German Chocolate Pecan Pie with Graham Cracker Crust
This German Chocolate Pecan Pie combines the classic pecan pie recipe (made without corn syrup) with the amazing flavors of German chocolate! This German Chocolate Pecan Pie is made in a homemade graham cracker crust, and is rich, sweet, and the perfect Thanksgiving dessert (or Christmas dessert) addition!
Servings: 1 9" or 10" Pie crust
Ingredients
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
German Chocolate Pecan Pie
- 1 cup + 2 Tbsp brown sugar
- 2 eggs
- 1/2 cup butter melted
- 2 Tbsp heavy cream
- 2 Tbsp all purpose flour
- 2 tsp vanilla extract
- 1 cup + 1/2 cup chopped pecans divided
- 1 cup shredded coconut sweetened
- 1 cup chocolate chips I used semi-sweet
Instructions
- Preheat oven to 325 degrees.
- Mix graham cracker crumbs, butter, cinnamon, and vanilla extract together until well combined. Press graham cracker crust into a 9" or 10" pie plate (I used a 9" 'deep' dish pie plate). Set aside.
- In a large bowl, whisk together brown sugar and melted butter. Add in eggs, heavy cream, flour, and vanilla extract, and whisk until combined. Add in 1 cup chopped pecans and coconut.
- Sprinkle chocolate chips over the bottom of the crust, in an even layer.
- Pour the pecan pie filling on top of the chocolate chips. Sprinkle the remaining 1/2 cup of pecans over the top of the pie.
- Bake (with a pie shield over the crust) for 50-55 minutes, or until the center only slightly jiggles when the pie is moved.
- Allow to cool at least 1 hour before serving (pie can be served warm, room temperature, or cold--our favorite is at room temperature).
- Enjoy!
Notes
*You can use a regular pie crust in place of the graham cracker crust.