Quick Description
This No-Bake German Chocolate Pie is a dreamy, indulgent dessert with all the classic flavors you love — rich chocolate, creamy filling, sweet coconut, and crunchy pecans — without ever turning on the oven. It’s smooth, decadent, and perfect for holidays, gatherings, or anytime you need an easy show-stopping dessert.
Servings & Timing
- Servings: 8 slices
- Prep Time: 20 minutes
- Chill Time: 3–4 hours
- Total Time: ~4 hours
Ingredients List
Crust
- 1 chocolate cookie crust (Oreo or chocolate graham cracker, store-bought or homemade)
Filling
-
4 oz Baker’s German Sweet Chocolate, chopped
(or semisweet chocolate if unavailable) - 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
Coconut-Pecan Topping
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- ¼ cup brown sugar
- ¼ cup evaporated milk
- 2 tbsp butter
Instructions
Step 1: Melt the Chocolate
Melt the German chocolate gently using a double boiler or microwave in 20-second intervals, stirring until smooth.
Set aside to cool slightly.
Step 2: Make the Creamy Filling
In a large bowl, beat softened cream cheese and powdered sugar until smooth and fluffy.
Mix in vanilla extract and melted chocolate until fully combined.
Step 3: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold whipped cream into the chocolate mixture until light and smooth.
Step 4: Fill the Crust
Spread the chocolate filling evenly into the prepared crust.
Smooth the top and refrigerate while preparing the topping.
Step 5: Make the Coconut-Pecan Topping
In a small saucepan over medium heat, combine butter, brown sugar, and evaporated milk.
Cook for 4–5 minutes, stirring constantly, until slightly thickened.
Remove from heat and stir in coconut and pecans.
Let cool to room temperature.
Step 6: Assemble & Chill
Spread the cooled coconut-pecan topping over the pie.
Refrigerate for 3–4 hours, or until fully set.
Step 7: Serve
Slice and serve chilled for the best texture.
Additional Notes
- Homemade crusts hold together better, especially for slicing.
- Softened cream cheese is essential for a smooth filling.
- Cooling the topping prevents melting the chocolate layer.
Dietary Info
- Vegetarian
- Contains dairy & nuts
- Not gluten-free (unless using a GF crust)
Recipe Variations & Serving Suggestions
- Extra Chocolate: Drizzle melted chocolate on top
- Nut-Free Version: Omit pecans and add more coconut
- Lighter Option: Use whipped topping instead of heavy cream
- Serve with: coffee, espresso, or vanilla ice cream
Storage & Make-Ahead
- Fridge: Store covered for up to 4 days
- Freezer: Freeze up to 1 month (thaw in fridge overnight)
FAQs
Q: Can I use semisweet chocolate instead of German chocolate?
Yes — the pie will be slightly richer but still delicious.
Q: Can I make this ahead of time?
Absolutely — it’s even better after chilling overnight.
Q: Why did my filling turn grainy?
Chocolate was too hot when mixed — let it cool slightly before combining.
