The pie is tasty despite the recipe’s ease of preparation.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup light corn syrup
- 3 eggs
- 1 cup white sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups coarsely chopped pecans
- ¾ cup sweetened flaked coconut
- ¾ cup semisweet chocolate chips
- 1 (9 inch) deep dish prepared pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
- Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.
Nutrition Facts
| Calories | 693 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 211 mg |
| Sugars | 49 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
This pie was ok. The filling was enough for both of my frozen deep dish pie crusts, so I ended up with 2 of these pies. My family wasn’t impressed. I liked it but could only handle a small piece. It looks and smells beautiful though.
Made this exactly except for coconut and it was amazing!!
I’m looking forward to serving this pie tomorrow for Thanksgiving dinner. I’m also wondering if anyone will care if I go ahead and get a slice now.
Just one word, YUMMY!
This recipe is a dream come true!!! Use the deep dish pan and you won’t have a problem! This is easily a new fave!
Came out looking and smelling perfect. My word of advice use a deep dish pie shell.
Easy and delicious. It does bubble over so definitely put a cookie sheet lined with foil beneath for easy clean up.
This was ok but not the wow that I read in the reviews. Next time I will melt my choco chips and incorporate them into my syrup mixture. Since I was left with whole chips. I was embarrassed when it came time to serve this one. My guy’s ate it but it didn’t fly off their plates.
This recipe was easy and came out wonderfully, everyone loved it. I added a small bit of a German Chocolate bar into the melted butter because I wasn’t sure how chocolately the choc. chips alone would make it. It just happened to be the right amount. The pie is very rich, so if you have a termperamental stomach, don’t eat a big piece of it at a time.
I made this for Thanksgiving, it will become a holiday favorite, it is terrific! Cook it on a cookie sheet, it overflows the pie crust a little.
This pie was not the crowd pleaser I had hoped for some like it. No one loved it. One did not like the texture of it at all. Most likley will not make again.
Use a deep dish pie pan/crust as instructed and you’ll be fine with the overflow issue.
I have made this recipe several times and followed it to the T! I get requests to make this often! It’s very rich so small pieces work just fine! Wonderful when served slightly warm with vanilla ice cream!
It’s an ABSOLUTE! must that you use a baking sheet under this pie. Unless you like to clean ovens. Other than that the pie is wonderful.
I made this for Easter dinner this year. My family loved. It has just a hint of German Chocolate and the chocolate chips make it wonderful!!!
I followed this recipe to the T and I have of the mixture melted to the botoom of my oven – it bubbled and over flowed out of the crust – what a disaster!
it was too sweet and wet
I love German chocolate pie and cake. This recipe is quick, easy and delicious! I had this recipe many years ago and now have it again. Thanks for posting