German Chocolate Pie Filling Recipe

Indulge in the rich, decadent flavor of this homemade German Chocolate Pie Filling! This recipe guides you through creating a creamy, dreamy filling brimming with toasted pecans, sweet coconut, and luscious chocolate. Perfect for pies, cakes, or even as a delightful stand-alone dessert, this recipe is sure to become a family favorite. Easy to follow instructions and precise measurements ensure a perfect result every time.

Prep Time 20 mins

Cook Time 65 mins

Calories 846.7 kcal

Protein 17g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for German Chocolate Pie Filling

2 cups milk
1 cup granulated sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 large egg yolks
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 1/2 cups sweetened shredded coconut
1 1/2 cups pecan halves
2 cups heavy whipping cream
1/4 cup chocolate syrup (plus extra for drizzling)

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How to Make German Chocolate Pie Filling

Scald 2 cups of milk in a medium saucepan over medium heat. (Milk should be just below boiling; small bubbles should appear around the edges.)
In a separate bowl, whisk together 1 cup granulated sugar, 1/4 teaspoon salt, and 1/4 cup cornstarch. Gradually whisk in 1 cup of the scalded milk until smooth.
In a small bowl, whisk 2 large egg yolks. Temper the egg yolks by slowly whisking in 1 cup of the hot milk mixture. This prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 1 minute).
Reduce heat to low and continue to cook, stirring constantly, until the filling has thickened considerably and coats the back of a spoon (about 2-3 minutes).
Remove from heat and stir in 1/2 cup (1 stick) unsalted butter (unmelted), 1 teaspoon vanilla extract, 1 cup sweetened shredded coconut, 1 cup semi-sweet chocolate chips, and 1 cup pecan halves.
Stir until the butter is melted and the filling is a uniform color.
Let the filling cool slightly before pouring it into a 9-inch baked pie shell.
**Prepare the topping:**
In a medium bowl, whip 2 cups heavy whipping cream until soft peaks form. Gradually add 1/4 cup chocolate syrup while continuing to whip until stiff peaks form.
Fold in 1/2 cup sweetened shredded coconut and 1/2 cup pecan halves.
Spoon the whipped cream topping generously over the cooled pie filling, piling it high.
Drizzle additional chocolate syrup over the topping for decoration.