Description
This No-Bake German Chocolate Pie is a luscious, layered dessert featuring a rich chocolate cookie crust filled with a creamy coconut-pecan mixture and topped with a fluffy chocolate cream layer. Perfectly chilled and garnished with whipped topping, toasted coconut, pecans, and chocolate drizzle, it’s an indulgent treat that requires no baking and can be prepared in just 30 minutes.
Ingredients
Scale
Pie Crust
- 1 9-inch chocolate cookie pie crust, ready-made
Coconut-Pecan Layer
- 1 cup sweetened shredded coconut, divided
- 1 cup chopped pecans, divided
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
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
For Garnish
- Reserved sweetened shredded coconut
- Reserved chopped pecans
- 2 tablespoons chocolate syrup or hot fudge sauce, for drizzling
Instructions
- Chill Pie Crust: Place the ready-made chocolate cookie pie crust on a baking sheet and refrigerate it to chill while preparing the filling layers to ensure it stays firm and crisp.
- Prepare Coconut-Pecan Mixture: In a medium saucepan over medium-low heat, combine the sweetened condensed milk, unsalted butter, and kosher salt. Stir frequently until the butter melts and the mixture becomes smooth and slightly thickened.
- Mix in Coconut and Pecans: Remove the saucepan from heat. Stir in 3/4 cup of sweetened shredded coconut and 3/4 cup of chopped pecans, reserving the rest for garnish. Add in vanilla extract and mix evenly.
- Cool and Layer: Let the coconut-pecan mixture cool for 10–15 minutes until it thickens and is no longer hot. Pour it into the chilled chocolate cookie crust and spread evenly. Return the pie to the refrigerator while preparing the next layer.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and lump-free.
- Add Pudding Mix and Milk: Sprinkle the instant chocolate fudge pudding mix over the cream cheese and beat to combine. Gradually add cold whole milk while continuing to beat until the mixture is thick, smooth, and pudding-like.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the chocolate mixture using a spatula until no streaks remain, creating a light and fluffy filling.
- Assemble Chocolate Cream Layer: Remove the pie from the refrigerator and carefully spoon the chocolate cream filling over the cooled coconut-pecan layer, spreading gently to avoid disturbing it, and smooth the top.
- Chill the Pie: Cover the pie loosely with plastic wrap without it touching the surface. Refrigerate for at least 4 hours or overnight, allowing the pie to set and firm up for easy slicing.
- Garnish and Serve: Before serving, top the pie with extra whipped topping. Sprinkle the reserved coconut and pecans over the top. Drizzle with chocolate syrup or warm hot fudge sauce. For neat slices, dip a sharp knife in warm water, wipe dry between cuts, and serve chilled.
Notes
- For best texture, let the coconut-pecan mixture cool properly before layering.
- Reserve some coconut and pecans for an attractive garnish on top.
- If desired, warm the chocolate syrup slightly before drizzling for easier flow.
- Use a sharp knife dipped in warm water and wiped dry for clean pie slices.
- This pie should be stored covered in the refrigerator and consumed within 3 days for optimal freshness.
