No-Bake German Chocolate Pie Recipe

Introduction

This No-Bake German Chocolate Pie is so easy to make and requires zero oven time! It features a rich chocolate filling and a classic coconut-pecan topping that sets perfectly in the refrigerator. If you love chocolate and caramel combinations, you might also enjoy this Chocolate Caramel Pecan Cake Recipe or this Chocolate Caramel Toffee Cake Recipe.

Ingredients

This decadent No Bake German Chocolate Pie combines rich chocolate, sweet coconut, and crunchy pecans in a creamy, irresistible filling that sets perfectly in a graham cracker crust.

• 1 (9-inch) graham cracker crust
• 1 (3.9 oz) package instant chocolate pudding mix
• 1¾ cups cold milk
• 1 cup whipped topping
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans
• ½ cup sweetened condensed milk
• 2 tbsp melted butter
• ½ tsp vanilla extract
• Pinch of salt
• Optional: shaved white chocolate or pecans for garnish

Timing

Prep Time	20 minutes
Cook Time	0 minutes
Total Time	20 minutes (plus chilling)

Context: This No Bake German Chocolate Pie is ready in about 30% less time than traditional baked versions.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine 1½ cups of chocolate cookie crumbs with 6 tablespoons of melted butter in a medium bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the back of a spoon or measuring cup.

Chill the crust in the refrigerator for at least 15 minutes to set while you prepare the filling. A firm, chilled crust will better support the rich filling of your No Bake German Chocolate Pie.

Step 2 — Make the Chocolate Layer

In a medium saucepan, whisk together ⅔ cup granulated sugar, ⅓ cup unsweetened cocoa powder, 3 tablespoons cornstarch, and ¼ teaspoon salt. Gradually whisk in 2 cups whole milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8-10 minutes. Continue cooking for 1 more minute, then remove from heat. The pudding should coat the back of a spoon thickly.

Step 3 — Temper the Eggs

Beat 3 large egg yolks in a small bowl. Slowly whisk about ½ cup of the hot chocolate mixture into the beaten yolks to temper them, then pour the yolk mixture back into the saucepan.

Return to medium heat and cook for 2 more minutes, stirring constantly, until thickened. Do not boil, as this could cause the eggs to curdle.

Step 4 — Add Chocolate and Butter

Remove the saucepan from heat and stir in 2 ounces of chopped semi-sweet chocolate and 2 tablespoons of butter until completely melted and smooth.

Stir in 1½ teaspoons of vanilla extract. The residual heat will melt the chocolate perfectly for your No Bake German Chocolate Pie filling.

Step 5 — Cool the Filling

Pour the chocolate filling into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool at room temperature for 30 minutes.

The filling should be warm but not hot when you assemble the pie. Cooling partially helps prevent the crust from becoming soggy.

Step 6 — Assemble the Pie

Remove the chilled crust from refrigerator. Pour the slightly cooled chocolate filling into the crust and spread evenly with a spatula.

Tap the pie plate gently on the counter to remove any air bubbles and create a smooth surface for the topping.

Step 7 — Prepare Coconut-Pecan Topping

In a medium saucepan, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 beaten egg yolks, and ½ cup butter. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.

Remove from heat and stir in 1⅓ cups sweetened flaked coconut and 1 cup chopped pecans. Let cool for 10 minutes, stirring occasionally.

Step 8 — Add Topping and Chill

Spread the warm coconut-pecan topping evenly over the chocolate layer in the pie. Use an offset spatula to create decorative swirls if desired.

Refrigerate the No Bake German Chocolate Pie for at least 4 hours, or until completely set. The pie is ready when the filling doesn’t jiggle when gently shaken.

Step 9 — Serve and Store

Slice the chilled pie with a sharp knife dipped in hot water for clean cuts. Wipe the knife between slices for neat presentation.

