Description
There’s nothing quite like the combination of creamy chocolate, toasted coconut, and buttery pecans in a classic German chocolate dessert. Now, imagine all those dreamy flavors nestled into a chocolate cookie crust, then piled high with fluffy whipped topping—without ever turning on the oven. This no-bake German chocolate pie is a decadent yet easy treat, perfect for when you crave something indulgent but want to keep things simple in the kitchen. Every bite is a blissful blend of velvety chocolate pudding, rich coconut-pecan filling, and airy whipped cream. It’s ideal for quick desserts, party food ideas, easy recipes, and makes a showstopping no-bake dessert for any holiday or summer gathering.
Ingredients
1 chocolate cookie pie crust (9-inch, store-bought or homemade)
1 can (12 oz) evaporated milk
3 large egg yolks
1 cup granulated sugar
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 1/4 cups sweetened shredded coconut
3/4 cup chopped pecans
1 box (3.9 oz) instant chocolate pudding mix
2 cups cold whole milk
1 tub (8 oz) frozen whipped topping, thawed
Instructions
1. In a small saucepan over medium heat, whisk together the evaporated milk, egg yolks, and granulated sugar. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes).
2. Remove from the heat and stir in butter and vanilla until melted and smooth. Fold in shredded coconut and chopped pecans. Let the mixture cool slightly.
3. In a medium bowl, whisk together the instant chocolate pudding mix and cold whole milk for about 2 minutes until thickened. Let sit for a couple of minutes.
4. Spread the cooled coconut-pecan mixture evenly over the bottom of the chocolate cookie crust.
5. Spoon the chocolate pudding over the coconut-pecan layer, smoothing the top.
6. Spread the thawed whipped topping over the pudding layer.
7. Refrigerate the pie for at least 4 hours or overnight until set.
8. Before serving, garnish with extra toasted coconut and chopped pecans if desired. Slice and serve chilled.
Notes
For best results, chill the pie overnight so the layers are easy to slice.
Toast coconut and pecans for the topping in a dry skillet over medium heat, stirring often until golden.
To use real whipped cream instead of frozen topping, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 475
- Sugar: 33g
- Sodium: 390mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 74mg
Keywords: easy dessert, no-bake pie, German chocolate, chocolate pie, holiday dessert, party dessert, food ideas, quick dessert, summer dessert