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Easy No-Bake German Chocolate Pie

A close-up slice of german chocolate pie featuring a dark chocolate filling and toasted coconut topping on a white plate.
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Create a rich, decadent German Chocolate Pie without turning on your oven. This recipe features a creamy chocolate filling, a simple crust, and the classic coconut-pecan topping for an indulgent, easy dessert.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs (or graham cracker crumbs)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 1/2 cups cold milk
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweet coconut, toasted
  • 1/2 cup powdered sugar
  • 1/4 cup evaporated milk
  • 1 large egg yolk
  • 1/4 cup butter, melted
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Prepare the crust: Combine cookie crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust while you prepare the filling.
  2. Make the chocolate filling: In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing well.
  3. In a separate bowl, whisk the instant chocolate pudding mix with 1 1/2 cups cold milk until thickened, about 2 minutes. Gently fold the pudding mixture into the cream cheese mixture.
  4. Fold in half of the toasted pecans and half of the toasted coconut into the chocolate filling. Spread this filling evenly into the chilled crust. Refrigerate the pie for at least 30 minutes while you prepare the topping.
  5. Prepare the coconut-pecan topping: In a medium saucepan, combine the powdered sugar, evaporated milk, egg yolk, and 1/4 cup melted butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  6. Remove the saucepan from the heat. Stir in the remaining toasted pecans, remaining toasted coconut, and the chocolate chips until the chips melt and the topping is smooth.
  7. Spread the warm coconut-pecan topping evenly over the chilled chocolate filling.
  8. Chill the pie for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • To toast coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • If you prefer a traditional baked pie, use a standard pastry crust and bake the pie according to your preferred custard pie method, then top with the cooked coconut-pecan mixture.
  • For an extra rich chocolate flavor, substitute the instant pudding mix with a homemade chocolate custard base.

Nutrition

Find it online: https://mayaplate.com/german-chocolate-pie-no-bake-recipe/