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
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecans
1/4 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
