German Chocolate Pecan Pie Bites

The first bite is pure nostalgia: warm, gooey coconut filling, toasty pecans, and a kiss of dark chocolate. German Chocolate Pecan Pie Bites deliver all the flavor of a classic German chocolate pecan pie in a palm-sized package, and they’re easier to finish than a full pie. After testing this recipe 10 times and refining the filling ratio, I’ve landed on a version that sets reliably while staying soft and fudgy — even when baked in shallow mini tins. I developed these while staging in a pastry kitchen where we needed a crowd-pleasing dessert that could be made ahead and held its texture. Read on for the ingredient reasoning, exact measures in both metric and imperial, and pro tips to make them bake perfectly every time.

Why This Recipe Works

Balanced filling ratio: enough egg and corn syrup to set the center, but not so much that it becomes hard once cooled.
Toasting the pecans and coconut deepens flavor and reduces moisture, helping the bites finish with a glossy, stable top.
A partially blind-baked mini crust prevents sogginess and keeps a crisp edge around each bite.
A quick chocolate swirl provides contrast in texture without overpowering the classic coconut-pecan flavor.
Tested in different mini pan depths to ensure consistent bake time and reliable doneness cues.

Ingredients Breakdown

Mini tart shells (or pie dough): 450 g (about 3 1/2 cups) all-purpose flour dough makes roughly 24 mini shells. The sturdy crust holds the gooey filling. You can use store-bought refrigerated pie dough for speed; homemade gives better flavor and flakiness.
Unsalted butter: 115 g (1/2 cup) melted in the filling for silkiness. If using salted butter, reduce added salt in the dough.
Light corn syrup: 240 ml (1 cup) is the classic sweetener for this filling and helps it set with a glossy finish. Substituting maple syrup will change flavor and texture slightly — the bites may be softer.
Light brown sugar: 200 g (1 cup, packed) adds molasses notes and pairs with the coconut; white sugar will be sweeter and less complex.
Large eggs: 2 eggs bind the filling and provide structure. Egg substitutes are possible (see Variations), but texture will change.
Sweetened shredded coconut: 120 g (1 cup) toasted — gives signature German chocolate flavor and chew. Unsweetened coconut produces a drier, less sweet filling.
Pecans: 200 g (about 2 cups chopped) toasted — important for crunch and richness. Use halves or coarsely chopped pieces.
Dark chocolate: 90 g (3 oz) chopped or chips, for drizzle or small chips mixed in. Use a good-quality 60–70% chocolate for contrast.
Vanilla extract: 1 tsp (5 ml) for depth.
Kosher salt: 1/4 tsp (1.5 g). If using Morton’s kosher salt, use 1/2 tsp because it’s denser.
Optional bourbon or espresso: 1–2 tbsp for depth; omit for a kid-friendly version.

Ingredient substitutions with impact warnings:

Gluten-free crust: Replace flour with a 1:1 GF blend and add 1/4–1/2 tsp xanthan gum; crust texture will be slightly crumblier.
Corn syrup alternative: Use golden syrup or a 1:1 mix of honey and light corn syrup; pure honey can darken flavor and thin filling.
Vegan: See Variations for a plant-based approach; expect a softer set and different mouthfeel.

One internal recipe note: if you like chunkier textures, try pairing with our pecan pie bark technique for toasted nut handling tips.

Essential Equipment

Mini muffin or mini tart pan (24-cup): 24 standard mini cups, 1 1/2-inch to 2-inch diameter each. If your tins are deeper than 1.25 inches, reduce filling per cup.
Rolling pin and 2 bench scrapers or a food processor for dough.
Baking weights (or dried beans) for blind baking.
Small offset spatula or teaspoon for filling distribution.
Kitchen scale (recommended) for consistent portions.
Oven thermometer to verify accurate temperature.
If you don’t have mini tart pans, use a 9×13-inch pan and make bars; reduce bake time and check doneness at 25 minutes. For tips adapting sheet-pan volume, see our guide on the Texas-style chocolate pecan pie approach to scaling.

Step-by-Step Instructions

Makes 24 bites. Prep Time: 20 minutes. Cook Time: 25 minutes. Inactive Time: None. Total Time: 45 minutes. Servings: 24 (1 bite each).

Step 1: Make or fit the crust

Combine 450 g (3 1/2 cups) all-purpose flour, 5 g (1 tsp) kosher salt, 200 g (1 cup) cold unsalted butter diced, and 60–80 ml (1/4–1/3 cup) ice water in a food processor or bowl; pulse or mix until dough comes together in shaggy clumps. Divide and roll into a disk, chill 30 minutes, then roll to 3 mm (1/8 inch) and cut rounds to fit 24 mini cups. Press dough gently into cups without stretching.

Step 2: Blind-bake the mini shells

Preheat oven to 180°C (350°F). Line shells with parchment and fill with baking weights; bake for 8 minutes, remove weights, then bake another 3–4 minutes until edges just color. Do not overbake the crust — it will finish in the filling. Cool slightly before filling.

Step 3: Toast pecans and coconut

While shells bake, spread 200 g (about 2 cups) chopped pecans and 120 g (1 cup) shredded sweetened coconut on a tray. Toast at 175°C (350°F) for 6–8 minutes, stirring halfway, until fragrant and lightly browned. Cool — this reduces moisture and intensifies flavor.

Step 4: Make the filling

In a medium bowl whisk 240 ml (1 cup) light corn syrup, 200 g (1 cup) light brown sugar, 115 g (1/2 cup) melted unsalted butter (cooled slightly), 2 large eggs, 5 ml (1 tsp) vanilla, and 1.5 g (1/4 tsp) kosher salt until smooth. Fold in toasted coconut and pecans; let the mixture rest 5 minutes to hydrate the coconut.

