No-Bake German Chocolate Pie

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Of course! A No-Bake German Chocolate Pie is a fantastic, easy dessert that delivers all the classic flavors—a chocolatey crust, a rich coconut-pecan topping, and a creamy layer in between—without ever turning on the oven.

This recipe is perfect for hot days or when you need an impressive dessert fast.

No-Bake German Chocolate Pie

This pie features a simple chocolate crust, a smooth and rich cream cheese/custard layer, and the iconic coconut-pecan frosting on top.

Ingredients

For the Crust:

· Chocolate Wafer Crumbs: 1 ½ cups (from about 24-30 cookies like Oreo baking crumbs or crushed chocolate graham crackers)
· Butter: 6 tablespoons (85g), melted
· Sugar: 2 tablespoons (optional, if using plain crumbs)

For the Filling:

· Cream Cheese: 8 oz (226g), softened to room temperature
· Confectioners’ Sugar: 1 cup (120g)
· Vanilla Extract: 1 teaspoon
· Cool Whip or Sweetened Whipped Cream: 1 (8 oz) container, thawed or 2 cups of heavy cream, whipped with 2 tbsp sugar

For the German Chocolate Topping:

· Evaporated Milk: ½ cup (120ml)
· Granulated Sugar: ½ cup (100g)
· Egg Yolk: 1 large, lightly beaten
· Butter: 4 tablespoons (½ stick or 57g)
· Vanilla Extract: ½ teaspoon
· Sweetened Shredded Coconut: 1 ⅓ cups
· Chopped Pecans: 1 cup

Instructions

Part 1: Make the Crust

  1. If using whole cookies, pulse them in a food processor until they become fine crumbs. Otherwise, place store-bought crumbs in a medium bowl.
  2. Stir the melted butter (and sugar, if using) into the crumbs until the mixture is evenly moist and resembles wet sand.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
  4. Refrigerate for at least 30 minutes to set while you make the fillings.

Part 2: Make the German Chocolate Topping (Do this first so it can cool)

  1. In a medium saucepan, whisk together the evaporated milk, sugar, egg yolk, and butter.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle bubble, about 10-12 minutes. It should be thick enough to coat the back of a spoon.
  3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
  4. Let this topping cool completely to room temperature. You can spread it out on a plate or put the saucepan in an ice bath to speed this up.

Part 3: Make the Cream Layer

  1. In a large bowl, beat the softened cream cheese, confectioners’ sugar, and vanilla extract with an electric mixer until smooth and creamy.
  2. If using Cool Whip, gently fold the thawed Cool Whip into the cream cheese mixture until no white streaks remain.
  3. If using whipped cream, in a separate bowl, whip the 2 cups of heavy cream with 2 tablespoons of sugar until stiff peaks form. Gently fold this into the cream cheese mixture.

Part 4: Assemble the Pie

  1. Retrieve the chilled crust from the refrigerator.
  2. Spread the creamy cream cheese filling evenly into the crust.
  3. Carefully spread the completely cooled coconut-pecan topping over the cream layer, covering it entirely.
  4. Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This is crucial for the pie to set properly and for the flavors to meld.

Serving & Tips

· Serve chilled. For clean slices, dip your knife in hot water and wipe it dry before cutting each slice.
· Garnish with extra toasted pecans or a drizzle of chocolate syrup for a beautiful presentation.
· Store covered in the refrigerator for up to 4 days.
· Shortcut Option: For an even quicker version, you can use a can of store-bought coconut-pecan frosting. Simply heat it gently in a saucepan to make it spreadable, let it cool, and use it as your topping.
· For a Stronger Chocolate Flavor: Add 1-2 tablespoons of cocoa powder to the cream cheese layer, or use a pre-made chocolate crumb crust.

Enjoy this incredibly easy and decadent no-bake pie! It’s a guaranteed crowd-pleaser.

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