Description:
No-Bake German Chocolate Pie is a silky, indulgent dessert that combines a luscious chocolate filling with a classic coconut-pecan topping — all nestled in a buttery cookie crust. It has all the flavor of German chocolate cake but with zero oven time! Perfect for holidays, potlucks, or whenever you want a dessert that looks impressive but is super easy to make.
Recipe:
Ingredients:
For the crust:
1½ cups crushed chocolate cookies or graham crackers
6 tbsp melted butter
For the filling:
1 package (8 oz) cream cheese, softened
1½ cups milk chocolate chips (or German chocolate)
1 (8 oz) tub whipped topping (like Cool Whip), thawed
¼ cup powdered sugar
For the topping:
1 cup sweetened shredded coconut
½ cup chopped pecans
½ cup evaporated milk
½ cup brown sugar
¼ cup butter
2 egg yolks, lightly beaten
1 tsp vanilla extract
Instructions:
Make the crust:
Mix cookie crumbs with melted butter.
Press firmly into a 9-inch pie dish. Chill while you make the filling.
Prepare chocolate filling:
Melt chocolate chips in the microwave or over a double boiler until smooth.
In a bowl, beat cream cheese and powdered sugar until creamy.
Add melted chocolate, then fold in whipped topping until smooth and fluffy.
Spoon mixture into chilled crust and refrigerate while making the topping.
Make coconut-pecan topping:
In a saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks.
Cook 8–10 minutes, stirring constantly, until thickened.
Remove from heat, stir in coconut, pecans, and vanilla. Cool completely.
Assemble:
Spread cooled coconut-pecan topping over chocolate filling.
Chill at least 2 hours (or overnight) before serving.