Introduction

This No-Bake German Chocolate Pie is a rich and creamy dessert that’s perfect for the holidays or any special occasion. Combining chocolate, pecans, and coconut, it delivers classic flavors without the need to turn on your oven.

A close-up of a slice of pie on a white plate showing four visible layers: at the bottom, a dark, smooth chocolate filling; above it, a thicker, lighter, creamy layer; next, a golden-brown nutty layer with small pecan pieces mixed in; on top, whole pecans and white coconut flakes are scattered over the surface. The pie crust is golden with a crimped edge holding all the layers together. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9 inch) pre-baked chocolate pie crust
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup milk
1 cup chopped pecans
1 cup shredded sweetened coconut

Instructions

Step 1: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Step 2: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the cocoa powder, salt, and milk until smooth and well combined.
Step 4: Gradually add the cocoa mixture to the butter mixture, beating continuously until fully blended.
Step 5: Gently fold in the chopped pecans and shredded coconut to distribute evenly.
Step 6: Pour the filling into the pre-baked chocolate pie crust, smoothing the top as needed.
Step 7: Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm and set.
Step 8: Serve the pie cold, slicing with a sharp knife for clean pieces.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the filling.
If you prefer a deeper chocolate flavor, use dark cocoa powder instead of unsweetened.
To make it nut-free, simply omit the pecans and add more coconut or substitute with chopped chocolate chunks.
Use a graham cracker crust for a sweeter and crumblier base if you don’t have a chocolate pie crust.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain its firm texture. When ready to serve again, slice directly from the fridge; reheating is not recommended as it may melt the filling.

How to Serve

A close-up of a rich slice of nut and chocolate pie on a white plate with a few shredded coconut flakes scattered around. The pie has a crumbly light brown crust at the bottom and edges. Inside, there are two main layers: a dark nut and chocolate filling with visible bits of nuts and a glossy, gooey caramel layer on top. The pie is topped with a thick, shiny layer of chocolate ganache sprinkled with shredded white coconut and whole pecans. The background shows a warm indoor setting with dim lights, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie crust instead of a chocolate one?

Yes, a regular pre-baked pie crust will work well if you prefer a milder base. Just be sure it’s fully cooled and baked before adding the filling.

Is it safe to use raw eggs in this no-bake pie?

This recipe uses raw eggs, so it’s important to use pasteurized eggs to reduce the risk of salmonella. Alternatively, you can carefully cook the eggs as a custard base or use an egg substitute designed for no-bake desserts.

No-Bake German Chocolate Pie Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This No-Bake German Chocolate Pie is a rich and creamy holiday treat featuring a luscious chocolate filling blended with pecans and shredded coconut, all nestled in a pre-baked chocolate pie crust. Perfect for Christmas gatherings, it offers the delicious traditional flavors of German chocolate cake in a quick, no-bake format.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Pie Crust

1 (9 inch) pre-baked chocolate pie crust

Filling

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup milk
1 cup chopped pecans
1 cup shredded sweetened coconut

Instructions

Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a smooth filling.
Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate each, then stir in the vanilla extract to enhance the flavor profile.
Mix Cocoa Mixture: In a separate bowl, whisk together the unsweetened cocoa powder, salt, and milk until smooth and evenly combined, creating the chocolate base.
Combine Mixtures: Gradually add the cocoa mixture to the butter mixture, beating continuously until the filling is well combined and silky.
Add Nuts and Coconut: Fold in the chopped pecans and shredded sweetened coconut gently to evenly distribute the texture and nutty flavor without deflating the mixture.
Fill Pie Crust: Pour the prepared filling into the pre-baked chocolate pie crust, smoothing the top for an even finish.
Chill the Pie: Refrigerate the pie for at least 4 hours or until firm to allow the filling to set properly for slicing.
Serve: Slice and serve the pie cold for the best texture and flavor experience.

Notes

Make sure the pie crust is fully pre-baked and cooled before filling to prevent sogginess.
Beating the eggs properly into the butter mixture ensures a smooth, creamy filling texture.
Use fresh pecans for a crisp, nutty flavor, and feel free to toast them lightly for added aroma.
Chilling time is crucial; do not rush as the pie needs to firm up for clean slices.
This pie is best stored refrigerated and consumed within 3-4 days.

Keywords: No-Bake, German Chocolate Pie, Chocolate Pie, Christmas Dessert, Holiday Treat, Pecan Pie, Coconut Pie, Easy Dessert