This No-Bake German Chocolate Pie delivers all the rich, decadent flavors of the classic German chocolate cake—sweet coconut, crunchy toasted pecans, rich chocolate, and a creamy custard filling—without ever turning on your oven.
Ingredients
For the Crust:
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1 ½ cups chocolate graham cracker crumbs (or chocolate cookie crumbs like Oreos with filling removed)
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⅓ cup unsalted butter, melted
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2 tablespoons granulated sugar
For the Chocolate Pudding Filling:
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1 cup granulated sugar
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⅓ cup unsweetened cocoa powder
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¼ cup cornstarch
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¼ teaspoon salt
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2 ½ cups whole milk
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2 large egg yolks (for extra richness)
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2 tablespoons unsalted butter
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1 teaspoon pure vanilla extract
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3 oz dark or semi-sweet chocolate, finely chopped
For the Coconut-Pecan Topping:
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½ cup unsalted butter
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1 cup evaporated milk (or heavy cream)
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1 cup granulated sugar
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2 large egg yolks, lightly beaten
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1 teaspoon pure vanilla extract
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1 ½ cups sweetened shredded coconut
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1 cup chopped pecans, lightly toasted
Instructions
1.Make the Crust:Mix chocolate crumbs, melted butter, and sugar, then press into a 9-inch pie plate.
In a medium bowl, combine the chocolate crumbs, melted butter, and sugar until the mixture resembles wet sand. Pour into a 9-inch pie plate and press firmly and evenly into the bottom and up the sides. Chill in the refrigerator for at least 30 minutes while you prepare the filling.
2.Cook the Chocolate Filling:Whisk sugar, cocoa, cornstarch, salt, milk, and egg yolks in a saucepan.
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the whole milk and the 2 egg yolks until smooth.
3.Thicken and Enrich:Simmer over medium heat until thickened, then stir in butter, vanilla, and chopped chocolate.
Place the saucepan over medium heat, whisking constantly until the mixture thickens and begins to bubble gently (about 6 to 8 minutes). Remove from heat and stir in the butter, vanilla extract, and chopped dark chocolate until completely melted and glossy.
4.Pour and Chill:Pour into the chilled crust and refrigerate for 2 hours.
Pour the warm chocolate pudding directly into your prepared crust. Smooth the top with a spatula and place plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours until fully set.
5.Make the Coconut-Pecan Topping:Simmer butter, evaporated milk, sugar, and egg yolks until thickened.
While the pie chills, combine the butter, evaporated milk, sugar, and 2 beaten egg yolks in a saucepan over medium heat. Cook, stirring constantly, for 8 to 10 minutes until the mixture thickens into a rich custard.
6.Add Coconut and Pecans:Stir in vanilla, coconut, and toasted pecans, then let cool.
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Let the topping cool to room temperature.
7.Assemble and Serve:Spread the cooled topping over the chilled chocolate pie.
Spoon and spread the cooled coconut-pecan topping evenly over the set chocolate pie filling. Chill for another hour to let everything set completely before slicing and serving!
