This German Chocolate Slab Pie is the best way to feed a crowd. It’s a delicious twist on one of my favorites, with chocolate, coconut, and pecan filling.

If you are looking for a classic recipe, this one is my absolute favorite: German Chocolate Cake recipe. I also have this No-Bake German Chocolate Cheesecake that is to die for. Honestly, you will love either of these recipes! You can even bake up a batch of these German Chocolate Cake Donut Holes for breakfast.

If you just can’t get enough German Chocolate treats, here are more of our favorite twists: German Chocolate Cake Cookies, German Chocolate Carrot Cake, and German Chocolate Macaroons.

 

I am always looking for new ways to eat the famous German Chocolate Cake, as my German Chocolate Cake Cookies are always a hit and holiday request and well my Best Ever German Chocolate Cake is just that… the best ever. If I can find ways to replicate that awesomeness, I do, like this German Chocolate Slab Pie.

This German Chocolate Slab Pie is the best way to feed a crowd. It's a twist on one of my favorites, with a delicious chocolate, coconut, and pecan filling. german-chocolate-slab-pie-pan

My son, Cannon, is really into making pies. Apple pie is his favorite, and pumpkin is my son Aiden’s favorite. When planning the holiday menus (yes I am already doing that), I realized that I needed to make some desserts that served more than 6-9. That is when slab pies became my holiday “have” to make.

This German Chocolate Slab Pie is the best way to feed a crowd. It's a twist on one of my favorites, with a delicious chocolate, coconut, and pecan filling. german-chocolate-slab-pie-piece

This past week my husband was recognized at a local high school for being an inspiration to one of his students. This student got to pick anyone in his life who inspired him… and he picked Jake, an English teacher that he had 4 years prior. I thought it was a big deal, so I made his favorite cookies to celebrate. Because he loved the cookies so much, the next day I made this pie… because I was just so darn proud of him and well, food is my love language. He loved it, but since he rarely eats sugar, he had a belly ache from all the cookies and now 24 slices of pie! We called in some troops via FB and we had several takers. It was a hit.  I loved how thin the pie crust was, and that the pie to filling ratio was just perfect.

German Chocolate Cake is a huge holiday favorite, and if you need something that will feed a crowd this Slab Pie is the answer to your dessert needs.
Happy pie eating friends. XOXO San

How do I make German Chocolate Slab Pie?

    • In a medium mixing bowl add flour, salt, and sugar, stir to combine.
    • Then using a pastry blender (or a fork if you don’t have) cut butter into flour mixture until mixture resembles coarse crumbs.
    • Add buttermilk to the center of the dough, stir until mixture starts to come together. If you need to add an extra teaspoon or two to bring the dough together, then do. I have used an additional tablespoon to make this crust.
    • Then start to knead the dough in the bowl. Once the dough has come together, turn dough out onto a lightly floured surface. Shape into a disk. Cover tightly with plastic wrap; chill in the refrigerator for 30 minutes.
    • Meanwhile, preheat the oven to 350°.
    • Roll out pie crust to 17 x 12 rectangle. Then roll dough into your 15 1/2 x 10 1/2- inch jelly-roll pan, pressing into bottom and up the sides. Crimp or fold edges as desired. Cover dough with a piece of parchment paper, letting ends extend over edges of pan.
    • Set another 15 1/2 x 10 1/2- inch jelly-roll pan on top of the parchment paper, the place in the oven for 20 minutes.
    • If you have pie weights set them on top of the jelly roll pan that is covering the dough. If you don’t, use an oven-safe pot, this is what I did, or you can leave it just how it is, making sure to push down the top jelly roll pan.

    Filling

    • Combine the coconut and pecans in a small bowl and set aside.
    • In medium mixing bowl stir together sugar, cornstarch, and salt. Set aside.
    • In a small saucepan melt chocolate and butter over medium-low heat and stir until melted and smooth. Remove from the stove and slowly stir in the milk.
    • In a separate bowl, whisk together the egg yolks and vanilla. Slowly pour in the melted chocolate mixture, whisking until smooth.
    • Combine the cornstarch and sugar mixture with the chocolate mixture, stirring until smooth and combined. Set this filling aside until the crust is finished baking.
    • Remove pie pan from oven, then gently remove additional jelly roll pan off the top, paper, and weights, if you used. Reduce oven to 325°.
    • Pour filling into crust-lined pan and sprinkle with the pecans and coconut topping.
    • Bake for 35-45 minutes or until almost set. Cool completely on cooling rack, about 1-2 hours.
    • Slice, serve and devour. Top with whipped cream as garnish.