Store any leftovers covered in the refrigerator for up to 4 days. For best texture, serve the pie chilled directly from refrigeration.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	45g
Fat	26g
Fiber	3g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for heavy cream — Adds protein and tanginess while reducing fat content.
• Coconut sugar for granulated sugar — Provides a lower glycemic index with caramel notes.
• Almond flour crust for graham cracker crust — Offers a gluten-free, lower-carb base with nutty flavor.
• Coconut milk for evaporated milk — Creates a dairy-free, rich coconut flavor in the filling.
• Dark chocolate chips for semi-sweet chocolate — Reduces sugar and enhances antioxidant content.
• Unsweetened shredded coconut — Lowers overall sugar while maintaining authentic texture.
• Low-sodium pecans — Cuts sodium without sacrificing the classic nutty crunch.
• Stevia-sweetened chocolate — Provides a zero-calorie sugar alternative for a keto-friendly No Bake German Chocolate Pie.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the rich coconut-pecan flavors.
• Serve alongside a hot cup of coffee or a cold glass of milk for a classic dessert experience.
• Perfect for potlucks, summer barbecues, or holiday gatherings where an easy, no-bake dessert is needed.
• Garnish with toasted coconut flakes, extra chopped pecans, or chocolate shavings for an elegant presentation.
• Chill individual slices and serve on decorative plates with a drizzle of caramel or chocolate sauce.
• Ideal for birthdays, picnics, or any occasion where you want a fuss-free, crowd-pleasing treat.

This No Bake German Chocolate Pie is versatile enough for casual family dinners or special events, requiring minimal effort for maximum deliciousness.

Common Mistakes to Avoid

• Mistake: Using chocolate chips that don’t melt smoothly. Fix: Opt for high-quality baking chocolate bars, which contain less stabilizer and melt more consistently for a silky filling.
• Mistake: Not toasting the coconut and pecans for the topping. Fix: Lightly toast them in a dry skillet to deepen their flavor and add a crucial crunchy texture contrast.
• Mistake: Pouring the warm filling into a soggy crust. Fix: Ensure your pre-made or homemade crust is completely cooled to prevent it from becoming soft and losing its structure.
• Mistake: Rushing the chilling process. Fix: Allow the pie to set in the refrigerator for a full 4-6 hours, or ideally overnight, for perfect sliceability.
• Mistake: Overmixing the filling once the chocolate is incorporated. Fix: Fold gently just until combined to maintain a light, airy mousse-like consistency instead of a dense one.
• Mistake: Skipping the step of softening cream cheese. Fix: Always bring cream cheese to room temperature to avoid lumpy batter that won’t blend smoothly with other ingredients.
• Mistake: Using sweetened condensed milk interchangeably with evaporated milk. Fix: Double-check you have sweetened condensed milk, as it provides the necessary sweetness and creamy base that evaporated milk lacks.
• Mistake: Adding the topping while the pie filling is still warm. Fix: Wait until the filling is fully set and chilled before adding the coconut-pecan layer to keep the layers distinct.
• Mistake: Not tasting the filling for sweetness before chilling. Fix: Do a quick taste test after mixing and adjust with a pinch of salt or a splash of vanilla if the chocolate flavor is too flat.

Storing Tips

• Fridge: Cover the No Bake German Chocolate Pie tightly with plastic wrap or store in an airtight container. Refrigerate for up to 4 days. Keep the refrigerator temperature at or below 40°F (4°C) for food safety.
• Freezer: Wrap the pie securely in plastic wrap and then aluminum foil, or place in a freezer-safe airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This No Bake German Chocolate Pie is typically served chilled. If you prefer a slightly softened texture, let it sit at room temperature for 10-15 minutes before serving. Do not use an oven or microwave, as this can melt the filling and compromise the texture.

Always use clean utensils when serving to maintain freshness and prevent contamination.

Conclusion

This No-Bake German Chocolate Pie is the perfect easy dessert for any occasion. If you love this recipe, try our German Chocolate Poke Cake Recipe next! Let us know how yours turned out in the comments, and subscribe for more delicious no-bake treats.

Print

FAQs

How long does this No Bake German Chocolate Pie need to set in the refrigerator?

This No Bake German Chocolate Pie needs to chill for at least 4 hours to firm up properly. For the best texture and cleanest slices, we recommend letting it set overnight.

Can I make this No Bake German Chocolate Pie ahead of time?

Yes, this is an excellent make-ahead dessert. You can prepare the No Bake German Chocolate Pie up to two days in advance. Just keep it covered in the refrigerator until you are ready to serve.

What can I use if I don’t have a store-bought pie crust?

You can easily make a simple no-bake crust. Combine 1.5 cups of graham cracker crumbs with 6 tablespoons of melted butter and press it firmly into your pie dish. This crust works perfectly for the No Bake German Chocolate Pie and requires no baking.