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No-Bake German Chocolate Pie

A creamy no-bake pie featuring a chocolate pudding base with a coconut-pecan topping, all set in a graham cracker crust. Perfect dessert for any occasion with layered textures and rich flavors.

  • Total Time: 4 hours 15 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 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

Instructions

  1. Whisk pudding mix with cold milk for 2 minutes. Fold in whipped topping until smooth.
  2. Pour chocolate mixture into graham cracker crust. Smooth the top with a spatula and chill while making topping.
  3. Mix coconut, pecans, sweetened condensed milk, melted butter, vanilla extract, and salt until fully combined.
  4. Spread coconut-pecan topping evenly over the chocolate filling.
  5. Cover and refrigerate pie for at least 4 hours, or until set.
  6. Top with shaved white chocolate or additional pecans before slicing and serving.

Notes

For best results, use instant chocolate pudding mix. The pie must be refrigerated for at least 4 hours to fully set. Garnish with shaved white chocolate or extra pecans for an elegant finish.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg