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Easy No-Bake German Chocolate Pie

A rich slice of no-bake German chocolate pie showing layers of coconut filling and a glossy chocolate topping with pecans.
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You can make this decadent German Chocolate Pie without turning on your oven. This recipe delivers the rich chocolate, sweet coconut, and crunchy pecan layers of the classic cake in a simple, no-bake format.

Ingredients

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  • 1 pre-made 9-inch graham cracker crust
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 2 cups cold milk
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/2 cup evaporated milk
  • 2 large eggs
  • 1/4 cup butter

Instructions

  1. Prepare the coconut-pecan topping: In a medium saucepan, combine the coconut, pecans, granulated sugar, evaporated milk, eggs, and butter.
  2. Cook the topping over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat and let it cool completely.
  3. Prepare the chocolate filling: In a large bowl, whisk the instant chocolate pudding mix and cold milk together until slightly thickened, about 2 minutes.
  4. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually beat the cream cheese mixture into the pudding until fully combined.
  5. Spoon the chocolate filling evenly into the prepared graham cracker crust.
  6. Chill the pie in the refrigerator for at least 1 hour to allow the filling to set.
  7. Prepare the chocolate ganache layer: Place the chocolate chips in a small, heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring. Whisk until smooth.
  8. Pour the chocolate ganache evenly over the chilled chocolate filling layer.
  9. Spread the cooled coconut-pecan mixture over the ganache layer.
  10. Chill the finished pie for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • You can substitute the graham cracker crust with a homemade chocolate cookie crust for extra richness.
  • For a firmer topping, cook the coconut-pecan mixture for a few extra minutes until it is very thick.
  • If you want a richer chocolate layer, melt 4 ounces of bittersweet chocolate into the heavy cream for the ganache instead of using chips.

Nutrition

Find it online: https://pureplatepath.com/german-chocolate-pie-easy-no-bake-recipe/