No-Bake German Chocolate Pie (Printable Version)
Creamy chocolate pudding filling topped with coconut and pecans, chilled in a graham cracker crust.
# Everything You’ll Need:
→ Crust
01 -
1 9-inch graham cracker crust
→ Chocolate Filling
02 -
1 package (3.9 oz) instant chocolate pudding mix
03 -
1 3/4 cups cold milk
04 -
1 cup whipped topping
→ Coconut-Pecan Topping
05 -
1 cup sweetened shredded coconut
06 -
1/2 cup chopped pecans
07 -
1/2 cup sweetened condensed milk
08 -
2 tablespoons melted butter
09 -
1/2 teaspoon vanilla extract
10 -
Pinch of salt
→ Optional Garnish
11 -
Shaved white chocolate or additional pecans
# Steps to Cook:
01 -
Whisk instant chocolate pudding mix with cold milk for 2 minutes until thickened. Gently fold in whipped topping until smooth and creamy.
02 -
Pour the chocolate mixture into the graham cracker crust. Smooth the surface with a spatula and chill while preparing the topping.
03 -
Combine shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt in a bowl. Mix thoroughly until evenly incorporated.
04 -
Spread the coconut-pecan topping evenly over the chocolate layer. Cover the pie and refrigerate for at least 4 hours, allowing it to set completely.
05 -
Optional: Decorate the chilled pie with shaved white chocolate or additional pecans. Slice and serve immediately.
# Extra Suggestions:
01 -
Chill thoroughly to ensure proper setting. For enhanced texture and flavor, lightly toast the coconut and pecans before mixing. Garnish enhances presentation.