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Effortless No-Bake German Chocolate Pie

A decadent slice of no-bake german chocolate pie featuring a dark crust, coconut-pecan layer, chocolate filling, and whipped cream topping.
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Make this decadent No-Bake German Chocolate Pie for your next gathering. It features a rich chocolate filling, sweet coconut, and crunchy pecans, all without turning on your oven. This is a perfect make-ahead pie for holidays or summer parties.

Ingredients

Scale
  • 1 pre-made 9-inch Oreo cookie crust or flaky pie crust
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 1 package (3.4 oz) instant vanilla or cheesecake pudding mix
  • 3 cups cold milk
  • 1 cup powdered sugar
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the crust: If using a store-bought crust, place it in the freezer while you prepare the filling. If you are making a homemade crust, bake it according to your recipe and let it cool completely.
  2. Make the creamy chocolate filling: In a large bowl, whisk together the instant chocolate pudding mix, instant vanilla pudding mix, and 3 cups of cold milk until thickened, about 2 minutes.
  3. In a separate bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth. Gently fold this mixture into the pudding mixture.
  4. Fold in half of the thawed whipped topping into the chocolate mixture until just combined. Spread this creamy chocolate filling evenly into the prepared pie crust.
  5. Chill the pie in the refrigerator for at least 1 hour while you prepare the topping.
  6. Make the pecan-coconut topping: In a medium saucepan, whisk together the eggs, granulated sugar, 1/4 cup milk, flour, melted butter, and 1/2 teaspoon vanilla extract until smooth.
  7. Cook the topping over medium heat, stirring constantly, until the mixture thickens significantly and bubbles, about 5 to 8 minutes. Remove from heat immediately.
  8. Stir the sweetened flaked coconut and chopped pecans into the hot mixture. Let the topping cool for about 10 minutes.
  9. Spread the slightly cooled pecan-coconut mixture evenly over the chilled chocolate filling.
  10. Top the pie with the remaining half of the thawed whipped topping.
  11. Refrigerate the **No Bake German Chocolate Pie** for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • This **Decadent Chocolate Pie** is best made ahead of time; chilling overnight allows the filling to set firmly.
  • For an extra rich flavor, toast the pecans and coconut lightly before adding them to the topping mixture.
  • If you prefer a traditional crust, use a standard flaky pie crust instead of an Oreo Crust Pie base.
  • You can find more easy recipes like this one on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/german-chocolate-pie-no-bake-recipe/