dark chocolate chips as well.
- This can be frozen, please see my storage tips above.
- You can add mixing if you like, we have added mini-chocolate chips, chopped pecans and coconut to the batter base before cooking as well.
- If you don't like refrigerated pie crust, feel free to use your own recipe.
- If you aren't a fan of the coconut pecan frosting, you can absolutely swap it for another frosting choice, cream cheese and chocolate would be perfect substitutions.
- If you want a more gooey center, bake for less time, the crust might not get as brown but will be done.
In your notes for the German chocolate pie recipe you said a German chocolate baking bar could be substituted for the chocolate chips. Do you also leave out the baking cocoa or leave it in?
No you will still use the cocoa powder in the recipe as well.