Fudgy German Chocolate Pie Recipe Is Sinfully Delicious (9 Ingredients) Pies Desserts Gluten-free Holidays

My husband's favorite dessert is German chocolate cake. When there's just the two of you, having a whole cake in the house can be wasteful – and not great on the waistline. My solution was to bake a German chocolate pie recipe. However, because he can no longer eat nuts, I did a few tweaks. The result was a fudgy chocolate and coconut pie that I served with the pecans as a garnish. Delicious!

To make this fudgy pie you will need to grab a few ingredients from your fridge and pantry. Here is what you'll need to bake this easy chocolate pie recipe: a pie crust (refrigerated pie crusts, a frozen pie crust or make your favorite homemade pie crust), butter, semisweet chocolate chips, flour (all-purpose flour or gluten-free flour), brown sugar, granulated sugar, eggs, vanilla extract and shredded coconut (I used sweetened coconut). For garnish, grab some pecans and whipped cream.

Nut Variation: If you want to add the pecans directly into the filling instead of just garnishing with them, add 1 cup of chopped pecans to the batter and reduce the coconut to 3/4 cup.

Serve slices of this fudgy chocolate pie for dessert after dinner with a dollop of whipped cream.

Fun Fact: German chocolate cake is not German at all. The American dessert is named after Samuel German, an English-American chocolate maker. He created the famous baking bar for the Baker's Chocolate Company in 1852. The German chocolate cake recipe was first published in a Dallas newspaper in 1957. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes (ovens vary)
Total Time: 45 minutes
Servings: 8 

Ingredients

• 1 pie crust, uncooked
• 1/2 cup (1 stick) butter
• 2 cups semisweet chocolate chips (divided)
• 1/2 cup flour (all-purpose or gluten-free flour)
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup shredded coconut
• pecans, for serving (optional)

Here's how to make it: 

1. Put the pie crust into a pie plate. Prick holes at the bottom with a fork. (If you bought a frozen pie shell, simply thaw.) (For a gluten-free dessert, make sure your pie crust is gluten-free.)
2. Melt the butter in a bowl in the microwave.
3. Add 1 1/2 cups of the chocolate chips.
4. Stir until smooth and melted. (I had to put mine back in the microwave for about 30 seconds to help it melt.)
5. In another bowl, stir together the flour, brown sugar and granulated sugar.
6. Add the flour mixture to the melted chocolate and stir to combine.
7. Stir in the eggs and vanilla extract.
8. Add the remaining chocolate chip and coconut.
9. Stir until well combined.
10. Pour into the pie shell.
11. Bake in a preheated 350-degree F oven for about 35 minutes, or until the top is set. Do not overbake.
12. Cool the pie before serving. Serve with whipped cream and pecans, if desired. You could also add chocolate shavings. Store the pie covered on the counter.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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