German Chocolate Cream Pie

One of the most popular pies I made this spring has to be my German Chocolate Cream Pie, which is kind of like a German Chocolate Cake and  Chocolate Cream Pie had a baby.  The pie combines the chocolatey richness of a smooth chocolate cream pie with the decadent coconut-pecan frosting covering the perennial German Chocolate cake.  And the best part is…the pie can be made in less than 30 minutes and then, it’s into the refrigerator to chill!

German Chocolate Cream Pie


  • 2 cups Oreo cookie crumbs
  • 4 TBSP melted butter
  • Chocolate Layer:
  • 8oz cream cheese-softened
  • 4 oz. German Chocolate-melted
  • 2/3 c. sugar
  • 1/4 c. cornstarch
  • 1/4 c. cocoa powder
  • 1/2 tsp salt
  • 5 egg yolks
  • 3 c. whole milk
  • 1 TBSP butter
  • Coconut-Pecan Layer:
  • 4 egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 c. sugar
  • 3/4 c. butter-softened
  • 2 c. shredded coconut
  • 2 c. chopped pecans
  • Chocolate Drizzle:
  • 1/4 c. heavy cream
  • 1/2 c. chocolate chips


  1. In a bowl combine cookie crumbs and butter. Press into a 9inch pie pan and bake at 350 degrees for 10 minutes. Allow to cool before filling.
  2. Over medium heat, combine 2/3 c. sugar, cornstarch, cocoa powder, salt, 5 egg yolks, whole milk, and 1 TBSP butter. Whisking frequently, cook until thick and bubbly. Allow to cool while preparing cream cheese.
  3. In a mixing bowl, beat cream cheese until smooth. Melt German chocolate in the microwave and add to cream cheese. Beat until smooth.
  4. Spoon in chocolate pudding mixture and beat until smooth.
  5. Pour chocolate pudding mixture into the cooled Oreo pie shell and refrigerate.
  6. In a sauce pan, heat egg yoks, evaporated milk, sugar, and butter until thick and bubbly. Stir in pecans and coconut. Pour over chocolate layer and refrigerate until set.
  7. In a microwave safe bowl, heat heavy cream until boiling. Add chocolate chips and stir until smooth. Drizzle over coconut-pecan layer. Refrigerate until set.
  8. Garnish with whipped cream
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