The Ultimate Homemade German Chocolate Cream Pie: A Decadent Recipe and Guide
For many, the mention of “German Chocolate” conjures images of a rich, layered cake adorned with a signature coconut-pecan frosting. But have you ever experienced the magic of a German Chocolate Cream Pie? While I’ve personally crafted dozens of traditional German Chocolate Cakes, my first foray into the pie counterpart was an absolute revelation. Much like its beloved cake namesake, this pie features a distinctively flavored filling, thanks to the use of German sweet chocolate. If you’re a connoisseur of German chocolate cake, you’ll instantly recognize and appreciate the unique depth of flavor in this creamy, baked delight.
What truly sets this particular German Chocolate Cream Pie apart is its intriguing preparation method. Unlike many cream pies that are cooked on the stovetop to thicken the filling, this recipe calls for pouring an uncooked, creamy mixture directly into an unbaked pie crust. It’s then generously topped with a layer of flaked coconut and chopped pecans before being baked to perfection. The result is a wonderfully smooth, almost custard-like filling that offers a delightful contrast to the crunchy, toasted topping.
The Winning Legacy of Marie Rizzio’s German Chocolate Cream Pie
While various versions of German Chocolate Cream Pie exist, the recipe we’re exploring today holds a special place in culinary history. It was meticulously crafted by the late Marie Rizzio, a celebrated home baker renowned for her numerous cooking contest victories. In an interview with Taste of Home magazine, Marie proudly recounted how her German Chocolate Cream Pie earned a coveted spot in the finals of The Great American Pie Show. Her winning creation isn’t just incredibly appealing to the eye and palate; it’s also a joy to prepare, making it a fantastic project for bakers of all skill levels.
The “German” in German Chocolate, interestingly enough, doesn’t refer to the country of Germany, but rather to an American baker named Samuel German, who in 1852 developed a dark baking chocolate bar for Baker’s Chocolate Company. This particular chocolate, known for its milder, sweeter profile compared to unsweetened baking chocolate, became the cornerstone of the now-famous “German Chocolate Cake” recipe, and subsequently, this exquisite pie. Understanding this historical nuance adds another layer of appreciation to every slice.
Marie Rizzio’s approach to this pie is a testament to her culinary genius. By baking the filling directly in the crust, she achieves a delicate, almost soufflé-like texture that melts in your mouth. The interplay between the rich chocolate, sweet coconut, and earthy pecans creates a harmonious symphony of flavors that is truly unforgettable. This recipe isn’t just about baking a pie; it’s about recreating a piece of contest-winning history in your own kitchen.
From Batter to Golden Perfection: The Baking Journey
One of the most satisfying aspects of making this pie is witnessing its transformation through the baking process. It begins with a simple, yet enticing, batter. Below is a snapshot of the luscious chocolate-infused batter, flecked with hints of its future coconut and pecan companions, just before it enters the oven.
Once the creamy filling and its toppings are nestled into the unbaked pie crust, it’s ready for the heat. The image captures the pie as it embarks on its baking journey, a promise of the golden, irresistible treat it will soon become. The simplicity of pouring and baking means less time fussing over a hot stove and more time anticipating the delicious outcome.
After about 45-50 minutes in the oven, the pie emerges transformed. The filling sets beautifully, and the coconut and pecans toast to a fragrant, golden crisp. Some traditional versions of this pie are often served “as is,” allowing the baked topping to be the star, or perhaps with just a modest dollop of whipped cream on the side. The image below shows the pie fresh out of the oven, its baked beauty evident even before any final garnishes.
However, if you’re like me and believe in celebrating decadence, going “all out” with a generous layer of sweetened whipped cream is an absolute must. Adorned with additional coconut flakes and chopped pecans, this creates an impressive presentation and an even more delightful texture contrast. The cool, airy whipped cream perfectly complements the warm, rich pie beneath, making each bite a luxurious experience.
Refining the Recipe: Sweetness, Eggs, and Essential Tips
My only minor critique of this otherwise perfect pie is its inherent sweetness. It is, undeniably, a very sweet dessert. This observation led me to a crucial understanding of Marie Rizzio’s original recipe. She specifically called for a very *lightly* sweetened whipped cream topping. At first, I questioned why she wouldn’t add more sugar to the whipped cream, but after tasting the finished pie, her genius became clear. The less sweet topping perfectly balances the richness of the pie filling, preventing it from being overwhelmingly sugary and allowing the nuanced chocolate and nutty flavors to shine through. This is an important detail to consider when preparing your own topping – adjust the confectioners’ sugar to your preference, keeping the pie’s sweetness in mind.
