This no-bake German Chocolate Pie is a creamy, indulgent dessert featuring a smooth chocolate pudding base and a sweet, nutty coconut-pecan topping. No oven required and perfect for holidays, summer gatherings, or easy weeknight treats!
Ingredients
For the Chocolate Base:
- 1 9-inch prepared graham cracker crust
- 1 3.9 oz package instant chocolate pudding mix
- 1¾ cups cold milk
- 1 cup whipped topping Cool Whip or homemade
For the Coconut-Pecan Topping:
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 2 tablespoons butter melted
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: shaved white chocolate or extra pecans for garnish
Instructions
- In a bowl, whisk instant chocolate pudding mix with cold milk until thick, about 2 minutes.
- Gently fold in the whipped topping until fully combined.
- Pour chocolate mixture into the graham cracker crust and spread evenly.
- In a separate bowl, combine shredded coconut, pecans, sweetened condensed milk, melted butter, vanilla, and salt.
- Spread the coconut-pecan topping over the chocolate layer.
- Refrigerate for at least 4 hours or until set.
- Garnish with white chocolate shavings or extra pecans before serving, if desired.
Notes
- Toast the pecans for added depth of flavor.
- Use homemade whipped cream for a richer taste.
- Store covered in the fridge for up to 5 days or freeze for up to 1 month.
- Make it dairy-free with plant-based substitutions.