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German Chocolate Pie

  • Prep Time: 30m
  • Cook Time: 30m


Pie Crust

  • 2 c rolled oats
  • 1/2 c sliced almonds
  • 1 stick margarine, softened
  • 1/4 c light brown sugar

Pie Filling

  • 1 c granulated sugar
  • 2 tbsp. all-purpose flour
  • 1 tbsp. cornstarch
  • 2 tbsp. Hershey’s® cocoa powder, sifted
  • pinch of salt
  • 2 large eggs
  • 3 tbsp. unsalted butter, melted
  • 2/3 c whole milk
  • 1 tsp. pure vanilla extract
  • 3/4 c shredded coconut
  • 1/2 c pecans, chopped
  • whipped cream, for topping


  1. Preheat the oven to 375° F.
  2. In a large bowl, combine the ingredients for the pie crust until well mixed. Using your hands, press the oat mixture into a glass pie dish, forming an even pie crust around the sides and on the bottom. Set aside.
  3. In a mixing bowl, combine the sugar, flour, cornstarch, cocoa, and salt.
  4. Place in the Wolf blender.
  5. Add the remaining ingredients and blend until smooth.
  6. Pour the entire mixture into the prepared pie crust.
  7. Place in the oven and bake for 30 minutes.
  8. Allow to cool and serve with a dollop of whipped cream!