No-Bake German Chocolate Pie
This No-Bake German Chocolate Pie features a rich chocolate base topped with a sweet coconut-pecan mixture.
Equipment
- Mixing bowl
- Whisk
Ingredients
For the Chocolate Base
- 1 9-inch prepared graham cracker crust
- 1 package instant chocolate pudding mix 3.9 oz
- 1¾ cups cold milk
- 1 cup whipped topping Cool Whip or homemade
For the Coconut-Pecan Topping
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 2 tablespoons butter melted
- ½ teaspoon vanilla extract
- 1 pinch salt
- Optional: shaved white chocolate or extra pecans for garnish
Instructions
- In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until thickened.
- Fold in the whipped topping until well combined. Pour the chocolate mixture into the prepared graham cracker crust.
- In another bowl, mix the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and salt until combined.
- Spread the coconut-pecan mixture over the chocolate layer in the pie crust.
- Refrigerate the pie for at least 2 hours before serving. Garnish with shaved white chocolate or extra pecans if desired.
Notes
For best results, allow the pie to chill overnight for a firmer texture.