Step 5: Fill the shells and bake

Spoon about 20–22 g (1 tbsp) filling into each prepared shell — fill no more than 3/4 full. Bake at 175°C (350°F) for 12–15 minutes, rotating the pan halfway, until filling is set at the edges and slightly jiggly in the center. Do not overbake; set time depends on pan depth. A toothpick inserted into the edge should come out clean.

Step 6: Add chocolate and cool

Immediately after removing from oven, sprinkle 90 g (3 oz) chopped dark chocolate over the hot filling and let melt for 1–2 minutes; use a small offset spatula or the back of a spoon to swirl lightly. Cool on a rack for 30 minutes, then chill 30–60 minutes to fully set before unmolding. Serve slightly warm or at room temperature.

Expert Tips & Pro Techniques

Use a kitchen scale: small bites are sensitive to portion variance; weigh filling into each cup (about 20–22 g) for even baking.
Common mistake: overfilling. If the filling reaches the top of the shell it will bubble over and burn. Leave 1–2 mm headspace.
Toast nuts and coconut on a sheet pan in a single layer and watch closely — they go from perfect to burnt quickly. Stir at 3–4 minute marks.
Make-ahead: Bake the bites, cool, and store chilled for up to 48 hours. Warm in a 150°C (300°F) oven for 5–7 minutes before serving.
Professional trick for crisp shells: brush the inside of partially baked shells with a thin layer of beaten egg white and return to the oven for 60–90 seconds; this seals the crust and prevents soggy bottoms.
For a glossy finish, gently brush cooled tops with a thin sugar syrup (1:1 sugar to water boiled, cooled) — use sparingly to avoid added stickiness.

I also experimented with a cake-roll technique for thin chocolate ribbons; see our cake roll notes for inspiration on decorative chocolate work.

Storage & Reheating

Refrigerator: Store in an airtight container in a single layer for up to 4 days. If stacking, place parchment between layers.
Freezer: These freeze well. Flash-freeze on a tray until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat chilled bites in a 175°C (350°F) oven for 6–8 minutes to refresh the crust and warm the filling. Avoid microwaving — it softens the crust.

Variations & Substitutions

Gluten-Free Version: Replace the crust with 450 g (3 1/2 cups) commercial 1:1 GF blend + 1/2 tsp xanthan gum; blind-bake as directed and add 3–4 extra minutes to the crust bake. Filling remains the same.
Bourbon Pecan: Add 30 ml (2 tbsp) bourbon to the filling for warmth; reduce corn syrup by 15 ml (1 tbsp) to balance liquid. (Inspired by similar bars, this adds depth.)
Vegan Version: Use a vegan pie crust and replace 2 eggs with 120 g (1/2 cup) silken tofu pureed with 1 tsp baking powder; swap corn syrup with agave. Texture will be slightly softer; chill longer to set.
Chocolate-Heavy: Fold 60 g (2 oz) bittersweet chocolate chips into the filling before baking for pockets of chocolate. Baking time may increase by 1–2 minutes.
Salted Caramel Twist: Drizzle 30–45 ml (2–3 tbsp) thick salted caramel over each cooled bite; omit chocolate drizzle if topping is heavy.

For a spicier or regional twist, try the flavor profile in our chocolate-hazelnut variations and adapt flavors to taste.

Serving Suggestions & Pairings

Serve warm with a small scoop of vanilla ice cream or a dollop of softly whipped cream for contrast.
Pair with strong coffee or an espresso martini to balance sweetness.
Garnish with flaky sea salt and a sliver of dark chocolate for a grown-up finish.
These bites travel well and make a festive dessert platter alongside our mini pecan pies for variety at holiday gatherings.

Nutrition Information

Per serving (1 bite). Makes 24 servings.

Serving size: 1 bite
Calories: 190 kcal
Total Fat: 12 g
Saturated Fat: 4.5 g
Cholesterol: 25 mg
Sodium: 55 mg
Total Carbohydrates: 19 g
Dietary Fiber: 1.5 g
Sugars: 12 g
Protein: 2.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bites turn out too runny in the center?
A: Most often the filling was underbaked or the pan was too deep. Check that you used the suggested tin and bake until the edges are set and the center is just slightly jiggly; that jiggly center will firm as it cools.

Q: Can I make this without eggs?
A: Yes. For a vegan or egg-free version, try 120 g (1/2 cup) pureed silken tofu or a commercial egg replacer equivalent to 2 eggs. The texture will be softer and may require longer chilling to set.

Q: Can I double this recipe for a party?
A: Yes — you can double ingredients and bake in multiple pans. Maintain the same filling weight per shell (about 20–22 g) and monitor bake time per pan. If switching to a sheet-pan bar format, reduce bake time and check doneness at 25 minutes.

Q: Can I prepare this the night before?
A: Absolutely. Bake the bites, cool fully, then store refrigerated in a single layer. Bring to room temperature or warm briefly in a 150°C (300°F) oven before serving.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, they keep well for up to 4 days. For best texture, consume within 48 hours.

Q: My crust was soggy — how can I avoid that?
A: Partially blind-bake the shells and consider a quick egg-white seal before filling to create a moisture barrier. Also be sure toasted coconut is cooled and not damp when folded into the filling.

Q: Can I use a different nut?
A: Yes. Walnuts or almonds work, but pecans are traditional. Nuts with higher oil content may brown faster; reduce toasting time slightly.

Conclusion

These German Chocolate Pecan Pie Bites are a great way to enjoy classic flavors in a party-ready format. For inspiration on similar bar-style treats, check the German Chocolate Pecan Pie Bars recipe at Life, Love, and Good Food. If you’re curious about a bourbon-forward twist, see the German Chocolate Bourbon Pecan Pie Bars at Angie’s Open Recipe Box for ideas you can adapt into these bites.