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pioneer woman german chocolate pie recipe hdr

Pioneer Woman German Chocolate Pie

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!
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Servings: 8

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.