Rating: 4.69 stars
115 Ratings
  • 5 star values: 91
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0

This pie is best if under-baked and a bit gooey like a brownie inside. This is a very rich pie, so small slices are advised.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
1 - 9 inch deep-dish pie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C.)

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  • In a large bowl, pour warm melted butter over 3/4 cup chocolate chips. Stir until smooth. Mix together flour, brown sugar, and white sugar, then stir into chocolate mixture. Stir in eggs and vanilla. Fold in pecans, coconut, and 1/4 cup chocolate chips. Pour into pie crust.

  • Bake in preheated oven for 35 to 40 minutes. Top should be set, and may crack slightly, but the pie is best if under-baked.

Nutrition Facts

394 calories; protein 3.9g; carbohydrates 40.7g; fat 25.7g; cholesterol 51.3mg; sodium 177.3mg. Full Nutrition
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Reviews (93)

Most helpful positive review

Rating: 4 stars
02/04/2009
This is very good. To make it fantastic...it needs a different crust. Pie crust just doesn't do it for me. I used a shortbread crust: 1 cup of butter, half a cup of powdered sugar and 2 cups of flour. Mix it all together and put into a 9x13 pan and pat it out onto the bottom and up the sides. It will be soft. DO NOT PRE BAKE THE CRUST. Double the ingredients for the filling. Pour it into the crust and bake it for 45 minutes at the 350 temp. This is so ooey gooey good. Read More
(35)

Most helpful critical review

Rating: 2 stars
11/29/2010
Way too sweet and rich for me. Read More
(9)
115 Ratings
  • 5 star values: 91
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
02/04/2009
This is very good. To make it fantastic...it needs a different crust. Pie crust just doesn't do it for me. I used a shortbread crust: 1 cup of butter, half a cup of powdered sugar and 2 cups of flour. Mix it all together and put into a 9x13 pan and pat it out onto the bottom and up the sides. It will be soft. DO NOT PRE BAKE THE CRUST. Double the ingredients for the filling. Pour it into the crust and bake it for 45 minutes at the 350 temp. This is so ooey gooey good. Read More
(35)
Rating: 5 stars
08/12/2004
This a a great pie, like a recipe I used to have from the Pisgah View Guest Ranch in North Carolina. I send this pie with campers because it's firm and packs well and provides lots of energy. Because I'm cheap I use peanuts instead of pecans and sometimes I add a 1/2 cup of peanut butter for a great taste. Read More
(22)
Rating: 5 stars
09/27/2008
Just tried this in my 8X11 glass pan and made these into bars. Pie crust made using same portions as a nine inch deep dish pie. Since the filling completely covers the crust I bake the crust about 15 minutes first. I took the advice of some of the other reviewers and used sliced almonds instead of pecans. Lastly I subtracted about 10 minutes from bake time. So easy and so delicious! You won't be disappointed. Read More
(21)
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Rating: 5 stars
04/28/2008
I really enjoyed this pie. I did use margarine instead of butter--it was all I had and I just didn't want to wait! I used a combination of milk and semisweet chocolate chips in the filling. At 40 minutes I thought it was way too gooey but I didn't want to bake over the suggested time so I took it out against my better judgment. I didn't enjoy it at first but by the next morning it had firmed up while still maintaining just the right amount of gooeyness. I microwave a sliver for 15 seconds and serve it with a scoop of ice cream--it's heavenly! Read More
(16)
Rating: 5 stars
09/22/2010
Excellent! As others suggested, i baked this in an 8x11 glass pan and used the short bread crust recipe. It turned out perfect! I also did not have any coconut on hand so left it out and threw in a few crushed walnuts... it was great with those changes too! I served it right out of the oven and it was way too hot, so let it cool slightly before serving. I didn't have any ice cream nor whipping cream when I first served it and it does need one or the other! i liked it cold the next day as well... great recipe, Thanks! Read More
(13)
Rating: 5 stars
01/27/2011
Oh my gosh............do you like chocolate? Do you like German Chocolate Cake? If you answered yes to either of these questions, this is the pie for you. Made it for a friends birthday and we ate it while the center was still warm and gooey. It was oh so good. Even my husband who doesn't care for coconut liked this pie. It is very rich and a thin slice will go far. We thought it goes best with a cold, tall glass of milk. Definitely will make this again. Thanks for sharing the recipe. Read More
(12)
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Rating: 5 stars
11/30/2010
Excellent I made this pie yesterday for Thanksgiving and i followed the recipe as it is and it came out beautiful it's delicious. Don't change anything on the recipe its just perfect. Read More
(11)
Rating: 5 stars
01/07/2011
Yummy! It is VERY rich so I agree with the person who submitted this recipe--small slices are advised! Read More
(11)
Rating: 5 stars
12/10/2007
Wow is this awesome. So sinfully rich and gooey. If you're a brownie lover this is definitely for you. I followed the recipe almost exactly except I only added 1/2 cup of nuts because I'm not a huge nut fan. This is great with cool whip or vanilla ice cream. I bet this is good even without the crust. I will be making this again very very soon. Read More
(9)
Rating: 2 stars
11/29/2010
Way too sweet and rich for me. Read More
(9)