Marie Callender’s German Chocolate Pie has creamy chocolate filling loaded with coconut and pecans. Enjoy all the flavors of German Chocolate Cake in this delicious pie.
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German Chocolate History
Oddly enough, the name of this pudding and nut pie owes its origins, not to Germany, but to Samuel German of the Baker’s Chocolate Company headquartered outside of Boston, Massachusetts.
In the mid-1800s, Mr. German developed dark baking chocolate that gives this pie, and the more famous German Chocolate Cake, its characteristic color and flavor.
If you consider yourself a chocolate person and have never tried a German Chocolate Pie before, you don’t know what you are missing.
What Makes a German Chocolate Pie So Good
The flavor combination of rich semisweet dark chocolate, shredded coconut, and nuts can’t be beaten. It’s one of the best holiday pie recipes you can bake because you can easily find all the ingredients during the winter months when fresh fruit is out of season.
What Makes This the Best German Chocolate Pie Recipe
There are many versions of German Chocolate Pies out there, and most of them are good pies, but this recipe is much simpler while still managing to taste amazing.
The addition of the meringue topping, although not traditional, makes this coconut pecan German chocolate pie extra special and one of the best pies to make for potlucks and other gatherings.
German Chocolate Pie Recipe Ingredients
To make this German Chocolate Pie recipe, you will need:
- 9-inch pastry pie shell
- Semisweet chocolate chips
- Dark chocolate pudding mix (cooking, not instant)
- Whole milk for the pudding
- Shredded coconut
- Chopped pecans or walnuts
- Whipped cream or Cool Whip topping
Optional Meringue Topping Ingredients
If you are opting for a meringue topping instead of whipped cream, you will also need:
- Egg whites
- Vanilla extract
- Cream of tartar
- Sugar
Ingredient Substitutions
While there are only a few ingredients in this recipe, you can make a couple of tweaks to make this German Chocolate Pie recipe standout.
- Try swapping out the pastry crust for a pecan pie crust to increase the nut factor.
- Make your own whipped cream instead of buying it from the store for a slightly healthier and better-tasting option.
How to Make German Chocolate Pie
- Blind bake the empty pie crust with pie weights according to the instructions on the package.
- Once the pie crust is out of the oven but still hot, spread a thin layer of chocolate chips on the bottom of the pie crust. Keep any leftover chips to use later. The hot crust should slightly melt the chocolate chips, but if not, pop the pie crust back in the oven for a minute or so until the chips begin to soften.
- Cook the pudding according to the directions on the package.
- Just before you are about to take the chocolate mixture off the heat, stir the coconut and nuts into the pudding. Remember to reserve some coconut and nuts for garnishing the pie.
- Carefully pour the still-warm pudding into the pie crust.
- Allow the pudding to set up in the refrigerator.
If you want to top your pie with meringue, do not chill the pie in the fridge. Proceed immediately to making the meringue (see instructions below).
- Spread a heavy layer of whipped cream on top.
- Sprinkle the remaining chocolate chips, coconut, and nuts on the whipped cream as a garnish.
CopyKat Tip: For a restaurant effect, use a cake decorating bag with a tip to pipe the whipped topping on the pie.
Meringue Topping Instead of Whipped Cream
The meringue topping is a bit of extra work, but once you taste it, you’ll know it was well worth the effort:
- Use a stand mixer or a whisk to beat the egg whites, vanilla, and cream of tartar until soft peaks form.
- Add the sugar slowly and continue to beat the egg whites until they reach stiff, glossy peaks and the sugar dissolves. Be careful not to overwhip.
- Use a spatula to spread the meringue over the warm pudding.
- Bake the pie at 350°F for 12 to 15 minutes, or until the meringue is golden brown.
- Let the pie cool on a wire rack, then chill in the fridge.
- Once cold, sprinkle the remaining chocolate chips, coconut, and nuts on top and serve.
How to Serve German Chocolate Pie
Good pies don’t need much. Just slice and serve with a tall glass of cold milk or maybe a cup of coffee.
How to Store Leftover German Chocolate Pie
Pies with pudding don’t do too well in the freezer, but you can keep this pie in the fridge for 3 to 4 days.
To prevent the pie from drying out, cover well with loose plastic wrap or, better yet, put in a pie keeper.
More Marie Callender’s Pie Copycat Recipes
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Check out more of my easy pie recipes and the best casual dining restaurant recipes here on CopyKat!
This recipe was generously donated by Sharon Powell.
Marie Callender’s German Chocolate Pie
Ingredients
- 1 9-inch pastry pie shell
- 1 cup semisweet chocolate chips
- 1 4-ounce box dark chocolate pudding (cooking, not instant)
- 1/2 cup finely shredded coconut
- 1/2 cup chopped pecans or walnuts
- 10 ounces whipped cream or Cool Whip topping
Meringue Topping (Optional)
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 4 tablespoons sugar
Instructions
Pie
- Bake the empty pie shell until golden.
- Cover the bottom of the pie shell with a single layer of chocolate chips, reserving the remaining chips.
- Heat in the oven or microwave to SLIGHTLY warm and soften the chocolate chips.
- Meanwhile, cook the pudding according to the package directions.
- Add the coconut and nuts to the pudding, and stir well.
- While the pudding is still hot, pour it into the pie crust.
- If you plan to add meringue to your pie, do not chill the pie in the fridge, and proceed immediately to making the meringue.
- If you plan to add whipped cream to your pie, chill the pie in the refrigerator until set and then spread the whipped cream on top.
- For a restaurant effect, put the whipped topping into a cake decorating bag with a tip and pipe it onto the pie.
- Sprinkle the top with a few chocolate chips, coconut, and nuts for a finishing touch.
Meringue Topping (Optional)
- Most people prefer German Chocolate pie topped with whipped cream. But if you prefer a meringue topping:
- Beat the egg whites, vanilla, and cream of tartar until soft peaks form.
- Gradually add the sugar, beating until stiff, glossy peaks form and the sugar is dissolved.
- Spread the meringue over the hot filling.
- For that Marie Callender’s effect, leave a smidge of filling visible around the edge,
- Bake at 350 degrees for 12 to 15 minutes, or until the meringue is golden.
- Chill the pie in the fridge. Don’t forget to sprinkle the chocolate chips, coconut, and nuts on top before serving.
Nutrition
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