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German Chocolate Pecan Pie

PrintPrint Recipe
  • Yield: 1 pie
  • Prep Time: 0:15
  • Bake Time: 45 minutes

Ingredients

  • 4 eggs
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 4 ounces sweet dark (German) chocolate, melted
  • 1/4 cup butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 (-inch) unbaked OR frozen** deep-dish pie crust
  • 3/4 cup flaked coconut, toasted
  • 3/4 cup chopped pecans
  • Toasted coconut (optional)

Directions

  1. Preheat oven to 350°F.
  2. Beat eggs, sugar, flour and salt until creamy. Blend in corn syrup, chocolate, butter and vanilla. Pour filling into pie crust.
  3. Combine coconut and pecans; sprinkle over filling.
  4. Bake 45 minutes or until set. Center of pie should spring back when lightly tapped. Cool on wire rack before serving. Garnish with toasted coconut, if desired.
To use prepared frozen pie crust:
  1. Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  2. TIPS: For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

German Chocolate Pecan Pie

  • Yield: 1 pie
  • Prep Time:  15 minutes
  • Bake Time: 45 minutes

Ingredients

  • 4 eggs
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 4 ounces sweet dark (German) chocolate melted
  • 1/4 cup butter melted
  • 1 teaspoon pure vanilla extract
  • 1 (-inch) unbaked OR frozen** deep-dish pie crust
  • 3/4 cup flaked coconut toasted
  • 3/4 cup chopped pecans
  • Toasted coconut (optional)

Directions

  • Preheat oven to 350°F.
  • Beat eggs, sugar, flour and salt until creamy. Blend in corn syrup, chocolate, butter and vanilla. Pour filling into pie crust.
  • Combine coconut and pecans; sprinkle over filling.
  • Bake 45 minutes or until set. Center of pie should spring back when lightly tapped. Cool on wire rack before serving. Garnish with toasted coconut, if desired.
  • Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  • TIPS: For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.