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:

1 (9-inch) prepared graham cracker crust (or chocolate cookie crust)
1 (4-serving size) package instant chocolate pudding mix
1 3/4 cups cold milk

For the Coconut-Pecan Topping:

1/2 cup evaporated milk
1/2 cup granulated sugar
2 egg yolks, lightly beaten
1/4 cup unsalted butter
1 tsp vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup chopped pecans

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Instructions

In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened.
Pour the pudding mixture into the prepared crust and smooth the top. Chill in the refrigerator for at least 1 hour.
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).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let the topping cool to room temperature, then spread evenly over the chilled pie.
Chill the entire pie for an additional 1–2 hours, or until fully set.
Slice and serve cold.

Notes

For extra richness, use a chocolate cookie crust instead of graham cracker.
Can be made a day ahead for easier prep.
Store leftovers covered in the refrigerator for up to 4 days.