German Chocolate Fudge Pie

My cousin loves German chocolate cake, so for her birthday I figured out how to make that into a pie, using a combo of recipes I found online. Because I was already making a ton of pies with homemade dough, I cheated and used a store-bought crust which was delightfully easy. I also used a foil pie tin, which looks so janky, I have since decided when giving away pies to just buy a clear pie plate at the grocery store. They only cost about $3 and the improved presentation (and depth of pie) is worth it.

I didn't get any photos of the inside of the pie because, according to my cousin, "It was amazing, and I didn't get a chance to take a pic of the pies, everyone devoured them!!
They were like this is fucking amazing who made it."



  • 1/2 Cup (1 stick) butter

  • 1 1/4 C all purpose flour

  • Pinch salt

  • Ice water

In a food processor, whisk together the flour and salt to combine. Add the butter, pulsing until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust). Add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic and chill well (30-45 minutes).

Chocolate Filling:

  • 8 oz. semi-sweet chocolate chips

  • ¼ cup unsalted butter (1/2 stick)

  • 14 oz. can of sweetened condensed milk

  • 4 egg yolks-lightly beaten

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans

Coconut-Pecan Topping:

  • 14 oz. can of sweetened condensed milk

  • ½ cup unsalted butter

  • 3 egg yolks-lightly beaten

  • 1 teaspoon vanilla extract

  • ¾ cup pecans-chopped

  • 1 ½ cup sweetened flaked coconut

Preheat the oven to 400 F and lightly grease 9-inch pie dish. Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Then, transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Bake 10-12 minutes (using beans or pie weights, if you can), then let it cool while you make chocolate filling.

Now, reduce oven temperature to 350 F. In a small sauce pan over medium-low heat melt ¼ cup butter and chopped chocolate, stirring constantly until smooth. Then, let it cool to lukewarm. Next, stir in sweetened condensed milk, egg yolks and vanilla. Then, stir in 1 cup chopped pecans and pour into crust. Bake at 350 F for 25-30 minutes, until set. Cool completely before you add topping.

To make the topping, in a medium saucepan stir together sweetened condensed milk, butter and lightly beaten egg yolks and cook over medium-low heat until thickens, stirring constantly. Then, remove from heat and stir in vanilla, coconut and pecans. Cool 30 minutes, then spread over pie.

Refrigerate the pie at least 3-4 hours before serving and garnish with pecans if desired.