A Silky, Nutty Treat with Coconut-Pecan Swirls
This No-Bake German Chocolate Pie layers rich chocolate pudding over a buttery graham cracker crust and tops it with a sweet, spiced coconut-pecan topping that’s soft, sticky, and full of flavor. With no oven required, this chilled dessert is perfect for summer, holidays, or whenever you crave something creamy, nostalgic, and deeply satisfying.
A modern twist on the classic Southern favorite—now in pie form!
Why You’ll Love This Recipe:
- 🥣 Chocolate Pudding Base: Instant mix makes it fast while still delivering silky texture.
- 🍯 Coconut-Pecan Crown: Sweet, nutty, and slightly caramelized—like German chocolate cake frosting in pie form.
- 🍪 Crunchy Crust Magic: Graham cracker base adds buttery contrast to the soft filling.
- ⏱️ No Oven, No Stress: Just whisk, chill, and enjoy—ideal for hot days or oven-free kitchens.
- 🎉 Great for Sharing: Perfect at family dinners, potlucks, or as a make-ahead treat.
Ingredients (Makes 8 servings):
For the Chocolate Layer:
- 1 (3.9 oz) box instant chocolate pudding mix (or homemade chocolate pudding)
- 1¾ cups cold milk (whole, 2%, or oat/almond milk for lighter version)
- 1 (9-inch) graham cracker crust (store-bought or homemade – or use chocolate cookie crust)
For the Coconut-Pecan Topping:
- ½ cup (120ml) evaporated milk (or canned coconut milk for vegan option)
- ½ cup (100g) granulated sugar (or coconut sugar for deeper flavor)
- ¼ cup (½ stick / 55g) unsalted butter (or vegan butter for dairy-free)
- 1 large egg yolk , lightly beaten (or 1 tbsp cornstarch + 2 tbsp plant milk for vegan substitute)
- ½ tsp vanilla extract (pure for best flavor)
- ⅔ cup sweetened shredded coconut (or unsweetened for less sugar)
- ½ cup chopped pecans (or walnuts for variation)
Optional Garnish:
- Whipped cream or Cool Whip
- Extra chopped pecans or chocolate shavings
- Drizzle of caramel or chocolate sauce
Instructions:
Step 1: Make the Chocolate Pudding Layer
In a bowl, whisk:
- Pudding mix and cold milk for 2 minutes until smooth and thickened.
Let sit for 5 minutes to firm up before spreading into the graham cracker crust .
Refrigerate for 30 minutes to set.
Step 2: Cook the Coconut-Pecan Topping
In a saucepan over medium heat , combine:
- Evaporated milk
- Sugar
- Butter
- Egg yolk
Stir constantly until mixture thickens and comes to a boil (7–10 minutes ).
Boil for 1 more minute , then remove from heat.
Stir in:
- Vanilla extract
- Shredded coconut
- Chopped pecans
Cool for 10–15 minutes , stirring occasionally to prevent skin formation.
Step 3: Spread the Topping
Spoon the warm coconut-pecan topping over the set pudding layer.
Spread evenly with a spatula for a polished finish.
Step 4: Chill Until Set
Refrigerate for 2–3 hours , or until topping firms up and holds its shape.
Once chilled, slice and serve with:
- A dollop of whipped cream
- Extra pecans or chocolate curls
Each bite brings together:
- Silky, rich chocolate pudding
- Sticky, golden coconut-nut swirl
- Buttery, crunchy crust finish
- And that classic German chocolate charm
Tips for Success:
- 🥣 Don’t Rush Chilling: The coconut topping needs time to firm up—refrigerate fully before slicing.
- 🧁 Topping Hack: For extra depth, toast the pecans and coconut before mixing into the topping.
- 🥟 Prevent Weeping: Cover tightly with plastic wrap to avoid condensation on top.
- 🧈 Dairy-Free Swap: Use vegan chocolate pudding and coconut-based evaporated milk.
- ❄️ Make Ahead Magic: Assemble and refrigerate overnight—flavors intensify beautifully.
Serving Suggestions:
- Pair with iced coffee, milk, or a glass of red wine .
- Great with a side of fresh berries or vanilla ice cream .
- Ideal for potlucks, birthday parties, or late-night cravings .
Nutritional Information (per serving, makes 8 – approximate):
(With regular pudding and butter – per slice)
- Calories: ~350 kcal
- Protein: ~5g
- Carbohydrates: ~35g
- Fat: ~22g
- Fiber: ~1g
- Sugar: ~25g
This No-Bake German Chocolate Pie proves that desserts don’t need an oven to be unforgettable. With its velvety chocolate base, nutty topping, and buttery crust—it’s a must-chill for lovers of bold, comforting handhelds.
Additional Notes:
- Gluten-Free Option: Use gluten-free graham cracker crust and ensure all ingredients are GF-certified.
- Vegan Swap: Replace egg yolk with cornstarch slurry , use coconut milk and vegan butter.
- Storage Tip: Store in fridge for up to 4 days—cover to prevent absorption of fridge odors.
- Flavor Hack: Add a splash of rum or almond extract to the coconut topping for extra richness.
- Meal Prep Friendly: Slice and store individually wrapped pieces in freezer bags for grab-and-go treats.
Pro Tip: For a fudge-like pudding , stir in ½ tsp instant coffee granules with the pudding mix.
Serving Idea: Top with salted caramel drizzle or chocolate ganache for luxury flair.
History Fun: German chocolate cake was actually named after American baker Samuel German —this pie gives his famous creation a no-bake, chilled twist that’s easy to love.
