Marie Callenders German Chocolate Pie Easy Copycat Recipe
This German Chocolate Pie is an absolute delight! Rich chocolate filling meets coconut and pecans for a decadent dessert everyone will love.
Equipment
- Mixing Bowl
- Whisk
- Rubber spatula
- 9-inch pie plate
- Oven
Ingredients
- 1 19-inch pastry pie shell
- 1 cup semisweet chocolate chips
- 14 ounce 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
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 4 tablespoons sugar
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Place the 19-inch pastry pie shell in your pie plate and prepare according to package instructions or your own recipe.
- In a microwave-safe bowl, combine the semisweet chocolate chips and microwave in 30-second intervals until melted and smooth. Set aside to cool slightly.
- Prepare the dark chocolate pudding according to package instructions and fold in the melted chocolate until well combined.
- Gently fold in the shredded coconut and chopped nuts into the chocolate mixture.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form.
- Carefully fold the whipped egg whites into the chocolate mixture.
- Pour the chocolate filling into the prepared pie shell, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until the filling is set but slightly jiggly in the center.
- Once cooled, spread the whipped cream topping evenly over the pie and garnish as desired.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- To rewarm, serve at room temperature or microwave individual slices for 10-15 seconds.
- For a gluten-free version, use a gluten-free pie crust.