No-Bake German Chocolate Pie

No-Bake German Chocolate Pie – The Ultimate Creamy & Nutty Delight

If you’ve ever wanted a dessert that’s irresistibly creamy, packed with rich chocolate flavor, and layered with that signature coconut-pecan topping, then this No-Bake German Chocolate Pie is your dream come true. This recipe brings together the flavors of the classic German chocolate cake, but with zero baking and a prep time so easy, you’ll be tempted to make it every weekend. It’s the perfect dessert for summer gatherings, holidays, or when you simply don’t want to turn on the oven.

Why You’ll Love This Recipe

• No oven needed – perfect for warm days or quick prep.
• Creamy, silky chocolate pudding base in a crunchy crust.
• Authentic coconut-pecan topping for that German chocolate vibe.
• Make-ahead friendly – actually tastes even better the next day.
• Ingredients

For the Chocolate Base:

• 1 (9-inch) prepared graham cracker crust or chocolate cookie crust
• 1 (4-serving size) instant chocolate pudding mix
• 1 ¾ cups cold milk (whole milk gives extra creaminess)

For the Coconut-Pecan Topping:

• ½ cup evaporated milk
• ½ cup granulated sugar
• ¼ cup unsalted butter
• 1 large egg yolk, lightly beaten
• ½ teaspoon vanilla extract
• ⅔ cup sweetened shredded coconut
• ½ cup chopped pecans
• Step-by-Step Directions

Step 1: Prepare the Chocolate Filling

1. In a medium mixing bowl, whisk together the instant chocolate pudding mix and cold milk according to the package directions (usually about 2 minutes of whisking).
2. Let the pudding sit for 5 minutes to thicken.
3. Pour the pudding into the prepared crust, smoothing the top with a spatula.
4. Refrigerate while you prepare the topping (at least 30 minutes).
5. Step 2: Make the Coconut-Pecan Topping

1. In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolk.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to gently boil.
3. Allow it to boil gently for 1 minute, stirring all the time to prevent curdling.
4. Remove from heat and stir in the vanilla, coconut, and pecans.
5. Let the topping cool for 10–15 minutes, stirring occasionally. It should be warm but not hot when you spread it.
6. Step 3: Assemble the Pie

1. Remove the chilled pudding base from the fridge.
2. Spread the cooled coconut-pecan topping evenly over the pudding layer.
3. Refrigerate for at least 2–3 hours, or until fully set and chilled.
4. Tips for the Best Results

• For extra crunch: Toast your pecans before adding them to the topping.
• Make it richer: Use heavy cream instead of milk for the pudding.
• Crust variety: Oreo crust adds an extra chocolate kick.
• Overnight chill: Let the pie set overnight for the flavors to fully develop.
• Serving Suggestions

• Serve slices with a dollop of whipped cream or a drizzle of chocolate sauce.
• Pair with a hot cup of coffee or a glass of cold milk for the ultimate treat.

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Storage

• In the fridge: Store covered for up to 4 days.
• In the freezer: Wrap tightly and freeze for up to 1 month (thaw in the fridge overnight before serving).