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No-Bake German Chocolate Pie

Delicious No-Bake German Chocolate Pie for Effortless Indulgence

This No-Bake German Chocolate Pie combines chocolate, coconut, and pecans for an effortlessly delicious dessert.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: German
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 Prepared Chocolate Cookie Pie Crust Store-bought or homemade
For the Filling
  • 1 box Instant Chocolate Pudding Mix Whisk with milk for consistency
  • 2 cups Cold Whole Milk Almond milk can be used for a dairy-free option
  • 1 cup Sweetened Shredded Coconut (toasted) Toasting enhances flavor
  • 1 cup Chopped Pecans (toasted) Omit for nut-free version
  • 1 can Sweetened Condensed Milk Do not use evaporated milk
  • 4 oz Melted German's Sweet Chocolate (or semi-sweet) Dark chocolate can add richness
  • 1 cup Whipped Topping (like Cool Whip) Homemade whipped cream is an option
For Garnishing (Optional)
  • to taste Caramel Sauce Drizzle before serving

Equipment

  • mixing bowl
  • Pie dish
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Prepare the Crust by crushing chocolate cookies and mixing with melted butter.
  2. Toast the coconut and pecans in the oven at 350°F (175°C) for 5–7 minutes.
  3. Make the Filling by whisking pudding mix and cold milk until thick, then folding in chocolate and condensed milk.
  4. Add the toasted coconut and pecans to the filling and mix well.
  5. Assemble the Pie by pouring the filling into the chilled crust.
  6. Chill for at least 4 hours or overnight for best results.
  7. Garnish with remaining whipped topping, toasted coconut, pecans, and caramel sauce before serving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.

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