No-Bake German Chocolate Pie

 

No-Bake German Chocolate Pie: A Decadent Dessert Without the Oven

If you’re craving something rich, chocolatey, and indulgent — but don’t want to spend hours baking — this No-Bake German Chocolate Pie is your new go-to dessert. With layers of silky chocolate filling, creamy coconut-pecan topping, and a buttery cookie crust, it delivers all the flavor of the classic German chocolate cake in an easy, no-bake form.

Perfect for holidays, potlucks, or any time you need a show-stopping dessert without turning on the oven, this pie is as elegant as it is effortless.

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Why You’ll Love This Recipe

• No baking required: Keep your kitchen cool and skip the oven entirely.

• Classic flavor: Combines the timeless taste of German chocolate, coconut, and pecans.

• Beautiful presentation: A rich, layered dessert that looks (and tastes) impressive.

• Make-ahead friendly: Chill it overnight for the best texture and flavor.

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Ingredients

For the Crust:

• 1 ½ cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)

• 6 tablespoons butter, melted

For the Chocolate Filling:

• 1 ½ cups semi-sweet chocolate chips

• 1 (8 oz) package cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

For the Coconut-Pecan Topping:

• 1 cup evaporated milk

• ½ cup granulated sugar

• 3 egg yolks

• ½ cup butter

• 1 teaspoon vanilla extract

• 1 ¼ cups sweetened shredded coconut

• ¾ cup chopped pecans

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Instructions

1. Prepare the crust:

In a bowl, mix the chocolate cookie crumbs with melted butter until fully combined. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Refrigerate for at least 30 minutes to set.

2. Make the chocolate filling:

Melt the chocolate chips in a microwave-safe bowl or over a double boiler until smooth. Let cool slightly. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until fluffy. Fold in the melted chocolate, then gently stir in the whipped topping until fully blended. Spoon the filling into the chilled crust and smooth the top. Chill while preparing the topping.

3. Make the coconut-pecan topping:

In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.

4. Assemble the pie:

Spread the cooled coconut-pecan topping evenly over the chocolate filling. Cover loosely and refrigerate for at least 4 hours (or overnight) until firm and set.

5. Serve and enjoy:

Slice and serve chilled. For an extra touch, garnish with chocolate curls or a drizzle of melted chocolate before serving.

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Tips and Variations

• Shortcut crust: Use a pre-made chocolate cookie crust to save time.

• Extra chocolatey: Drizzle melted dark chocolate over the top before chilling.

• Nut-free version: Swap the pecans for toasted almonds or omit them entirely.

• Make it mini: Create individual no-bake pies in small jars or cups for parties.

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Storage

Store your No-Bake German Chocolate Pie in the refrigerator, covered, for up to 5 days. For longer storage, freeze it for up to 2 months — just thaw in the fridge overnight before serving.

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Final Thoughts

This No-Bake German Chocolate Pie is pure decadence — rich, creamy, and perfectly sweet. It captures all the classic flavors of German chocolate cake but with a fraction of the effort. Whether you’re making it for a summer cookout, a cozy winter gathering, or a last-minute dessert, this pie always impresses.

So go ahead — skip the oven, grab your whisk, and treat yourself to a slice of chocolate heaven. 🍫🥥🥧