No-Bake German Chocolate Pie
A dreamy no-bake dessert with a silky chocolate base and a rich coconut-pecan topping — perfect for any occasion.
Ingredients
Chocolate Base
- Prepared graham cracker crust – 1 (9-inch)
- Instant chocolate pudding mix – 1 package (3.9 oz)
- Cold milk – 1¾ cups
- Whipped topping (Cool Whip or homemade) – 1 cup
- Coconut-Pecan Topping
- Sweetened shredded coconut – 1 cup
- Chopped pecans – ½ cup
- Sweetened condensed milk – ½ cup
- Butter, melted – 2 tablespoons
- Vanilla extract – ½ teaspoon
- Salt – Pinch
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!
