Introduction

This no-bake German chocolate pie is a luscious and easy dessert that combines rich chocolate flavor with crunchy pecans and sweet coconut. Perfect for warm days or when you want a simple yet indulgent treat without turning on the oven.

A close-up of a thick slice of pie with four visible layers: at the bottom, a light golden, crumbly crust; above it, a dense mix of chopped nuts and chocolate pieces creating a coarse texture with dark brown and tan tones; next, a glossy, gooey caramel layer with a rich golden-brown color that drips slightly down the side; and on top, a shiny, smooth layer of dark chocolate ganache sprinkled with whole pecans and white shredded coconut. The slice sits on a white plate with white shredded coconut pieces scattered around. The background is a blurred warm indoor setting with soft lights, and a woman's hand is about to pick the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9 inch) pre-baked chocolate pie crust
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup milk
1 cup chopped pecans
1 cup shredded sweetened coconut

Instructions

Step 1: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 2: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the cocoa powder, salt, and milk until smooth.
Step 4: Gradually add the cocoa mixture to the butter mixture, beating until well combined.
Step 5: Fold in the chopped pecans and shredded coconut.
Step 6: Pour the filling into the pre-baked pie crust.
Step 7: Chill the pie in the refrigerator for at least 4 hours, or until firm.
Step 8: Serve cold and enjoy.

Tips & Variations

For extra crunch, toast the pecans and coconut lightly before folding them into the filling.
Use chocolate cookie crust for a deeper chocolate flavor.
Substitute half the milk with strong brewed coffee for a mocha twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat is not recommended since it is best enjoyed chilled and firm.

How to Serve

A close-up slice of pie shows four clear layers: the bottom layer is a smooth, dark brown chocolate filling with a shiny finish, on top of that is a creamy, light yellow layer, followed by a thicker, caramel-colored layer with small bits mixed in, and the top layer is covered in whole and chopped pecans with white shredded coconut sprinkled over them. The crust is golden and flaky with crimped edges, visible around the slice. The pie rests on a white plate with a subtle crackle texture, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought chocolate pie crust?

Yes, a pre-baked store-bought chocolate pie crust works perfectly and saves time.

Is it safe to eat raw eggs in this recipe?

This recipe uses raw eggs, so it’s best to use pasteurized eggs to reduce any risk, or look for egg alternatives if concerned.

No-Bake German Chocolate Pie Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

This no-bake German Chocolate Pie offers a rich and creamy chocolate filling combined with the signature pecans and sweetened coconut, all set in a pre-baked chocolate pie crust. Perfect for those seeking a decadent dessert without the oven fuss, this chilled pie is smooth, nutty, and full of classic German chocolate flavors.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Pie Crust

1 (9 inch) pre-baked chocolate pie crust

Filling

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup milk
1 cup chopped pecans
1 cup shredded sweetened coconut

Instructions

Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the filling.
Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract to build flavor complexity.
Mix Cocoa Mixture: In a separate bowl, whisk together the unsweetened cocoa powder, salt, and milk until you achieve a smooth, even consistency with no lumps.
Combine Mixtures: Gradually add the cocoa mixture into the butter mixture, beating continuously until well combined and uniform in texture.
Fold in Nuts and Coconut: Gently fold the chopped pecans and shredded sweetened coconut into the filling to evenly distribute these signature ingredients without deflating the batter.
Fill Pie Crust: Pour the prepared filling into the pre-baked chocolate pie crust, smoothing the top with a spatula for an even finish.
Chill: Refrigerate the pie for at least 4 hours, allowing it to firm up to the perfect sliceable consistency.
Serve: Slice and serve the pie cold for the best texture and flavor experience.

Notes

Ensure the pie crust is fully cooled and pre-baked to avoid any sogginess.
The eggs are used raw in this recipe; for increased safety, consider pasteurized eggs.
Chilling the pie overnight will improve firmness and flavor melding.
Store leftover pie covered in the refrigerator for up to 3 days.
Toasting the pecans and coconut lightly before folding in can enhance their flavor.

Keywords: German Chocolate Pie, No-Bake Pie, Chocolate Dessert, Easy Chocolate Pie, No Oven Dessert