German Chocolate Pie

  • Yield 8 servings

Shredded coconut and pecans top a creamy, chocolate filled pie.


"I have made this pie for 36 years and my family and friends all love it. My daughter always wants this pie for her birthday instead of cake."


4 ounces German chocolate
1/4 cup butter
1 1/2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons cornstarch
2 eggs, beaten
1 1/2 cups evaporated milk
1 unbaked 10-inch pie crust
1 1/3 cups shredded coconut
1/2 cup chopped pecans


  1. Preheat oven to 375F.
  2. In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.
  3. When chocolate is melted, stir in sugar, salt, vanilla, cornstarch and eggs until well blended. Stir in evaporated milk until smooth. Pour into pie shell.
  4. Mix coconut and pecans together; sprinkle evenly over chocolate mixture. Use a knife to cut through coconut into chocolate mixture in several places. Bake 45 to 50 minutes or until center is set.

Recipe by Janet Curtis, North Platte, Neb.



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