Description

This No-Bake German Chocolate Pie is a luscious, creamy dessert featuring layers of rich chocolate pudding, toasted coconut, and pecans in a crisp chocolate cookie crust. Ready in just 30 minutes with no baking required, it’s the perfect indulgence for chocolate lovers seeking a quick, impressive treat. The pie is chilled to set, topped with whipped cream, and drizzled with chocolate syrup for a decadent finish.

Ingredients

Scale

Pie Crust and Toppings

1 9-inch chocolate cookie pie crust, ready-made
1 cup sweetened shredded coconut, divided
1 cup chopped pecans, divided
2 tablespoons chocolate syrup or hot fudge sauce, for drizzling
Extra whipped topping, for serving

Coconut-Pecan Layer

1 can (14 ounces) sweetened condensed milk
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon kosher salt
3/4 cup sweetened shredded coconut (from the divided amount)
3/4 cup chopped pecans (from the divided amount)
1 teaspoon vanilla extract

Chocolate Cream Layer

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

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Instructions

Chill Pie 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. This helps the crust maintain its shape when the filling is added.
Prepare Coconut-Pecan Mixture: In a medium saucepan over medium-low heat, combine the sweetened condensed milk, unsalted butter, and kosher salt. Stir frequently until the butter is melted and the mixture is smooth and slightly thickened.
Add Coconut and Pecans: Remove the saucepan from heat. Stir in 3/4 cup of the sweetened shredded coconut and 3/4 cup of the chopped pecans, reserving the rest for garnish. Mix in the vanilla extract evenly.
Cool and Layer Coconut-Pecan Mixture: Let the mixture cool for 10–15 minutes until it thickens slightly and is no longer hot. Pour it into the chilled pie crust and spread evenly. Return the pie to the refrigerator to chill while you prepare the chocolate cream filling.
Make Chocolate Cream Filling: In a large bowl, beat the softened cream cheese until smooth and lump-free. Sprinkle the instant chocolate fudge pudding mix over the cream cheese and beat to combine thoroughly.
Add Milk: Gradually pour in the cold whole milk while beating continually until the mixture thickens into a smooth, pudding-like consistency.
Fold in Whipped Topping: Gently fold the thawed whipped topping into the chocolate mixture using a spatula until no streaks remain and the filling is light and fluffy.
Assemble Pie: Remove the pie from the refrigerator and carefully spoon the chocolate cream filling over the cooled coconut-pecan layer. Spread gently to avoid mixing the layers and smooth the top with an offset spatula or the back of a spoon.
Chill to Set: Cover the pie loosely with plastic wrap, ensuring it does not touch the surface, and refrigerate for at least 4 hours or overnight until fully set and firm enough to slice.
Serve: Just before serving, top the pie with extra whipped topping. Sprinkle the reserved coconut and pecans on top. Drizzle with chocolate syrup or warm hot fudge sauce. Use a sharp knife dipped in warm water and wiped dry between cuts to slice the pie. Serve chilled for best taste and texture.

Notes

For the best flavor, allow the pie to chill overnight so the layers set properly and develop texture.
Use a sharp serrated knife dipped in hot water and dried for clean pie slices.
To toast the coconut and pecans for extra flavor, oven-toast briefly at 350°F for 5–7 minutes before adding to the filling.
You can substitute light whipped topping or half-and-half for whole milk to reduce calories, but whole milk provides the creamiest texture.
This pie contains dairy and nuts and is not suitable for those with allergies to these ingredients.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: American