German Chocolate Cake is simple to appreciate because of its trademark coconut pecan icing and layers of delicious chocolate cake. But, as fantastic as it is, it doesn’t hurt to mix things up every now and again, so here we bring you all of the same deliciousness in the shape of pie. Sometimes pie hits a distinct note, and this German Chocolate Pie certainly does. It’s rich, but it’s a guaranteed crowd-pleaser — there’s nothing not to like about it, and it’s really simple to put together.

To begin, you’ll need one pie crust. If you want something a little different, our Cream Cheese Pie Crust is a terrific choice, but store-bought would work just as well. You will want to blind bake your pie crust here, which I do by lining it with parchment paper, filling it with pie weights, then baking for approximately twelve minutes before removing the weights and parchment paper and allowing the crust to brown for a few more minutes.

Don’t have any pie weights? Dried beans also work well.The filling is really simple. You only need a microwave to make it; no double boilers or burners required. To get its rich flavor, traditional German Chocolate Cake employs melted chocolate rather than cocoa powder, and this pie follows suit. Simply melt the chopped chocolate and butter in the microwave before stirring in the egg yolks, sweetened condensed milk, vanilla, and pecans.

Pour the mixture into the blind-baked pie crust and bake until set.Of course, this wouldn’t be German Chocolate Cake without that fantastic coconut-pecan mixture on top. While this isn’t icing, it is a celebration of nutty, sweet, chewy coconut-pecan goodness that you can make after the pie has finished baking and cooled.To make the topping, just combine brown sugar, butter, and heavy cream on the stovetop and thicken with egg yolks.

It takes around 10 minutes, but it is an experience you will not forget. The coconut is mixed in off the heat, transforming the sticky and syrupy mixture into something deliciously chewy.Pour the topping over the filling, garnish with pecans, and chill for a few hours until cold, set, and sliceable. It will feel like a lengthy wait, but you can make it. This is so worth the wait.