No-Bake German Chocolate Pie
A no-bake twist on the classic German chocolate cake, this pie layers silky chocolate pudding in a graham cracker crust topped with a buttery coconut-pecan topping—perfectly rich, perfectly easy.
Ingredients
For the Pie:
- 1 9-inch prepared graham cracker crust (or chocolate cookie crust)
- 1 4-serving size package instant chocolate pudding mix
- 1 ¾ cups cold milk
For the Coconut-Pecan Topping:
- ½ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 large egg yolk lightly beaten
- ½ teaspoon vanilla extract
- ⅔ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
- Whisk pudding mix with 1¾ cups cold milk for 2 minutes until thickened. Let stand 5 minutes. Pour into graham cracker crust, smooth the top, and refrigerate for 30 minutes.
- In a saucepan, heat evaporated milk, sugar, butter, and egg yolk over medium, stirring constantly, until thick and bubbly (7–10 minutes).
- Boil 1 minute, then remove from heat. Stir in vanilla, coconut, and pecans. Let cool for 10–15 minutes, stirring occasionally.
- Spoon the warm topping over the chilled pudding layer. Spread evenly with a spatula.
- Refrigerate for 2–3 hours until set. Serve cold with whipped cream, chocolate curls, or toasted pecans if desired.