This No-Bake German Chocolate Pie is a decadent, creamy dessert that combines the rich flavors of chocolate pudding with a luscious coconut-pecan topping—all nestled in a buttery graham cracker or chocolate cookie crust. Perfect for busy days or when you want to skip the oven, this pie is easy to make yet impressive enough for any occasion. With its layers of flavor and texture, it’s sure to satisfy your sweet tooth!
📋 Ingredients
For the Pie:
- 1 (9-inch) prepared graham cracker crust (or chocolate cookie crust)
- 1 (4-serving size) package instant chocolate pudding mix
- 1¾ cups cold milk
For the Coconut-Pecan Topping:
- ½ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ⅔ cup shredded sweetened coconut
- ⅔ cup chopped pecans
👩🍳 Instructions
Step 1: Prepare the Chocolate Pudding Layer
- In a medium mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened (about 2 minutes).
- Pour the pudding into the prepared crust , spreading it evenly with a spatula.
- Place the pie in the refrigerator while you prepare the coconut-pecan topping.
Step 2: Make the Coconut-Pecan Topping
- In a small saucepan over medium heat , combine the evaporated milk , granulated sugar , butter , and lightly beaten egg . Whisk continuously to prevent the egg from scrambling.
- Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil (about 5–7 minutes).
- Remove the saucepan from the heat and stir in the vanilla extract , shredded coconut , and chopped pecans . Mix well to combine.
- Let the topping cool slightly (about 10–15 minutes), stirring occasionally to prevent a skin from forming.
Step 3: Assemble the Pie
- Once the coconut-pecan mixture has cooled but is still spreadable, spoon it over the chilled chocolate pudding layer. Spread it evenly to cover the pudding completely.
- Return the pie to the refrigerator and chill for at least 2–3 hours , or until set.
Step 4: Serve and Enjoy
- Slice the pie into wedges and serve chilled. For an extra touch, garnish with a sprinkle of shredded coconut or chopped pecans if desired.
Tips for Success
- Crust Options: Use a store-bought crust for convenience, or make your own graham cracker or chocolate cookie crust for a homemade touch.
- Topping Consistency: If the coconut-pecan topping becomes too thick as it cools, gently reheat it on low heat or stir in a teaspoon of milk to loosen it before spreading.
- Storage: Store leftovers in the refrigerator, covered with plastic wrap or foil, for up to 3–4 days .
- Freezing: This pie can be frozen for up to 1 month . Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
This No-Bake German Chocolate Pie is a dreamy combination of rich chocolate pudding and a sweet, nutty coconut-pecan topping—all layered in a crisp, buttery crust. The best part? No oven required! It’s a quick and easy dessert that delivers big on flavor and texture, making it perfect for potlucks, holidays, or anytime you’re craving something indulgent. Dive into this creamy, crunchy, and chocolatey treat and let it become a go-to favorite in your dessert repertoire.
⏱ Time
- Preparation Time: 15 minutes
- Chilling Time: 2–3 hours
- Total Time: ~3 hours
🍽 Servings:
8 servings
🔥 Calories (Approximate):
~350 kcal per serving (varies based on crust and portion size)
