No-Bake German Chocolate Pie
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A dreamy no-bake dessert with a silky chocolate base and a rich coconut-pecan topping — perfect for any occasion.
Ingredients
For the Chocolate Base
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- 1 (9-inch) Prepared graham cracker crust
- 1 package (3.9 oz) Instant chocolate pudding mix
- 1¾ cups Cold milk
- 1 cup Whipped topping (Cool Whip or homemade)
For the Coconut-Pecan Topping
- 1 cup Sweetened shredded coconut
- ½ cup Chopped pecans
- ½ cup Sweetened condensed milk
- 2 tablespoons Butter, melted
- ½ teaspoon Vanilla extract
- Pinch Salt
Optional Garnish
- Shaved white chocolate or extra pecans, as desired
Directions
- Prepare the Chocolate Layer
In a mixing bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and creamy. - Assemble the Base
Pour the chocolate mixture into the graham cracker crust. Smooth the top with a spatula and refrigerate while you prepare the topping. - Make the Coconut-Pecan Topping
In a separate bowl, combine coconut, pecans, condensed milk, melted butter, vanilla, and a pinch of salt. Stir until fully blended. - Top the Pie
Spread the coconut-pecan mixture evenly over the chocolate layer. - Chill
Cover and refrigerate for at least 4 hours, or until fully set. - Serve
Garnish with shaved white chocolate or extra pecans if desired. Slice and enjoy!
