If you’re craving the decadent flavors of German chocolate cake but don’t want to turn on the oven, this No-Bake German Chocolate Pie is the perfect solution. A rich, creamy filling made from semi-sweet chocolate, sweetened condensed milk, and heavy cream sits atop a buttery graham cracker crust. Topped with a luscious coconut-pecan mixture, this pie is as easy to make as it is delicious. It’s a dessert that will have everyone asking for seconds!
Ingredients
1 graham cracker pie crust (store-bought or homemade)
1 cup semi-sweet chocolate chips
½ cup heavy cream
½ cup sweetened condensed milk
¼ cup unsalted butter
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup chopped pecans
¼ teaspoon salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium saucepan, combine the chocolate chips, heavy cream, sweetened condensed milk, and butter. Heat the mixture over medium heat, stirring constantly until the chocolate is completely melted and smooth.
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for a few minutes.
Pour the cooled chocolate mixture into the graham cracker pie crust and spread it evenly.
In a small bowl, mix together the shredded coconut, chopped pecans, and salt. Sprinkle this coconut-pecan mixture evenly over the chocolate layer in the pie.
Refrigerate the pie for at least 4 hours, or until it’s fully set.
Once chilled and set, slice the pie and serve it cold. Enjoy!
Servings and Timing
Prep Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 servings
Storage/Reheating
To store any leftovers, keep the pie covered in the refrigerator for up to 3-4 days. Since it’s a no-bake pie, there’s no need to reheat—simply serve it chilled straight from the fridge. If you need to store it for longer, you can freeze it, though the texture of the coconut-pecan topping may change slightly after freezing. Just be sure to wrap it tightly in plastic wrap and foil before freezing.
FAQs
How long does it take for the pie to set in the fridge?
The pie needs at least 4 hours in the fridge to fully set, though you can let it chill longer for the best results.
Can I make this pie ahead of time?
Yes, this pie can be made a day or two ahead of time. Just store it in the fridge and take it out when you’re ready to serve.
Can I use a different type of crust?
If you prefer, you can swap the graham cracker crust for an Oreo crust or a gluten-free crust. Just be sure to adjust the size to fit the amount of filling.
How do I make the coconut-pecan topping?
Simply mix together shredded coconut, chopped pecans, and a pinch of salt in a bowl. Then, sprinkle it over the chocolate layer of the pie before chilling.
Can I freeze this pie?
Yes, you can freeze this pie. Just wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1-2 months. Thaw it in the fridge overnight before serving.
Conclusion
This No-Bake German Chocolate Pie is an incredibly simple yet indulgent dessert that’s perfect for any occasion. With its creamy chocolate filling and the perfect balance of coconut and pecans, it’s a treat that will satisfy any sweet craving. Whether I’m making it for a party or just for a quiet night in, this dessert always leaves me and my guests delighted.
Recipe:
No-Bake German Chocolate Pie
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy, no-bake German Chocolate Pie with a decadent semi-sweet chocolate filling, topped with a coconut-pecan mixture. Perfect for chocolate lovers and those who want an easy, indulgent dessert without the oven.
Ingredients
1 graham cracker pie crust (store-bought or homemade)
1 cup semi-sweet chocolate chips
½ cup heavy cream
½ cup sweetened condensed milk
¼ cup unsalted butter
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup chopped pecans
¼ teaspoon salt
Instructions
- In a medium saucepan, combine the chocolate chips, heavy cream, sweetened condensed milk, and butter. Heat the mixture over medium heat, stirring constantly until the chocolate is completely melted and smooth.
- Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for a few minutes.
- Pour the cooled chocolate mixture into the graham cracker pie crust and spread it evenly.
- In a small bowl, mix together the shredded coconut, chopped pecans, and salt. Sprinkle this coconut-pecan mixture evenly over the chocolate layer in the pie.
- Refrigerate the pie for at least 4 hours, or until it’s fully set.
- Once chilled and set, slice the pie and serve it cold. Enjoy!
Notes
The pie needs at least 4 hours to set in the fridge, but it can be chilled longer for the best results.
This pie can be made a day or two ahead of time. Just store it in the fridge.
You can swap the graham cracker crust for an Oreo crust or a gluten-free crust.
If freezing, wrap the pie tightly in plastic wrap and foil, and store it for up to 1-2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
