Coconut-Pecan Frosted German Chocolate Pie [Gluten-free]

The holidays are upon us and that means PIE. Everywhere. I’ve never been one to crave pie like I do other sweets, but like I’ve said before, put chocolate in anything and I’m there. This was the second of my contributions to Thanksgiving dessert and I was very pleased with the outcome. I actually made two versions of this pie and one was an epic failure, which means it is always important to experiment and see what works best. This version that I’m going to share turned out to be rich and creamy, with just the perfect amount of sweetness.


You can make this pie without the coconut-pecan topping, however I think that the two layers really compliment each other and you’d be missing out.

If you’re not into making your own pie crust, you can purchase one from the store that will save you some time. I decided to make mine so that I could ensure that my version was gluten-free. It was a little tougher than some crusts, but it was also thinner and I thought it went well with the pie itself.

I also discovered in bringing this pie to Thanksgiving that it is my father-in-law’s childhood favorite (note to self: make for family gatherings in the future). The pie is actually a derivative of German chocolate cake, which was created by an American chocolate maker named Samuel German (how’s that for a confusing history lesson?). Now you’ve learned something new.

Give this pie a whirl at your next holiday gathering and I guarantee it’ll be a hit.

Crust ingredients:

  • 1 cup gluten-free flour blend
  • 4 tbsp unsalted butter
  • 1/2 egg
  • 1/3 cup water (depends on consistency – add a little at a time and adjust as needed)
  • 1/4 tsp salt
  • 1 tsp sugar

Crust Instructions:

  1. Mix gluten-free flour blend with the salt and sugar.
  2. Add in the butter and mix until crumbly.
  3. Add in egg and mix until well blended.
  4. Add water just a little at a time until you get a good consistency that you can work with and blend together. Too much and your dough will be sticky and hard to form. Too little and your dough may not fully mix together.
  5. Refrigerate the dough for about 30 minutes.
  6. Take two pieces of parchment paper and add some flour on the bottom piece. Put the dough on this piece and add a little more flour on top (so it doesn’t stick to the parchment paper).
  7. Put the top layer of parchment down and use a rolling pin to flatten the dough until it’s large enough to fit into your pie pan.
  8. Remove the top layer of parchment. Place your pie pan on top of the dough and gently flip it all over so that the crust falls into the pan. Carefully start to remove the parchment. It’s ok if the crust breaks a little, as you can push it back into place.
  9. Set the prepared crust aside.

German Chocolate Filling Ingredients:

  • 2 oz semisweet baking chocolate
  • 2 oz bittersweet chocolate
  • 4 tbsp unsalted butter
  • 1 cup milk of choice (I use unsweetened almond milk)
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 2 large egg yolks
  • 2 tbsp corn starch
  • 1/2 cup chopped pecans

Pie Filling Instructions:

  1. Preheat your oven to 350 degrees F.
  2. In a mixing bowl, blend the sugar and egg yolks.
  3. Add the vanilla extract. Set aside.
  4. In a saucepan, put the butter and two types of chocolate in and turn them on medium heat until they are melted.
  5. Add the almond milk and corn starch and continue to stir.
  6. Pour the heated mixture into the egg/sugar mixture and blend together.
  7. Add in in the chopped pecans by hand. I also added a little coconut in this mixture as well, but you can elect to just add it to the topping if you’d like.
  8. Put the pie in the oven for about 30-35 minutes or until the top looks like it has set.
  9. Take the pie out and let it cool for about an hour.


Coconut-Pecan Frosting Ingredients:

  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 4 tbsp unsalted butter
  • 1 egg
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans

Coconut-Pecan Frosting Directions:

  1. In a small saucepan, heat the evaporated milk, sugar and butter on medium.
  2. Stir until the butter is melted and the mixture starts to bubble just a little.
  3. Reduce the heat a little. Add the egg and continue to stir for about 2 minutes.
  4. Remove from the heat and add the coconut and pecans.
  5. Pour the mixture over the cooled pie and refrigerate for at least several hours (I left mine overnight).



Pie crust recipe adjusted from A Little Insanity.

Frosting recipe adjusted from


3 thoughts on “Coconut-Pecan Frosted German Chocolate Pie [Gluten-free]

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