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Easy & Amazing No-Bake German Chocolate Pie

A rich and creamy no-bake German chocolate pie with a chocolate cookie crust, smooth chocolate filling, and classic coconut pecan topping. Perfect make-ahead dessert for holidays and gatherings.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Crust
  • 2 cups Chocolate cookie crumbs
  • 6 tbsp Unsalted butter, melted
Chocolate Cream Filling
  • 8 oz Cream cheese, softened
  • 1 cup Powdered sugar
  • 1/3 cup Cocoa powder or melted semi-sweet chocolate
  • 1 cup Heavy whipping cream
  • 1 tsp Vanilla extract
Coconut Pecan Topping
  • 1 cup Evaporated milk
  • 3/4 cup Brown sugar
  • 3 Egg yolks
  • 4 tbsp Unsalted butter
  • 1 cup Sweetened shredded coconut
  • 1 cup Chopped pecans
  • 1 tsp Vanilla extract

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Saucepan
  • Electric mixer

Method
 

Instructions
  1. Mix chocolate cookie crumbs with melted butter. Press firmly into a 9-inch pie dish and refrigerate for 15 minutes.
  2. Beat cream cheese until smooth. Add powdered sugar, cocoa powder, heavy cream, and vanilla. Beat until fluffy and creamy.
  3. Spread chocolate filling evenly over the chilled crust and return to the refrigerator.
  4. In a saucepan, cook evaporated milk, brown sugar, egg yolks, and butter over medium heat, stirring constantly until thickened.
  5. Remove from heat and stir in coconut, pecans, and vanilla. Let cool slightly.
  6. Spread topping over the pie. Refrigerate for at least 3–4 hours or overnight before serving.

Notes

For best results, chill the pie overnight. Slice with a sharp knife wiped clean between cuts. Store covered in the refrigerator for up to 4 days.