A delightful twist on the classic German chocolate cake, this No-Bake German Chocolate Pie features a luscious chocolate filling nestled in a graham cracker crust, topped with a rich coconut-pecan layer. It’s the perfect dessert for those seeking indulgence without the need for an oven.
Why You’ll Love This Recipe
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No-Bake Convenience: Ideal for warm days or when you want a quick dessert without heating the kitchen.
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Decadent Layers: Combines creamy chocolate with a sweet, nutty topping for a harmonious blend of textures and flavors.
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Time-Saving: Simple ingredients and straightforward steps make this a go-to recipe for any occasion.
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Versatile: Easily adaptable with different crusts or toppings to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pie:
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1 (9-inch) prepared graham cracker crust (or chocolate cookie crust)
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1 (4-serving size) package instant chocolate pudding mix
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1 ¾ cups cold milk
For the Coconut-Pecan Topping:
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½ cup evaporated milk
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½ cup granulated sugar
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2 large egg yolks
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¼ cup unsalted butter
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1 cup sweetened shredded coconut
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½ cup chopped pecans
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1 teaspoon vanilla extract
Directions
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Prepare the Chocolate Filling:
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In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened.
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Pour the pudding mixture into the prepared crust, spreading evenly.
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Refrigerate for at least 1 hour to set.
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Make the Coconut-Pecan Topping:
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In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter.
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Cook, stirring constantly, until the mixture thickens, approximately 10 minutes.
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Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract.
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Allow the topping to cool slightly before spreading over the chilled chocolate filling.
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Assemble the Pie:
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Spread the coconut-pecan topping evenly over the chocolate layer.
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Refrigerate the pie for an additional 2 hours, or until fully set.
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Servings and Timing
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Servings: 8–10 slices
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Preparation Time: 20 minutes
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Cooking Time: 10 minutes
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Chilling Time: 3 hours
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Total Time: Approximately 3 hours and 30 minutes
Variations
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Crust Options: Substitute the graham cracker crust with an Oreo cookie crust for a richer chocolate flavor.
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Nut Alternatives: Replace pecans with walnuts or almonds if preferred.
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Chocolate Enhancement: Add a layer of melted semi-sweet chocolate between the crust and pudding for added depth.
Storage/Reheating
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Refrigeration: Store the pie covered in the refrigerator for up to 4 days.
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Freezing: Freeze the pie without the topping for up to 1 month. Thaw in the refrigerator overnight and add the topping before serving.
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Reheating: Not recommended, as this is a chilled dessert best served cold.
FAQs
What type of crust works best for this pie?
A graham cracker crust offers a subtle sweetness that complements the rich filling, while a chocolate cookie crust intensifies the chocolate experience.
Can I use homemade pudding instead of instant?
Yes, homemade chocolate pudding can be used, but ensure it is thick enough to set properly in the pie.
Is it necessary to toast the pecans?
Toasting pecans enhances their flavor and adds a pleasant crunch, but it’s optional based on personal preference.
Can I make this pie ahead of time?
Absolutely. Prepare the pie a day in advance and store it in the refrigerator until ready to serve.
How do I prevent the topping from becoming too thick?
Monitor the cooking time closely and stir constantly to achieve the desired consistency without over-thickening.
Can I use sweetened condensed milk instead of evaporated milk?
Sweetened condensed milk is not recommended as it will make the topping overly sweet and alter the texture.
What can I use if I don’t have pecans?
Walnuts or almonds are suitable substitutes, providing a similar crunch and flavor profile.
Is this pie suitable for freezing?
Yes, the pie can be frozen without the topping. Add the coconut-pecan layer after thawing for best results.
How long does the pie need to chill before serving?
Chill the assembled pie for at least 2 hours to ensure it sets properly and slices cleanly.
Can I add whipped cream on top?
Certainly. A dollop of whipped cream adds a light, airy contrast to the dense chocolate and nutty topping.
Conclusion
This No-Bake German Chocolate Pie is a delightful dessert that combines the classic flavors of German chocolate cake in a convenient, oven-free format. Its rich layers and nutty topping make it a crowd-pleaser for any occasion. Enjoy the simplicity and indulgence of this easy-to-make treat.
Print
No-Bake German Chocolate Pie
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake German Chocolate Pie is a decadent and easy dessert featuring a creamy chocolate filling in a graham cracker crust, topped with a rich coconut-pecan topping. Perfect for holidays or any special occasion, this no-bake treat delivers all the classic German chocolate flavors without the fuss of baking.
Ingredients
For the Pie:
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1 (9-inch) prepared graham cracker crust (or chocolate cookie crust)
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1 (4-serving size) package instant chocolate pudding mix
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1 3/4 cups cold milk
For the Coconut-Pecan Topping:
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1/2 cup evaporated milk
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1/2 cup granulated sugar
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2 egg yolks, lightly beaten
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1/4 cup unsalted butter
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1 tsp vanilla extract
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2/3 cup sweetened shredded coconut
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1/2 cup chopped pecans
Instructions
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In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened.
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Pour the pudding mixture into the prepared crust and smooth the top. Chill in the refrigerator for at least 1 hour.
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While the pie chills, prepare the topping: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes).
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Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
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Let the topping cool to room temperature, then spread evenly over the chilled pie.
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Chill the entire pie for an additional 1–2 hours, or until fully set.
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Slice and serve cold.
Notes
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For extra richness, use a chocolate cookie crust instead of graham cracker.
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Can be made a day ahead for easier prep.
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Store leftovers covered in the refrigerator for up to 4 days.
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