If you’re craving something decadent, creamy, and full of chocolatey goodness but don’t want to turn on the oven, this No-Bake German Chocolate Pie is your new go-to dessert. It’s rich, silky, and loaded with all the irresistible flavors of classic German chocolate cake—sweet coconut, crunchy pecans, and smooth chocolate—but in a cool and creamy pie form. Perfect for holidays, potlucks, or anytime you want a crowd-pleasing dessert without the fuss.
No-Bake German Chocolate Pie
Ingredients
| Ingredient | Quantity |
|---|---|
| Prepared chocolate cookie pie crust | 1 (9-inch) |
| Instant chocolate pudding mix | 1 (3.9 oz) package |
| Cold whole milk | 2 cups |
| German’s sweet chocolate (or semi-sweet), melted | 1 (4 oz) bar |
| Sweetened condensed milk | 1½ cups (about 1 can) |
| Whipped topping (like Cool Whip), thawed | 1 (8 oz) tub |
| Sweetened shredded coconut, toasted | 1 cup |
| Chopped pecans, toasted | 1 cup |
| Caramel sauce (optional, for drizzling) | ½ cup |
| Chocolate shavings (optional) | As desired |
| Extra pecans or coconut (optional) | As desired |
Instructions:
-
Toast the Coconut & Pecans
Preheat your oven to 350°F (175°C). Spread the shredded coconut and chopped pecans evenly on a baking sheet. Toast for 5–7 minutes, stirring halfway through, until they turn lightly golden and fragrant. Let them cool completely before adding to your pie. -
Make the Pudding Base
In a medium mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until it thickens and becomes smooth. Let it rest for another minute so it sets slightly. -
Prepare the Chocolate Filling
Stir in the melted chocolate and sweetened condensed milk until smooth and glossy. Gently fold in half of the whipped topping to give it that fluffy, mousse-like texture. -
Add the Mix-Ins
Stir in half of the toasted coconut and half of the toasted pecans, reserving the rest for garnish. -
Assemble the Pie
Pour the chocolate filling into the prepared cookie crust, smoothing out the top evenly with a spatula. -
Chill Until Set
Cover the pie lightly with plastic wrap or foil and refrigerate for at least 4 hours—or overnight if you can wait. This helps it firm up and develop that perfect creamy consistency. -
Garnish & Serve
Once chilled, top the pie with the remaining whipped topping. Sprinkle with the leftover coconut and pecans, drizzle with caramel sauce, and finish with chocolate shavings or extra nuts for a beautiful touch.
Slice, serve, and enjoy this rich, dreamy dessert straight from the fridge. It keeps beautifully for up to 3 days—though it’s so delicious, it probably won’t last that long!
