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German Chocolate Pie

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  • Prep 20 min
  • Total 5 hr 10 min
  • Servings 10
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Treat your family with this delicious German pie made using Pillsbury™ refrigerated pie crust and chocolate – a wonderful dessert.
Updated Nov 16, 2017
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  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 package (4 oz) sweet baking chocolate, chopped
  • 1/4 cup butter or margarine
  • 1 can (12 oz) evaporated milk
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 4 egg yolks
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 cup flaked coconut
  • 1 cup chopped pecans


  • 1
    Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
  • 2
    In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
  • 3
    In small bowl, mix coconut and pecans; sprinkle over filling.
  • 4
    Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pie may be slightly soft when just out of the oven, but will set up nicely for slicing once cooled. Dress up each slice with whipped cream, toasted coconut and chocolate shavings.


Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Take your German chocolate addiction to the next level by turning the classic cake into a chocolate pie pretty enough for a party. This rendition only takes 20 minutes of hands-on time and features all the gooey, nutty and chocolatey goodness that makes German Chocolate Cake such a delight — with a lot fewer steps. So next time you’re craving this wonderful dessert, try making this spin using a handy Pillsbury refrigerated pie crust or follow Betty’s step-by-step instructions for mastering homemade pie crust.
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