German Chocolate Pecan Pie | Cleveland Southside Moms


1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup (4 ounces) unsalted butter, cold and cut into 8 pieces

3-4 tablespoons cold water

3 ounces German (48% cacao) or semisweet (56% cacao) chocolate, chopped

1 tablespoon unsalted butter

2 eggs, room temperature

3/4 cup packed dark brown sugar

3/4 cup light corn syrup

1/4 teaspoon salt

1 3/4 cups pecan halves

1 cup sweetened flaked coconut


For the pie dough

In a food processor with the blade attachment*, pulse together the flour, cocoa powder, sugar, salt, and butter until crumbly, about 3-4 pulses. Add 3 tablespoons water. Pulse until the mixture clumps together and forms a dough. Add the extra 1 tablespoon water if it’s not coming together. Form into a round disk and wrap in plastic wrap. Refrigerate for at least 30 minutes or until cold.

On a lightly floured surface (or between two sheets of plastic wrap), roll out the dough into roughly a 12-inch circle. Transfer to a standard 9-inch pie plate (1 1/4 inches deep, not deep dish). Trim off any dough that hangs over the edge. Patch together any empty spots with the extra dough trimmings, if needed. Refrigerate while you prepare the filling.

For the Filling

Preheat oven to 350F.

In a heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt together the chocolate and butter. Cool 15 minutes.

In a large bowl, whisk together the eggs. Whisk in the brown sugar, corn syrup, and salt. Whisk in the cooled melted chocolate. Stir in 3/4 cup pecan halves and 1/2 cup coconut.

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