Marie Callender’s German Chocolate Pie features an incredibly creamy chocolate filling that’s generously loaded with coconut and pecans, delivering all the beloved flavors of German Chocolate Cake in perfect pie form. This Easy Copycat Recipe allows you to recreate this restaurant favorite at home, capturing every bit of the rich, indulgent taste that has made this dessert a true classic.
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What Makes This the Best German Chocolate Pie Recipe
There are many versions of German Chocolate Pies out there, and most of them are good pies, but this recipe is much simpler while still managing to taste amazing.
The addition of the meringue topping, although not traditional, makes this coconut pecan German chocolate pie extra special and one of the best pies to make for potlucks and other gatherings.
German Chocolate Pie Recipe Ingredients
For the Pie Foundation:
- 9-inch pastry pie shell – Forms the essential foundation that holds all the delicious filling
- Semisweet chocolate chips – Provide rich chocolate flavor and create a chocolate layer in the crust
For the Rich Chocolate Filling:
- Dark chocolate pudding mix – Use cooking type, not instant, for the best texture and flavor
- Whole milk – Creates the creamy, rich base for the pudding filling
- Shredded coconut – Adds tropical sweetness and signature texture
- Chopped pecans or walnuts – Provide essential crunch and nutty flavor
For the Topping:
- Whipped cream or Cool Whip topping – Classic light and airy contrast to the rich filling
Optional Meringue Topping Ingredients:
- Egg whites – Create the light, airy base for elegant meringue
- Vanilla extract – Enhances the overall flavor of the meringue
- Cream of tartar – Stabilizes the egg whites for perfect peaks
- Sugar – Sweetens and helps create a glossy, stable meringue
Ingredient Substitutions
While there are only a few ingredients in this recipe, you can make a couple of tweaks to make this German Chocolate Pie recipe stand out.
- Try swapping out the pastry crust for a pecan pie crust to increase the nut factor.
- Make your own whipped cream instead of buying it from the store for a slightly healthier and better-tasting option.
How to Make German Chocolate Pie
- Blind-bake the empty pie crust with pie weights according to the package instructions.
- Once the pie crust is out of the oven but still hot, spread a thin layer of chocolate chips on the bottom of the pie crust. Save any leftover chips for later use. The hot crust should slightly melt the chocolate chips, but if not, return the pie crust to the oven for a minute or so until the chips begin to soften.
- Prepare the pudding according to the package directions.
- Just before you take the chocolate mixture off the heat, stir the coconut and nuts into the pudding. Remember to reserve some coconut and nuts for garnishing the pie.
- Carefully pour the still-warm pudding into the pie crust.
- Allow the pudding to set up in the refrigerator.
If you want to top your pie with meringue, do not chill the pie in the fridge. Proceed immediately to making the meringue (see instructions below).
- Spread a heavy layer of whipped cream on top.
- Sprinkle the remaining chocolate chips, coconut, and nuts on the whipped cream as a garnish.
CopyKat Tip: For a restaurant effect, use a cake decorating bag with a tip to pipe the whipped topping on the pie.
Meringue Topping Instead of Whipped Cream
The meringue topping is a bit of extra work, but once you taste it, you’ll know it was well worth the effort:
- Use a stand mixer or a whisk to beat the egg whites, vanilla, and cream of tartar until soft peaks form.
- Add the sugar slowly to the bowl and continue beating the egg whites until they reach stiff, glossy peaks and the sugar has dissolved. Be careful not to overwhip.
- Use a spatula to spread the meringue over the warm pudding.
- Bake the pie at 350°F for 12 to 15 minutes, or until the meringue is golden brown.
- Let the pie cool on a wire rack, then refrigerate it.
- Once cold, sprinkle the remaining chocolate chips, coconut, and nuts on top and serve.
Storage & Reheating Instructions
- Serving Temperature – Serve chilled for the best flavor and texture experience.
- Refrigerator Storage – Store covered in the refrigerator for a maximum of 3-4 days. To prevent the pie from drying out, cover with loose plastic wrap or store in a pie keeper for best results.
- Freezing – Not recommended for pies with pudding filling, as the texture will change significantly when frozen and thawed.
More Marie Callender’s Pie Copycat Recipes
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Check out my easy pie recipes and the best casual dining restaurant recipes here on CopyKat!
This recipe was generously donated by Sharon Powell.
Marie Callender’s German Chocolate Pie Recipe
Ingredients
- 1 9-inch pastry pie shell
- 1 cup semisweet chocolate chips
- 1 4-ounce box dark chocolate pudding (cooking, not instant)
- 1/2 cup finely shredded coconut
- 1/2 cup chopped pecans or walnuts
- 10 ounces whipped cream or Cool Whip topping
Meringue Topping (Optional)
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 4 tablespoons sugar
Instructions
Pie
- Bake the empty pie shell until golden.
- Cover the bottom of the pie shell with a single layer of chocolate chips, reserving the remaining chips.
- Heat in the oven or microwave to SLIGHTLY warm and soften the chocolate chips.
- Meanwhile, cook the pudding according to the package directions.
- Add the coconut and nuts to the pudding, and stir well.
- While the pudding is still hot, pour it into the pie crust.
- If you plan to add meringue to your pie, do not chill the pie in the fridge, and proceed immediately to making the meringue.
- If you plan to add whipped cream to your pie, chill the pie in the refrigerator until set and then spread the whipped cream on top.
- For a restaurant effect, put the whipped topping into a cake decorating bag with a tip and pipe it onto the pie.
- Sprinkle the top with a few chocolate chips, coconut, and nuts for a finishing touch.
Meringue Topping (Optional)
- Most people prefer German Chocolate pie topped with whipped cream. But if you prefer a meringue topping:
- Beat the egg whites, vanilla, and cream of tartar until soft peaks form.
- Gradually add the sugar, beating until stiff, glossy peaks form and the sugar is dissolved.
- Spread the meringue over the hot filling.
- For that Marie Callender’s effect, leave a smidge of filling visible around the edge,
- Bake at 350 degrees for 12 to 15 minutes, or until the meringue is golden.
- Chill the pie in the fridge. Don’t forget to sprinkle the chocolate chips, coconut, and nuts on top before serving.
My husband loved this!