The recipe
A German Chocolate Pie With Coconut and Pecans Baked In
Elizabeth A. Schwab’s German Chocolate Pie starts with German’s chocolate melted with butter, then adds sugar, salt, vanilla, cornstarch, beaten eggs and evaporated milk for a rich baked filling.
Shredded coconut and chopped pecans are mixed together, scattered over the top and cut through the chocolate mixture before the pie goes into the oven. The source closes with a one-word review from the contributor: “Yummy!”
Why it matters
Why This One Is Worth Bringing Back
German chocolate is familiar territory, but this community-cookbook version gives it a distinctly pie-shaped life of its own. The coconut-and-pecan mixture is part of the baking process rather than a separate frosting layer, which makes the recipe feel related to German chocolate cake without simply copying it.
That is part of what makes old community cookbooks so useful: recognizable flavors show up in highly individual forms, shaped by the cooks who contributed them.
Elizabeth A. Schwab’s one-word source note—“Yummy!”—adds just enough personality to make the recipe feel connected to the page it came from.
Explore more recipes and source context in the 75 Years of Caring and Sharing archive.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Use low heat when melting the chocolate
The source specifically calls for a LOW microwave setting and several stirs during melting to help prevent scorching.
Watch the center, not just the clock
The source says the pie is done when the center is set, puffs slightly and the top begins to crack.
Protect the crust if needed
The source itself recommends covering the pie with foil for the final 15 minutes if the crust becomes too brown.
Recipe card
The Preserved Recipe
German Chocolate Pie
Ingredients
- 4 oz. German’s chocolate
- 1½ c. sugar
- ⅛ tsp. salt
- 2 eggs beaten
- 1 unbaked 10 inch pie crust
- ¼ c. butter
- 3 Tbsp. cornstarch
- 1 tsp. vanilla
- 1½ c. evaporated milk
- 1⅓ c. shredded coconut topping
- ½ c. chopped pecans topping
Instructions
- Preheat oven to 375°. In microwave, melt chocolate and butter on a LOW setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning. When chocolate is melted, stir in sugar, salt, vanilla, cornstarch, and eggs until well blended. Stir in evaporated milk until smooth. Pour into pie shell. Mix coconut and pecans together. Sprinkle them evenly over the chocolate mixture. Use a knife to cut through the coconut into the chocolate mixture in several places. Bake 45 to 50 minutes, or until center is set.
- The pie center puffs slightly and the top begins to crack when it is done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking. A dollop of whipped cream can be added if desired. Yummy!
Notes
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
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Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
From the archive
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