Another fascinating discovery during my baking process involved the egg quantity. The original recipe specifies 2 large eggs. However, in a moment of oversight, I accidentally used 4 large eggs! I was convinced I had ruined the pie, envisioning a rubbery or overly firm texture. To my pleasant surprise, it still turned out exceptionally well. The texture was slightly softer than intended, but it remained incredibly delicious. This happy accident led me to believe that a happy medium of 3 large eggs might be the ideal compromise, providing a perfectly set yet wonderfully tender filling. Therefore, I’ve adjusted the recipe below to recommend 3 eggs, offering a slight modification based on my experimentation while still honoring the spirit of Marie Rizzio’s original.
Beyond ingredients, the choice of pie plate is paramount. As noted in the original recipe’s tips, a standard 9-inch shallow pie plate or even disposable foil plates often won’t accommodate all the generous filling. To avoid overflow and ensure your pie bakes evenly, a glass deep-dish pie plate is highly recommended. The extra depth allows the filling to rise and set beautifully without spilling, making for a cleaner bake and a more visually impressive pie. Using a glass plate also helps you monitor the browning of the crust as it bakes.
For those looking for a slightly different approach, another similar version of this pie can be found from Betty Crocker. Their recipe is almost identical but notably uses 4 egg yolks instead of whole eggs. This substitution would likely yield an even richer, more custardy filling with a deeper yellow hue, as egg yolks contribute more fat and lecithin, enhancing creaminess and binding. Exploring such variations can be a fun way to customize the pie to your exact preferences, perhaps balancing the richness of the yolks with a less sweet topping.
Whether you stick strictly to the original or incorporate these small adjustments, this German Chocolate Cream Pie promises a delightful baking experience and an even more delightful dessert. It’s a perfect pie for special occasions or simply a comforting treat on a cozy evening.
Recipe
German Chocolate Cream Pie
Cookie Madness
Pin Recipe
Ingredients
- 9-10 inch unbaked pie crust deep dish**
- 4 ounces German sweet chocolate chopped
- 4 tablespoons butter cut into chunks
- 1 ½ cups 12 ounces evaporated milk
- 1 ½ cups sugar
- 2-3 tablespoons cornstarch
- ¼ teaspoon salt reduce to a pinch if using salted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1-⅓ cups flaked coconut I used sweetened, but unsweetened should work
- ½ cup chopped pecans
Topping:
- 1 ½ cups heavy whipping cream
- 1 ½ to 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Additional coconut and pecans
Instructions
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Preheat oven to 375°F (190°C). Have ready a 9-10 inch unbaked deep dish pie crust. Using a deep dish crust is essential to accommodate all the delicious filling.
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In a small, heavy-bottomed saucepan, melt the butter over medium heat. Once the butter is soft and begins to melt, add the chopped German sweet chocolate. Reduce the heat to low and stir continuously until the chocolate is fully melted and the mixture is smooth and glossy. Ensure no chocolate lumps remain.
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Remove the saucepan from the heat. Carefully stir in the evaporated milk until thoroughly combined with the chocolate mixture. Set aside to cool slightly.
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In a large mixing bowl, whisk together the sugar, cornstarch, and salt until well combined. This step helps prevent lumps in the filling. Add the eggs and vanilla extract to the dry ingredients, mixing well.
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Gradually add the slightly cooled chocolate-evaporated milk mixture to the egg mixture, stirring constantly until everything is fully blended and smooth. This creates the rich, creamy pie filling.
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Pour the prepared filling mixture carefully into your unbaked deep dish pie crust. Evenly sprinkle the flaked coconut and chopped pecans over the top of the filling.
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Place the pie on a rimmed baking sheet (to catch any potential spills) and bake in the preheated oven at 375°F (190°C) for 45-50 minutes. The pie is done when a knife inserted into the center comes out clean, indicating the filling has set.
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Once baked, remove the pie from the oven and cool completely on a wire rack. This is a crucial step for the pie to set properly. After cooling to room temperature, chill the pie in the refrigerator for several hours or, ideally, overnight. This chilling time allows the filling to firm up completely, ensuring clean slices.
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Just before serving, prepare the topping. In a large, chilled bowl, beat the heavy whipping cream with an electric mixer until it begins to thicken. Add the confectioners’ sugar (start with 1.5 tablespoons and add more to taste, keeping the pie’s sweetness in mind) and vanilla extract. Continue beating until stiff peaks form, indicating a perfectly stable whipped cream. Spread this whipped cream generously over the chilled pie. For an extra touch of flair and flavor, sprinkle with additional coconut and pecans. Refrigerate any remaining pie until serving to maintain its freshness and delightful texture.
Notes