The first time I made this German chocolate pecan pie, I ate a slice then promptly gave the rest of the pie away to a neighbor. I could tell from the start it was going to be a problem if I had it in the house. LOL
It has the caramel notes of a German chocolate cake, mixed with chunks of chocolate and loads of coconut in the pie filling to create a really delightful flavor your whole family will love! Pair it with my flaky gluten free pie crust for a perfect pie for your next gathering.
If you're a pecan pie fan, you should definitely try out my maple bourbon pecan pie or my holiday favorite pumpkin pecan pie.
- Gluten Free Pie Crust
- Light Corn Syrup - If you don't like corn syrup, you can replace this with the same measure of maple syrup.
- Brown Sugar - use light or dark brown sugar, whatever you have on hand.
- Vegan Butter - I used Country Crock Plant Butter. If you're not dairy free, use regular butter in the same measure.
- Full Fat Coconut Milk - You want the coconut milk in the can. If you don't have that on hand, you can replace it with heavy cream (either non-dairy or regular, if you're not dairy free)
- Chocolate - I used dark chocolate chopped into chunks in my pie. You can also use German Chocolate Baking Bars for a more traditional German chocolate cake flavor. (This link has an extremely high price, so it's just for reference. These chocolate bars are available in the baking section of most grocery stores).
- Sweetened Shredded Coconut
- Pecan Halves
See recipe card for quantities.
This pie filling is very easy to make. You don't need any special equipment, just a bowl and a whisk. Make your own pie crust or use a store bought crust to make things even easier.
Whisk the eggs, corn syrup, brown sugar, vanilla, salt, melted butter and coconut milk together until smooth.
Add the coconut and pecans to the wet ingredients and fold together until the nuts are well coated.
Spread the chocolate into the bottom of your unbaked pie shell.
Pour the pie filling over the chocolate and bake.
Hint: Pecan pie will be done when the very center just barely jiggles. It will look very puffed up, but the filling will settle into an even layer as it cools.
Make these adjustments to meet your needs:
- Replace Pecans - If you don't like or can't have pecans, I'd suggest replacing them with the same amount of walnuts.
- Nut Free - Although I haven't tried it, you could replace the nuts in this recipe with oats. It won't have quite the same taste as German chocolate pie, but it should still be delicious.
- Replace Chopped Chocolate - You can use the same amount of allergen friendly chocolate chips in place of the chopped chocolate.
- Egg Free/Vegan - Replace the eggs with egg replacer or flax eggs.
Pie Crust Variations
- Make a chocolate pie crust by replacing ¼ cup of flour with cocoa powder in my gluten free pie crust recipe.
- Use a gluten free graham cracker crust.
- This pie would also be great with a shortbread crust.
Wrap any leftover pie in aluminum foil and store in the refrigerator for up to 4 days.
The pecans are mixed in with the filling and poured into the crust before baking. During the baking process, the nuts will rise to the top giving the appearance that they were placed on top of the pie.
Only the very center of your pie should give a little wobble when you shake it gently. If the whole pie top is jiggly, then the pie is not done.
Yes, if you want to avoid the pie filling leaking out when you slice, it's best to let it sit for a while. Since pecan pie is not normally served warm, it can easily be made the day before and refrigerated overnight. If you don't like your pie cold, just let it sit at room temperature the day you plan to serve.
Yes. Because of the eggs in the filling, they should be kept refrigerated. When chilled, the pie will last up to 4 days.
German Chocolate Pecan Pie (Gluten Free)
- 1 Gluten Free Pie Crust
- ½ Cup Light Corn Syrup substitute Maple Syrup
- 1 Cup Light Brown Sugar
- 3 Eggs lightly beaten
- 2 teaspoons Vanilla
- ½ teaspoon Salt
- 3 Tablespoons Vegan Butter melted
- 2 Tablespoons Coconut Milk
- 1 Cup Dark Chocolate chopped, substitute German chocolate
- 1 Cup Sweetened Shredded Coconut
- 2 Cups Pecan Halves
- Preheat the oven to 350 degrees.
- Add the corn syrup, brown sugar, eggs, vanilla, salt, melted butter and coconut milk to a large bowl. Whisk together until it's an even color.½ Cup Light Corn Syrup, 1 Cup Light Brown Sugar, 3 Eggs, 2 teaspoons Vanilla, ½ teaspoon Salt, 3 Tablespoons Vegan Butter, 2 Tablespoons Coconut Milk
- Add the shredded coconut and pecan halves to the wet ingredients. Fold together until the nuts are well coated.1 Cup Sweetened Shredded Coconut, 2 Cups Pecan Halves
- Spread the chopped chocolate into the bottom of an unbaked pie shell.1 Gluten Free Pie Crust, 1 Cup Dark Chocolate
- Pour the pie filling over the chocolate.
- Bake for 55-60 minutes until the filling is set, but just barely jiggly in the center. The filling will appear puffed up when done but will settle once cooled.
- Remove from oven and cool at least 3 hours before slicing.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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