Quick Description
This No-Bake German Chocolate Pie is a rich, indulgent dessert that’s perfect for any occasion. With a buttery, chocolatey crust and a creamy German chocolate filling topped with coconut and pecans, this pie is a no-bake twist on the classic German chocolate cake. It’s easy to prepare and guaranteed to impress your guests!
Servings & Timing
For the Crust:
- 1 ½ cups crushed chocolate cookies (Oreos or chocolate graham crackers work well)
- ¼ cup unsalted butter, melted
For the Filling:
- 4 oz (about 113 g) German sweet chocolate (Baker’s German Sweet Chocolate is preferred)
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- 1 cup shredded coconut
- ½ cup chopped pecans
- ¼ cup sweetened condensed milk
Instructions
Step 1: Make the Crust
In a medium bowl, combine the crushed chocolate cookies with the melted butter. Mix until all the crumbs are evenly coated and the mixture holds together when pressed.
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Make sure to pack the crust firmly to help it hold together.
Place the crust in the fridge to chill while you prepare the filling.
Step 2: Prepare the Chocolate Filling
In a small saucepan, melt the German sweet chocolate over low heat, stirring frequently until smooth and melted. Remove from heat and allow to cool slightly.
In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue mixing until well combined.
Slowly add the melted German chocolate to the cream cheese mixture, mixing until everything is smooth and fully incorporated.
Step 3: Assemble the Pie
Once the chocolate filling is ready, spread it evenly into the prepared pie crust. Smooth the top with a spatula.
Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours (or overnight for best results) to allow the filling to set.
Step 4: Prepare the Topping
In a small saucepan, combine the shredded coconut and chopped pecans with the sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture is heated through and the coconut is lightly toasted (about 3–5 minutes). Remove from heat and allow to cool slightly.
Step 5: Top the Pie
Once the pie has chilled and set, spread the coconut-pecan mixture evenly over the top of the pie.
Gently press the topping into the filling to help it stick. Serve immediately, or chill the pie for an additional 30 minutes before serving.
Step 6: Serve
Slice the pie and serve cold. Enjoy the rich, chocolatey goodness with the crunch of the coconut and pecans!
Additional Notes
- Crust Variation: If you prefer a homemade crust, you can use crushed chocolate graham crackers, or even use crushed nuts or pretzels for a unique twist.
- Chocolate Options: While German sweet chocolate is preferred for its distinct flavor, you can substitute it with semisweet chocolate for a richer flavor, or bittersweet chocolate for a less sweet filling.
- Topping Variations: If you prefer a different topping, you can use whipped cream or a chocolate ganache drizzle instead of the coconut-pecan topping.
Dietary Info
- Rich in Fats: This pie is a rich, indulgent dessert with plenty of healthy fats from the cream cheese, butter, and pecans.
- Low-Carb Option: You can make a low-carb version of this pie by using a sugar substitute and a gluten-free, low-carb crust.
- Gluten-Free: Use gluten-free chocolate cookies to make the crust gluten-free.
Recipe Variations & Serving Suggestions
- Frozen Version: For a cool, ice cream-like texture, freeze the pie and serve it as a frozen dessert.
- Vegan Version: Use dairy-free cream cheese, coconut milk, and a vegan chocolate for a dairy-free version of this pie.
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: This pie freezes well. Freeze it for up to 1 month. Let it thaw in the fridge overnight before serving.
