This No-Bake German Chocolate Pie is every bit as indulgent as it sounds—a silky, rich chocolate filling topped with a coconut-pecan frosting that tastes like it was made straight from grandma’s kitchen. But here’s the best part: there’s no oven involved. Whether you’re looking for a holiday dessert or a crowd-pleasing make-ahead treat, this pie delivers decadent flavor with surprisingly little effort.
The texture is what really gets you—velvety pudding infused with sweet melted chocolate, resting in a chocolate cookie crust, finished with that classic coconut-pecan topping and a cool whip cloud. It’s creamy, nutty, sweet, and totally addictive. Let’s break it down.
Why You’ll Love It
- No oven needed—perfect for hot days or busy holidays
- Make-ahead friendly—prepare the night before for stress-free serving
- Classic German chocolate flavor in an easy pie format
- Creamy and crunchy combo thanks to the pudding base and toasted coconut/pecans
- Customizable with toppings like caramel, chocolate shavings, or extra whipped cream
Ingredients (Serves 6–8)
- 1 prepared 9-inch chocolate cookie pie crust
- 1 (3.9 oz) package instant chocolate pudding mix
- 2 cups cold whole milk
- 1 bar (4 oz) German’s sweet chocolate (or semi-sweet), melted
- 1½ cups sweetened condensed milk (about 1 can)
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup sweetened shredded coconut, toasted
- 1 cup chopped pecans, toasted
- Optional toppings:
- ½ cup caramel sauce (for drizzling)
- Chocolate shavings
- Extra pecans or coconut
Instructions
Toast the Coconut & Pecans
Preheat oven to 350°F (175°C). Spread shredded coconut and chopped pecans evenly on a baking sheet. Toast for 5–7 minutes, stirring halfway through, until lightly golden and fragrant. Let cool completely before using.
Make the Pudding Base
In a mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thick and smooth. Let it sit for another minute to finish thickening.
Prepare the Chocolate Filling
Stir the melted chocolate and sweetened condensed milk into the pudding base. Once combined, gently fold in half of the whipped topping. This creates a silky, mousse-like texture.
Add the Mix-Ins
Stir in half of the toasted coconut and half of the toasted pecans. Reserve the other half for garnishing.
Assemble the Pie
Pour the chocolate filling into the prepared chocolate cookie crust. Use a spatula to smooth the top evenly.
Chill Until Set
Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This allows the filling to fully firm up and the flavors to meld.
Garnish & Serve
Once chilled, top the pie with the remaining whipped topping. Sprinkle with the reserved toasted coconut and pecans. Drizzle with caramel sauce and finish with chocolate shavings or extra pecans if desired.
Slice into chilled wedges and serve immediately. Store leftovers in the fridge for up to 3 days.
Chef’s Tips
- Use good-quality chocolate for the best flavor—semi-sweet works if you can’t find German’s sweet chocolate
- Let the pie chill fully—overnight is best for a firm, clean slice
- Fold the whipped topping gently to maintain a fluffy texture
- Toast the nuts and coconut for added flavor depth—they make all the difference
- Add a pinch of sea salt on top before serving to balance the sweetness
Storage Tips
- Fridge: Keep leftovers covered in the fridge for up to 3 days.
- Freezing not recommended due to the whipped topping and pudding texture.
- Make-ahead: Prepare the entire pie the night before and garnish just before serving for best presentation.
Final Thoughts
This No-Bake German Chocolate Pie brings all the nostalgia of a classic German chocolate cake—without the layers, the oven, or the stress. It’s creamy, rich, and filled with nutty, coconut goodness that perfectly complements the chocolatey base. Whether you’re serving it at a holiday gathering, potluck, or just need something sweet after dinner, it’s guaranteed to disappear fast.
Plus, the ease of prep makes this recipe a go-to for any dessert emergency. You’ll love every silky, crunchy, sweet bite!
No-Bake German Chocolate Pie
Ingredients
- 1 prepared 9-inch chocolate cookie pie crust
- 1 3.9 oz package instant chocolate pudding mix
- 2 cups cold whole milk
- 1 bar 4 oz German’s sweet chocolate (or semi-sweet), melted
- 1½ cups sweetened condensed milk about 1 can
- 1 tub 8 oz whipped topping (like Cool Whip), thawed
- 1 cup sweetened shredded coconut toasted
- 1 cup chopped pecans toasted
Optional toppings:
- ½ cup caramel sauce for drizzling
- Chocolate shavings
- Extra pecans or coconut
Instructions
Toast the Coconut & Pecans
- Preheat oven to 350°F (175°C). Spread shredded coconut and chopped pecans evenly on a baking sheet. Toast for 5–7 minutes, stirring halfway through, until lightly golden and fragrant. Let cool completely before using.
Make the Pudding Base
- In a mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thick and smooth. Let it sit for another minute to finish thickening.
Prepare the Chocolate Filling
- Stir the melted chocolate and sweetened condensed milk into the pudding base. Once combined, gently fold in half of the whipped topping. This creates a silky, mousse-like texture.
Add the Mix-Ins
- Stir in half of the toasted coconut and half of the toasted pecans. Reserve the other half for garnishing.
Assemble the Pie
- Pour the chocolate filling into the prepared chocolate cookie crust. Use a spatula to smooth the top evenly.
Chill Until Set
- Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This allows the filling to fully firm up and the flavors to meld.
Garnish & Serve
- Once chilled, top the pie with the remaining whipped topping. Sprinkle with the reserved toasted coconut and pecans. Drizzle with caramel sauce and finish with chocolate shavings or extra pecans if desired.
- Slice into chilled wedges and serve immediately. Store leftovers in the fridge for up to 3 days.
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