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No-Bake German Chocolate Pie

A creamy and decadent no-bake pie with a rich chocolate filling and a delightful coconut-pecan topping, perfect for warm days and quick gatherings.
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Prep Time 25 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 9-inch prepared graham cracker crust
  • 1 package instant chocolate pudding mix (3.9 oz)
  • 1.75 cups cold milk Ensure milk is cold for proper pudding set
  • 1 cup whipped topping (Cool Whip or homemade)
For the Topping
  • 1 cup sweetened shredded coconut
  • 0.5 cup chopped pecans Toast for enhanced flavor
  • 0.5 cup sweetened condensed milk
  • 2 tablespoons butter, melted
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt
Optional Garnish
  • shaved white chocolate For garnish
  • extra pecans For garnish

Method
 

Preparation
  1. Whisk the chocolate pudding mix and cold milk in a medium bowl for 2 minutes until it begins to thicken.
  2. Fold 1 cup of whipped topping into the pudding mixture using a rubber spatula.
  3. Pour the chocolate filling into the prepared graham cracker crust and spread it evenly.
  4. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
  5. Combine the shredded coconut, toasted pecans, sweetened condensed milk, melted butter, vanilla extract, and salt in a bowl.
  6. Spread the coconut-pecan topping over the chocolate layer.
Chill and Serve
  1. Refrigerate the pie for at least 4 hours or overnight.
  2. Garnish with shaved white chocolate or extra pecans just before serving.

Notes

Store leftovers in the fridge for about 3-4 days. Freezing isn’t recommended; best enjoyed fresh.