This pie has a dense, almost brownie-like base with a topping that reminds me of my grandma’s old-school cake filling.
You’ll want to blind bake the crust first to keep it crisp—no one wants a soggy bottom under all that filling.
The coconut and pecans give the top that sticky, chewy texture that plays off the soft center really well.
Make sure to refrigerate the pie for at least four hours before serving so it firms up without drying out.
I like to sprinkle flaky sea salt on top once it’s cool—it adds just enough contrast to balance the sweetness!
How to Make Pioneer Woman German Chocolate Pie
Ingredients
- 1 pie crust (9-inch, unbaked)
- 4 oz. German Chocolate
- 2 oz. Unsweetened Chocolate
- 1 stick Butter (1/2 cup)
- 1 cup Sugar
- 1 cup Sweetened Shredded Coconut
- 1 cup Pecans (chopped)
- 1 can Sweetened Condensed Milk (14 oz.)
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F so it’s ready when you are.
Step 2:
Melt the German chocolate, unsweetened chocolate, and butter together in a saucepan over low heat. Stir until smooth.
Step 3:
In a large bowl, whisk the eggs. Add the sweetened condensed milk, sugar, salt, and vanilla extract. Mix until everything comes together.
Step 4:
Pour in the melted chocolate mixture and stir until the filling looks glossy and smooth.
Step 5:
Fold in the shredded coconut and chopped pecans with a spatula or wooden spoon. Make sure they’re mixed in evenly.
Step 6:
Spoon the filling into your unbaked pie crust and spread it out so it bakes evenly.
Step 7:
Bake for 40–50 minutes. The center should look set but still feel a little soft. Let the pie cool completely before slicing—it helps the filling firm up.
Tips and Tricks for Making This Recipe
Use Room Temperature Ingredients
Eggs and butter mix in better when they’re at room temp. The filling turns out silkier that way.
Toast the Pecans
Toasting pecans first? Totally worth it. Five minutes in the oven brings out a deeper, nuttier flavor.
Avoid Overbaking
Pull the pie out when the center is just set. It’ll keep firming up as it cools, and overbaking dries it out.
Cool Before Slicing
Let the pie cool all the way. Cutting in too soon just makes a sticky mess (trust me, I’ve done it).
Make Ahead
Bake the pie a day ahead if you want. I swear the flavor gets even better overnight, so it’s great for planning ahead.
What to Serve with Pioneer Woman German Chocolate Pie
Whipped Cream
A big spoonful of whipped cream on top just feels right. It lightens every bite and cools things down a bit.
Homemade is best—just whip heavy cream and sugar, maybe a touch of vanilla. Sometimes I toss on extra coconut for fun.
Fresh Berries
Raspberries or sliced strawberries add a fresh, tart bite that balances all that chocolate and coconut.
The color pop is gorgeous next to the dark pie, and it looks great for guests.
Serve berries on the side or pile them right on top if you’re feeling fancy.
Salted Pretzel Rods
It might sound odd, but salted pretzel rods add a crunchy, salty kick that works surprisingly well.
Break them up and sprinkle over the pie, or just serve them on the side for dipping.
If you really love salty-sweet, drizzle the pretzels with a little melted chocolate before serving.
Vanilla Ice Cream
Vanilla ice cream is classic here. The cold ice cream mellows out the gooey, rich filling.
Try coconut ice cream or a dairy-free option if you want to mix it up.
Chill your bowls for a few minutes before scooping—keeps the ice cream from melting too fast.
Roasted Pineapple Slices
Roasted pineapple slices bring a fun, tropical note. I always think of summer desserts with these.
Roast them with a bit of brown sugar for extra caramel flavor. It works so well with the chocolate and pecans.
Serve the pineapple on the side, or fan it out over the pie for a twist.
Variations and Substitutions
Crust Options
Chocolate graham cracker crust amps up the chocolate, but a classic pie crust keeps it traditional.
If you’re short on time, a store-bought crust totally works. Nobody complains—promise.
Pecan crust gives more crunch, especially if you’re a nut fan.
Chocolate Choices
Semi-sweet is the go-to, but bittersweet or milk chocolate work too. Just use what you have or what you like best.
I once tried white chocolate for fun—way sweeter, but not bad if you’re into that!
Nut and Topping Switch-Ups
Walnuts or almonds are good swaps for pecans. Almonds add more bite, in my opinion.
If coconut isn’t your thing, skip it or use toasted flakes for a different texture.
Sometimes I drizzle caramel sauce on top before serving. It’s always a crowd-pleaser.
How to Store Leftover Pioneer Woman German Chocolate Pie
Refrigeration Tips
This pie has a custard base, so stash it in the fridge once it cools down.
Wrap the pie loosely in plastic or pop it in a container with a lid. It’ll keep for a few days.
I like storing individual slices in small containers—makes it easy to grab a treat whenever the mood hits.
Freezer Storage
Need to keep it longer? Freeze the pie after it cools completely.
Wrap tightly in plastic and then foil, and toss it in the freezer for up to two months.
Don’t forget to label it with the date. (I always forget and end up guessing…)
Single Slices
Slicing the leftover pie and storing each piece separately keeps them looking good and makes serving easier.
Reusable deli containers or any small airtight container will do the trick.
Common Mistakes to Avoid
Crust Missteps
Graham cracker crust just doesn’t work here—stick to a standard pie shell for the right texture.
Don’t pre-bake the crust; it cooks along with the filling.
Make sure your dough is just thawed enough to roll out without tearing. Been there, not fun.
Undercooking the Filling
If you take the pie out too soon, you’ll get a soupy, messy filling that won’t hold up.
I always check by gently jiggling the pie—the filling should be set before it leaves the oven.
Make sure the mixture thickens fully before pouring it into the crust.
Overmixing or Overbaking
If you whisk or beat the filling too much, it gets weirdly dense instead of creamy. Just mix until everything’s blended—seriously, that’s enough.
If the top starts to darken before the pie’s actually set, loosely toss some foil over it. That way, you won’t end up with a burnt crust.
Overbaking dries out the filling and steals that creamy finish, so keep an eye on things near the end. Nobody wants a dried-up pie, right?
Pioneer Woman German Chocolate Pie
Ingredients
- 1 pie crust 9-inch, unbaked
- 4 oz. German Chocolate
- 2 oz. Unsweetened Chocolate
- 1 stick Butter 1/2 cup
- 1 cup Sugar
- 1 cup Sweetened Shredded Coconut
- 1 cup Pecans chopped
- 1 can Sweetened Condensed Milk 14 oz.
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F so it's ready when you are.
- Melt the German chocolate, unsweetened chocolate, and butter together in a saucepan over low heat. Stir until smooth.
- In a large bowl, whisk the eggs. Add the sweetened condensed milk, sugar, salt, and vanilla extract. Mix until everything comes together.
- Pour in the melted chocolate mixture and stir until the filling looks glossy and smooth.
- Fold in the shredded coconut and chopped pecans with a spatula or wooden spoon. Make sure they're mixed in evenly.
- Spoon the filling into your unbaked pie crust and spread it out so it bakes evenly.
- Bake for 40–50 minutes. The center should look set but still feel a little soft. Let the pie cool completely before slicing—it helps the filling firm up.