ADVERTISEMENT
No-Bake German Chocolate Pie
This indulgent no-bake German chocolate pie combines a crisp crumb crust with a rich chocolate filling and a creamy coconut-pecan topping. It’s an easy make-ahead dessert with layers of classic chocolate and nutty sweetness.
Ingredients
For the Crust
1½ cups chocolate cookie crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Chocolate Filling
1½ cups semi-sweet chocolate chips
½ cup heavy cream
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans
For the Coconut-Pecan Topping
1 cup sweetened shredded coconut
½ cup chopped pecans
½ cup evaporated milk
½ cup granulated sugar
3 egg yolks
4 tablespoons unsalted butter
1 teaspoon vanilla extract
Preparation
Combine the chocolate cookie crumbs, sugar, and melted butter. Press firmly into a 9-inch pie dish, covering the bottom and sides. Refrigerate for 20–30 minutes.
Heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let stand for 2 minutes. Stir until smooth and glossy.
Beat the softened cream cheese and powdered sugar until smooth. Add the vanilla, then gradually mix in the melted chocolate. Fold in the chopped pecans.
Spread the chocolate filling evenly into the chilled crust. Refrigerate while preparing the topping.
For the topping, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium-low heat. Cook, stirring constantly, until thickened, about 6–8 minutes.
Remove from the heat and stir in the vanilla, coconut, and pecans. Let the mixture cool completely.
Spread the cooled coconut-pecan topping over the chocolate layer. Cover and refrigerate for at least 4 hours, preferably overnight, until firmly set.
Serving Tip
Top each slice with whipped cream and a few toasted pecans for an extra-rich, bakery-style finish.
