Description
This luscious No-Bake German Chocolate Pie combines a rich chocolate cookie crust with layers of coconut-pecan caramel and a creamy chocolate fudge filling. Ready in just 30 minutes without turning on the oven, it’s an indulgent dessert perfect for chocolate lovers seeking a quick and impressive treat. The pie is chilled until perfectly set and then topped with whipped cream, toasted coconut, pecans, and a drizzle of chocolate sauce for an irresistible finish.
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 Filling
- 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
- 2 tablespoons chocolate syrup or hot fudge sauce, for drizzling
Instructions
- Chill the 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.
- Prepare coconut-pecan mixture: In a medium saucepan, combine the sweetened condensed milk, unsalted butter, and kosher salt. Warm over medium-low heat, stirring frequently, until the butter melts and the mixture is smooth and slightly thickened.
- Add coconut and pecans: Remove the saucepan from heat and stir in 3/4 cup of the sweetened shredded coconut and 3/4 cup of the chopped pecans, reserving the remainder for garnish. Stir in vanilla extract until evenly combined.
- Cool and layer coconut-pecan: Let the mixture cool for 10–15 minutes so it thickens and is no longer piping hot. Pour it into the chilled chocolate crust and spread evenly. Return the pie to the refrigerator while preparing the chocolate cream layer.
- Beat cream cheese & pudding mix: In a large bowl, beat the softened cream cheese until smooth and lump-free. Sprinkle the instant chocolate fudge pudding mix over it and beat to combine thoroughly.
- Add milk and mix: Gradually pour in cold whole milk while mixing continuously until the mixture thickens and becomes smooth and pudding-like.
- Fold in whipped topping: Gently fold the thawed whipped topping into the chocolate mixture using a spatula until no streaks remain, creating a light and fluffy filling.
- Assemble chocolate filling: Remove the pie from the refrigerator and carefully spoon the chocolate cream filling over the cooled coconut-pecan layer. Spread gently to avoid disturbing the bottom layer and smooth the surface.
- Refrigerate to set: Cover the pie loosely with plastic wrap, ensuring it does not touch the top, and refrigerate for at least 4 hours or overnight until fully set and firm enough to slice.
- Serve with toppings: Just before serving, top with extra whipped topping. Sprinkle the reserved coconut and pecans over the top, drizzle with chocolate syrup or warm hot fudge sauce. Slice using a warm, dry knife and serve chilled.
Notes
- Use a warm, clean knife dipped in hot water and wiped dry between slices for clean cuts.
- For best flavor and texture, chill the pie overnight.
- Substitute reduced-fat cream cheese and milk for a lighter version but expect a slightly different texture.
- Ensure the coconut-pecan mixture is cooled before layering to prevent melting the crust or whipping topping.
- Extra toasted coconut can be used for garnish for a crunchier texture.
