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Contest-Winning German Chocolate Cream Pie

I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie
  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • Dash salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups sweetened shredded coconut
  • 1/2 cup chopped pecans
  • TOPPING:
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional coconut and pecans

Directions

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  • Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans.
  • Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack.
  • For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.
Nutrition Facts
1 piece: 808 calories, 53g fat (30g saturated fat), 168mg cholesterol, 280mg sodium, 78g carbohydrate (58g sugars, 3g fiber), 9g protein.

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Reviews

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Average Rating:
  • Billie
    Oct 22, 2019

    No comment left

  • PJ-Tucker
    Mar 18, 2014

    Very rich and delicious. A definite splurge of the diet! I followed the advice of other reviews and wrapped crust in foil and added foil to top towards the end of baking.

  • Difference
    Aug 6, 2012

    Absolutely fabulous pie!!! Have made it for several occasions and it all goes quickly. I served this at a church function and people were getting in line for dessert before food!!!

  • limig
    Jan 29, 2012

    So now I'm off to church with my final pie and I think it will be much better than the trial one. I cut back on the evaporated milk - only used 2/3rds cup (it just didn't all fit!". As preveiously stated I incorporated the coconut (only scant 1 cup) and pecans into the filling. It appears to be great! One more little thing I learned is to spray the underside of my "crust protector" with non-stick spray. When I went to remove it lifed off part of the crust. Other than that, this was a more successful pie!

  • lottieda
    Jan 17, 2012

    No comment left

  • limig
    Jan 14, 2012

    Made a "dry run" today in anticipation of taking another to a church function. Would not put the entire mixture in the pan next time (thank goodness for pie drip pans). Needed to bake longer and I neglected to cover the crust - thus somewhat burnt. Also because of the longer baking the coconut burned. I need to cover as previously suggested at the end. Am considering just incorporating the coconut and pecans in the mixture and let it go at that.

  • 19fernwood
    Dec 9, 2011

    Easy to make, made one regular size pie with no problems and it needed about 10 extra minutes to set the middle. Puffed up nice and it was great!!! due to the fat content it is not an everyday pie of course but for that birthday event it was nice change from the german chocolate cake. Very happy with this!!!

  • tracy zuidema
    Nov 26, 2011

    I made this for Thanksgiving and after reading the reviews and anticipating a longer bake time I wrapped the crust edges with foil. After 45 minutes did indeed need more bake time so I covered the top and left it in longer after an hour and 5 minutes it was mostly set although the knife didnt come out completely clean. I took it out anyway and after cooling refriderated it hoping it would finish setting. It turned out really good. My son kept telling me this pie is amazing. It is already gone and he is asking me to make another. I think next time I will try it like a pumpkin pie and cook 15 minutes at 425 and then reduce to the normal temperature for 40-50 minutes. It was definitely worth making again and relatively easy it just needs more time to cook than the recipe says.

  • acashen33
    Nov 26, 2011

    I haven't made this recipe yet but I am concerned about the EXTREMELY high fat content. I have had this kind of pie before and didn't realize the extremes of the nutritional content, not sure I will unless I can shave off lots of those calories and fat...

  • LeLimey
    Nov 26, 2011

    I haven't made this pie (yet) but think I can offer a tip for using evaporated milk that may help. I'm English and we have a pie in England that is made using evaporated milk and sugar. You need to mix that for AT LEAST 15 minutes or it doesn't matter how long you bake it, the pie will remain a soggy mess in the oven!! My suggestion would be to get to the end of the "add sugar etc" part and then add to the mixture. I'd leave the mixer running for 15-30 minutes and wouldn't stop until a good ten minutes after the sugar crystals had totally dissolved. THEN I'd add the final ingredients and pour into the pie crust.Please also bear in mind that pies of this type do set a little more once out of the oven and cooling.For my money, the recipe looks really good and I will definitely be trying it. I'm developing a far too "happy" relationship with American desserts and this one looks like it will be no exception!