12 german chocolate pie recipes

Crustless German chocolate pie with toasted walnuts and a fudgy, brownie-like center. One bowl, no rolling pin, and an overnight chill that turns each slice into something between a pie and a flourless torte.

German chocolate pie with cocoa, evaporated milk, shredded coconut, and chopped pecans baked in a pie shell. Rich, fudgy, and makes two full pies.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.

No-bake German chocolate pie with melted chocolate, cream cheese, and whipped topping in a graham cracker crust. Just 6 ingredients and 10 minutes of hands-on work.

German chocolate pie with a silky cocoa custard, flaked coconut and evaporated milk baked into a single crust. The flavors of the classic layer cake in a one-bowl pie.

German chocolate pie with a fudgy cocoa-and-evaporated-milk custard loaded with toasted coconut and chopped pecans. The classic German chocolate cake flavors baked into two pie shells.

Frozen chocolate pie with German sweet chocolate folded into cream cheese and whipped topping: rich, silky, no-bake dessert ready in minutes, perfect straight from the freezer.

A no-bake German chocolate cream pie with melted milk chocolate, cream cheese, and whipped topping in a graham cracker crust. Just 10 minutes of hands-on work, then freeze and serve.

German chocolate pig out cake with a gooey caramel, pecan, and chocolate chip layer sandwiched between two layers of German chocolate cake mix batter. A ridiculously rich bar-style dessert.

Chocolate pecan pie variation with walnuts, coconut, and mini chocolate chips in a corn syrup-rich filling. The Southern classic crossed with German chocolate flavors.

Black Forest cheesecake layers chocolate wafer crust, almond-scented chocolate cream cheese filling, and cherry pie topping with whipped cream. The German classic, cheesecake-style.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.