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German Chocolate Pecan Pie

  • Beginner
  • 1 pie
Baking Success Or Baking Mess


4 eggs
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup Crown® Lily White® or Golden Corn Syrup
4 ounces sweet dark (German) chocolate, melted
1/4 cup butter, melted
1 teaspoon pure vanilla extract
1 (9-inch) unbaked OR frozen** deep-dish pie crust
3/4 cup flaked coconut, toasted
3/4 cup chopped pecans
Toasted coconut (optional)


Preheat oven to 350°F.

Beat eggs, sugar, flour and salt until creamy. Blend in corn syrup, chocolate, butter and vanilla. Pour filling into pie crust.

Combine coconut and pecans; sprinkle over filling.

Bake 45 minutes or until set. Center of pie should spring back when lightly tapped. Cool on wire rack before serving. Garnish with toasted coconut, if desired.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

TIPS: For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

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