Description
This No-Bake German Chocolate Pie is a luscious, layered dessert combining a chocolate cookie crust with a rich coconut-pecan filling and a creamy chocolate fudge layer. It’s chilled to perfection and topped with whipped cream, toasted coconut, pecans, and chocolate drizzle, making it a decadent yet easy-to-make pie ideal for any occasion.
Ingredients
Scale
Crust and Garnish
- 1 9-inch chocolate cookie pie crust, ready-made
- 1 cup sweetened shredded coconut, divided
- 1 cup chopped pecans, divided
- 2 tablespoons chocolate syrup or hot fudge sauce, for drizzling
Coconut-Pecan Filling
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut (from the 1 cup divided)
- 3/4 cup chopped pecans (from the 1 cup divided)
Chocolate Cream Layer
- 1 package (3.9 ounces) instant chocolate fudge pudding mix
- 1 1/2 cups cold whole milk
- 4 ounces cream cheese, softened
- 1 1/2 cups frozen whipped topping, thawed, plus extra for topping
Instructions
- Chill the pie crust: Place the ready-made chocolate cookie pie crust on a baking sheet and put it in the refrigerator to chill while you prepare the filling layers.
- Prepare the coconut-pecan filling: In a medium saucepan over medium-low heat, combine the sweetened condensed milk, unsalted butter, and kosher salt. Stir frequently until the butter is melted and the mixture is smooth and slightly thickened.
- Add coconut and pecans: Remove the saucepan from heat and stir in 3/4 cup of sweetened shredded coconut and 3/4 cup of chopped pecans, reserving the remaining coconut and pecans for garnish. Stir in the vanilla extract until blended.
- Cool and layer filling: Let this mixture cool 10–15 minutes until slightly thickened and no longer hot. Pour it into the chilled pie crust and spread evenly. Return the pie to the refrigerator while preparing the next layer.
- Make chocolate cream layer – cream cheese base: In a large bowl, beat the softened cream cheese until smooth and lump-free. Sprinkle the instant chocolate fudge pudding mix over it and beat until combined.
- Add milk and mix: Gradually pour in the cold whole milk while beating to create a thick, smooth pudding-like consistency.
- Fold in whipped topping: Gently fold the thawed whipped topping into the chocolate pudding mixture until evenly mixed and fluffy.
- Assemble pie: Remove the pie from the refrigerator and carefully spoon the chocolate cream filling over the cooled coconut-pecan layer, smoothing the top gently to avoid mixing layers.
- Chill to set: Cover the pie loosely with plastic wrap, making sure it does not touch the surface, and refrigerate for at least 4 hours or overnight to allow the pie to set firmly.
- Garnish and serve: Just before serving, top the pie with extra whipped topping, sprinkle the reserved coconut and pecans on top, then drizzle with chocolate syrup or warm hot fudge. Slice with a sharp knife dipped in warm water and wiped dry between cuts. Serve chilled.
Notes
- For best results, allow the pie to chill overnight so the layers can fully set and flavors meld.
- Use a sharp knife warmed in hot water and wiped dry to ensure clean slices.
- You can toast the reserved coconut and pecans lightly in a dry skillet for extra flavor and crunch before garnishing.
- This pie contains dairy and nuts, so not suitable for those with allergies.
- The chocolate cookie crust can be purchased or homemade if preferred.
