Description

Craving a decadent dessert that combines rich chocolate with a classic coconut-pecan topping, all without turning on the oven? What if you could create a gourmet pie that’s effortlessly indulgent in just a few steps? Say hello to No-Bake German Chocolate Pie! This luscious treat features a creamy chocolate pudding filling in a graham cracker crust, crowned with a sweet, nutty coconut-pecan topping.

Ingredients

For the Pie

Prepared Graham Cracker Crust (1, 9-inch): Provides a buttery, crunchy base; a chocolate cookie crust adds deeper flavor.
Instant Chocolate Pudding Mix (1, 4-serving size package, about 3.9 oz): Creates a quick, creamy chocolate filling.
Cold Milk (1¾ cups): Activates the pudding mix for a smooth, set texture.

For the Coconut-Pecan Topping

Evaporated Milk (½ cup): Adds a creamy, rich base to the topping.
Granulated Sugar (½ cup): Sweetens the topping with a caramel-like flavor.
Unsalted Butter (¼ cup): Provides richness and helps thicken the topping.
Large Egg Yolk (1, lightly beaten): Thickens the topping and adds a custard-like texture.
Vanilla Extract (½ tsp): Enhances the topping with a warm, aromatic note.
Sweetened Shredded Coconut (⅔ cup): Adds chewy texture and sweet, tropical flavor.
Chopped Pecans (½ cup): Brings a nutty crunch to the topping.

Substitutions and Variations

Crust: Use a chocolate cookie crust, vanilla wafer crust, or gluten-free graham cracker crust; homemade crusts work (1½ cups crumbs, ⅓ cup sugar, 6 tbsp melted butter).
Pudding Mix: Swap with sugar-free chocolate pudding mix or vanilla pudding mix for a different flavor (add 1 tbsp cocoa powder for chocolate taste).
Milk: Use whole, 2%, or plant-based milk (e.g., almond, oat); ensure it’s cold for proper pudding setting.
Evaporated Milk: Substitute with heavy cream or full-fat coconut milk for a dairy-free topping, noting a slight flavor change.
Sugar: Use brown sugar for a deeper, molasses-like topping; reduce to ⅓ cup for less sweetness.
Butter: Swap with vegan butter for a dairy-free version.
Egg Yolk: Omit for a looser topping, or use 1 tbsp cornstarch mixed with 1 tbsp water for a vegan alternative (texture may vary).
Coconut: Use unsweetened coconut for a less sweet topping; toast lightly for extra flavor.
Pecans: Replace with walnuts, almonds, or omit for a nut-free version.
Vegan Option: Use a vegan crust, plant-based milk, vegan pudding mix (or homemade chocolate custard), vegan butter, coconut milk, and cornstarch instead of egg yolk.
Gluten-Free: Use a gluten-free crust and ensure pudding mix is gluten-free.

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Instructions

Prepare the Pudding:
- In a medium mixing bowl, whisk together 1 package (4-serving size) instant chocolate pudding mix and 1¾ cups cold milk for 2 minutes, following package directions.
- Let the pudding stand for 5 minutes to thicken, stirring occasionally to ensure smoothness.
- Tip: Use a whisk for a lump-free pudding, and ensure milk is cold to help the pudding set properly.
Fill the Crust:
- Pour the thickened chocolate pudding into the prepared 9-inch graham cracker or chocolate cookie crust.
- Spread evenly with a spatula, smoothing the surface for an even base.
- Tip: Tap the crust gently to remove air bubbles, and spread to the edges to create a uniform layer.
Chill the Pie:
- Refrigerate the pie for at least 30 minutes while preparing the topping, allowing the pudding to set further.
- Tip: Cover loosely with plastic wrap to prevent the pudding from forming a skin or absorbing fridge odors.
Make the Coconut-Pecan Topping:
- In a medium saucepan, combine ½ cup evaporated milk, ½ cup granulated sugar, ¼ cup unsalted butter, and 1 lightly beaten large egg yolk.
- Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens and reaches a gentle boil, about 5–7 minutes.
- Boil gently for 1 minute, continuing to stir to prevent curdling or sticking.
- Tip: Stir continuously to avoid scrambling the egg yolk, and keep the heat medium to prevent scorching.
Finish the Topping:
- Remove the saucepan from the heat and stir in ½ tsp vanilla extract, ⅔ cup sweetened shredded coconut, and ½ cup chopped pecans.
- Let the topping cool for 10–15 minutes, stirring occasionally to prevent a skin from forming and to thicken slightly.
- Tip: Cool until warm but spreadable, ensuring it’s not too hot to melt the pudding layer.
Assemble the Pie:
- Remove the pie from the refrigerator and spread the cooled coconut-pecan topping evenly over the chocolate pudding layer, using a spatula to cover the entire surface.
- Tip: Spread gently to avoid disturbing the pudding, and create a slightly textured look for a rustic appearance.
Chill and Serve:
- Refrigerate the pie for at least 2–3 hours, or until fully chilled and set, to firm up the layers.
- Slice into 8–10 wedges using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, optionally garnished with whipped cream, extra pecans, or a drizzle of chocolate syrup.
- Tip: Run the knife under hot water for cleaner cuts, and serve immediately to maintain the pie’s structure.