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No-Bake German Chocolate Pie

No-Bake German Chocolate Pie: Rich, Creamy Bliss Awaits

Indulge in the flavors of No-Bake German Chocolate Pie, a rich and creamy dessert that’s easy to make and perfect for summer.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 prepared Chocolate Cookie Pie Crust substitute with graham cracker or Oreo crust if preferred
For the Filling
  • 1 box Instant Chocolate Pudding Mix opt for high-quality brand for the best flavor
  • 2 cups Cold Whole Milk non-dairy milk can be used but may require adjustments
  • 1 can Sweetened Condensed Milk substitute evaporated milk only if mixed accordingly
  • 4 ounces German’s Sweet Chocolate or Semi-Sweet Chocolate (melted) use dark chocolate for less sweet finish
  • 8 ounces Whipped Topping homemade whipped cream is a delightful substitute
For the Mix-Ins
  • 1 cup Sweetened Shredded Coconut (toasted) use unsweetened coconut for a less sweet option
  • 1 cup Chopped Pecans (toasted) can be left out for a nut-free version
For the Garnish (Optional)
  • 1/4 cup Caramel Sauce use for extra richness
  • 1/4 cup Chocolate Shavings or Extra Pecans use for garnish

Equipment

  • Mixing bowl
  • baking sheet
  • Spatula
  • refrigerator
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread the sweetened shredded coconut and chopped pecans evenly on a baking sheet. Toast in the oven for 5-7 minutes, stirring occasionally, until they are golden brown and fragrant. Remove from the oven and set aside to cool.
  2. In a medium mixing bowl, combine the instant chocolate pudding mix with cold whole milk. Whisk vigorously for about 2 minutes, or until the mixture thickens and is smooth with no lumps.
  3. Melt the German’s Sweet Chocolate or semi-sweet chocolate in a microwave-safe bowl, heating it in 20-second intervals and stirring until smooth. In a separate large bowl, mix the melted chocolate with the sweetened condensed milk until well combined. Gently fold half of the whipped topping into this chocolate mixture.
  4. Add half of the toasted coconut and pecans to the chocolate filling, folding them gently to evenly distribute.
  5. Take your prepared chocolate cookie pie crust and pour the filling into it, smoothing the top.
  6. Cover the assembled No-Bake German Chocolate Pie with plastic wrap or a lid. Place it in the refrigerator and allow it to chill for at least 4 hours, or ideally overnight.
  7. Once chilled, remove the pie from the refrigerator. Top with the remaining whipped topping, sprinkling the reserved toasted coconut and pecans. Drizzle caramel sauce and add chocolate shavings if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Allow the pie to chill for at least 4 hours, or overnight for the best flavor and texture. Avoid lumps by whisking thoroughly for at least 2 minutes when mixing the pudding.

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