Description
This No-Bake German Chocolate Pie is a luscious, easy-to-make dessert featuring layers of rich coconut-pecan filling and creamy chocolate pudding in a chocolate cookie crust. Perfect for chocolate lovers who want an impressive pie without turning on the oven.
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
Topping
- 2 tablespoons chocolate syrup or hot fudge sauce, for drizzling
- Reserved sweetened shredded coconut and chopped pecans
Instructions
- Chill the Pie Crust: Set the ready-made chocolate cookie pie crust on a baking sheet and place it in the refrigerator to chill while you prepare the filling layers, ensuring it stays firm.
- Prepare Coconut-Pecan Mixture: In a medium saucepan, combine the sweetened condensed milk, unsalted butter, and kosher salt. Warm the mixture over medium-low heat, stirring frequently until the butter has fully 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 rest for garnish. Then stir in the vanilla extract until well combined.
- Cool and Layer: Allow the coconut-pecan mixture to cool for 10–15 minutes so it thickens and is no longer hot. Pour it into the chilled chocolate crust and spread into an even layer. Return the pie to the refrigerator to chill while preparing the chocolate cream layer.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it is smooth and free from lumps.
- Add Pudding Mix and Milk: Sprinkle the instant chocolate fudge pudding mix over the cream cheese and beat to combine. Gradually pour in the cold whole milk while continuing to beat until the mixture thickens to a smooth, pudding-like consistency.
- Incorporate Whipped Topping: Gently fold the thawed whipped topping into the chocolate mixture with a spatula until fully blended and the filling is light and fluffy.
- Assemble Pie Layers: Remove the pie from the refrigerator and carefully spoon the chocolate cream filling over the cooled coconut-pecan layer. Spread gently to avoid mixing layers and smooth the top evenly with an offset spatula or spoon.
- Chill the Pie: Cover loosely with plastic wrap, ensuring it does not touch the pie’s surface, and refrigerate for at least 4 hours or overnight until the pie is fully set and firm enough to slice.
- Serve: Just before serving, top the pie with additional whipped topping. Sprinkle the reserved coconut and pecans on top, drizzle with chocolate syrup or warm hot fudge sauce. Slice with a sharp knife dipped in warm water and dried between cuts. Serve chilled.
Notes
- Use a sharp knife dipped in warm water for clean pie slices.
- Let the coconut-pecan mixture cool sufficiently before layering to prevent melting the crust or mixing layers.
- For a lighter pie, substitute fat-free whipped topping and low-fat milk.
- Pie can be refrigerated up to 2 days before serving; keep well covered.
- Chocolate syrup can be substituted with warm fudge sauce for extra richness.
