Description:
No-Bake German Chocolate Pie is a silky, indulgent dessert that combines a luscious chocolate filling with a classic coconut-pecan topping — all nestled in a buttery cookie crust. It has all the flavor of German chocolate cake but with zero oven time! Perfect for holidays, potlucks, or whenever you want a dessert that looks impressive but is super easy to make.
Recipe:
Ingredients:
For the crust:
- 1½ cups crushed chocolate cookies or graham crackers
- 6 tbsp melted butter
For the filling:
- 1 package (8 oz) cream cheese, softened
- 1½ cups milk chocolate chips (or German chocolate)
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- ¼ cup powdered sugar
For the topping:
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup evaporated milk
- ½ cup brown sugar
- ¼ cup butter
- 2 egg yolks, lightly beaten
- 1 tsp vanilla extract
Instructions:
- Make the crust:
- Mix cookie crumbs with melted butter.
- Press firmly into a 9-inch pie dish. Chill while you make the filling.
- Prepare chocolate filling:
- Melt chocolate chips in the microwave or over a double boiler until smooth.
- In a bowl, beat cream cheese and powdered sugar until creamy.
- Add melted chocolate, then fold in whipped topping until smooth and fluffy.
- Spoon mixture into chilled crust and refrigerate while making the topping.
- Make coconut-pecan topping:
- In a saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks.
- Cook 8–10 minutes, stirring constantly, until thickened.
- Remove from heat, stir in coconut, pecans, and vanilla. Cool completely.
- Assemble:
- Spread cooled coconut-pecan topping over chocolate filling.
- Chill at least 2 hours (or overnight) before serving.
Serving Tip:
Garnish with extra whipped cream, chocolate curls, or a drizzle of chocolate syrup for a bakery-style finish.