No-Bake German Chocolate Pie
This creamy No-Bake German Chocolate Pie features a fluffy chocolate pudding filling topped with a classic coconut-pecan layer. Easy, rich, and perfect for making ahead.
Ingredients
- 1 9-inch prepared graham cracker crust
- 1 3.9 oz package instant chocolate pudding mix
- 1¾ cups cold milk
- 1 cup whipped topping Cool Whip or homemade
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 2 tablespoons butter melted
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: shaved white chocolate or extra pecans for garnish
Instructions
- In a mixing bowl, whisk together instant chocolate pudding mix and cold milk for about 2 minutes until thickened.
- Gently fold in whipped topping until smooth and fully combined.
- Spread the chocolate mixture evenly into the prepared graham cracker crust.
- In a separate bowl, mix coconut, pecans, sweetened condensed milk, melted butter, vanilla extract, and salt until well combined.
- Spread the coconut-pecan topping evenly over the chocolate layer.
- Refrigerate for at least 4 hours or until fully set.
- Garnish with shaved white chocolate or extra pecans before serving, if desired.
Notes
- Use cold milk so the pudding sets properly and thickens quickly.
- Instant pudding is required; cook-and-serve will not work.
- Toast coconut and pecans lightly for a richer, nuttier flavor.
- Store covered in the refrigerator for up to 4 days.