Gluten-Free German Chocolate Cream Pie
This rich cream pie combines the beloved flavors of German chocolate cake in an elegant dessert form. The silky chocolate custard filling, made with German sweet chocolate and evaporated milk, is studded with flaked coconut and chopped pecans, then baked in a flaky pie crust. Topped with billowy whipped cream and more coconut and pecans, it's perfect for special occasions and holidays. The pie requires chilling time to properly set, making it an excellent make-ahead dessert that feeds a crowd.
Ingredients
- 1 9-10 inch unbaked pie crust, deep dish
- 4 ounces German sweet chocolate, choppeddark chocolate + 1 tablespoon sugar1:1 plus sugar
Works well but slightly different flavor
- 4 tablespoons butter, cut into chunks
- 1 ½ cups evaporated milk
- 1 ½ cups sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt, reduce to pinch if using salted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cups flaked coconut
- ½ cup chopped pecans
- 1 ½ cups heavy whipping cream
- 1 ½ tablespoons confectioners' sugar
- additional coconut and pecans, for garnish
Instructions
- 1
Have ready a deep dish pie crust
- 2
Heat butter in small saucepan over medium heat until soft and starting to melt
- 3
Add chocolate, reduce heat to low and stir until chocolate melts and mixture is smooth
- 4
Remove from heat and stir in evaporated milk
- 5
In large bowl, combine sugar, cornstarch and salt
- 6
Add eggs, vanilla and chocolate mixture and stir until fully blended
- 7
Pour filling mixture into crust and sprinkle with coconut and pecans
- 8
Set on rimmed baking sheet and bake at 375° for 45-50 minutes or until knife inserted in center comes out clean
- 9
Cool completely on wire rack
- 10
Chill pie for several hours or overnight to help set filling
- 11
For topping, beat cream in large bowl until it begins to thicken
- 12
Add confectioners' sugar and vanilla and beat until stiff peaks form
- 13
Spread topping over pie and sprinkle with additional coconut and pecans
- 14
Refrigerate until serving
Tips
Use a rimmed baking sheet under the pie to catch any overflow during baking and prevent oven spills.
Chill the pie overnight for the cleanest slices - the filling needs time to fully set.
Test doneness with a knife inserted near the center rather than dead center for most accurate results.
Good to Know
Refrigerate covered up to 3 days
Make 1 day ahead - chill overnight before adding whipped topping
Serve chilled with decorative dollops of whipped cream
Common Mistakes
Don't skip the chilling time or the filling won't set properly
Don't overbake - knife should come out clean but filling should still have slight jiggle
Substitutions
Dairy-Free Swaps
General Alternatives
Works well but slightly different flavor
FAQ
Can I use a different type of chocolate?
Yes, substitute dark chocolate plus 1 tablespoon sugar for German sweet chocolate, or use semi-sweet chocolate for a less sweet version.
How long will this pie keep in the refrigerator?
The pie will keep covered in the refrigerator for up to 3 days, though the whipped cream may deflate slightly over time.
Can I freeze this pie?
The custard filling can be frozen, but add fresh whipped cream topping after thawing for best texture and appearance.