Don’t forget to pin this German Chocolate Slab Pie to your favorite Pinterest board for later!

 

german chocolate pie piece with with and topped with whipped cream

German Chocolate Slab Pie

Prep: 30 minutes
Cook: 1 hour
Total: 2 hours 30 minutes
Servings: 24
Calories: 385 kcal
This German Chocolate Slab Pie is the best way to feed a crowd. It's a twist on one of my favorites, with a delicious chocolate, coconut, and pecan filling.

Ingredients
 

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 8 tablespoons whole buttermilk more if you find the dough dry
  • 1 cup unsalted butter cubed

German Chocolate Filling

  • 8 ounce German or sweet baking chocolate bar chopped
  • 1/2 cup butter
  • 24 ounces evaporated milk
  • 3 cups sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 8 egg yolks
  • 1 teaspoon vanilla
  • 2 cups flaked coconut
  • 2 cups chopped pecans

Instructions
 

Pie Crust

  • In a medium mixing bowl add flour, salt, and sugar, stir to combine.
  • Then using a pastry blender (or a fork if you don't have) cut butter into flour mixture until mixture resembles coarse crumbs.
  • Add buttermilk to the center of the dough, stir until mixture starts to come together. If you need to add an extra teaspoon or two to bring the dough together, then do. I have used an additional tablespoon to make this crust.
  • Then start to knead the dough in the bowl. Once the dough has come together, turn dough out onto a lightly floured surface. Shape into a disk. Cover tightly with plastic wrap; chill in the refrigerator for 30 minutes.
  • Meanwhile, preheat the oven to 350°.
  • Roll out pie crust to 17 x 12 rectangle. Then roll dough into your 15 1/2 x 10 1/2- inch jelly-roll pan, pressing into bottom and up the sides. Crimp or fold edges as desired. Cover dough with a piece of parchment paper, letting ends extend over edges of pan.
  • Set another 15 1/2 x 10 1/2- inch jelly-roll pan on top of the parchment paper, the place in the oven for 20 minutes.
  • If you have pie weights set them on top of the jelly roll pan that is covering the dough. If you don't, use an oven-safe pot, this is what I did, or you can leave it just how it is, making sure to push down the top jelly roll pan.

Filling

  • Combine the coconut and pecans in a small bowl and set aside.
  • In medium mixing bowl stir together sugar, cornstarch, and salt. Set aside.
  • In a small saucepan melt chocolate and butter over medium-low heat and stir until melted and smooth. Remove from the stove and slowly stir in the milk.
  • In a separate bowl, whisk together the egg yolks and vanilla. Slowly pour in the melted chocolate mixture, whisking until smooth.
  • Combine the cornstarch and sugar mixture with the chocolate mixture, stirring until smooth and combined. Set this filling aside until the crust is finished baking.
  • Remove pie pan from oven, then gently remove additional jelly roll pan off the top, paper, and weights, if you used. Reduce oven to 325°.
  • Pour filling into crust-lined pan and sprinkle with the pecans and coconut topping.
  • Bake for 35-45 minutes or until almost set. Cool completely on cooling rack, about 1-2 hours.
  • Slice, serve and devour. Top with whipped cream as garnish.
Calories: 385kcalCarbohydrates: 39gProtein: 3gFat: 24gSaturated Fat: 12gCholesterol: 96mgSodium: 231mgPotassium: 105mgFiber: 2gSugar: 26gVitamin A: 455IUVitamin C: 0.2mgCalcium: 27mgIron: 1.2mg
Tried this recipe?Let us know what you think!

german-chocolate-slab-pie-long-pin

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16 Comments

  1. I find the instructions co fusing with the regards to melibg the butter and chocolate. It says to mix with eggs and dry ingredients and set aside . Then it comes back later and says to melt more butter and chocolate? How much?

    1. Sorry about the confusion, it seems some of the instructions were duplicated by accident. I’ve updated it to hopefully make it clearer. I hope this helps!

  2. 5 stars
    Yay!!!! A German chocolate cake recipe that I don’t have to stress over the icing staying on the sides of my 3 layer cake!!!! Freedom!!!

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