No-Bake German Chocolate Pie
A delicious dessert everyone will enjoy!
Prep15m
Cook4h
Yield4
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Ingredients
- For the Chocolate Base:
- 1 (9-inch) prepared graham cracker crust
- 1 (3.9 oz) package instant chocolate pudding mix
- 1¾ cups cold milk
- 1 cup whipped topping (Cool Whip or homemade)
- .
- For the Coconut-Pecan Topping:
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 2 tablespoons butter, melted
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: shaved white chocolate or extra pecans for garnish
Method
- In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes.
- Gently fold in the whipped topping until fully combined and smooth.
- Pour the chocolate mixture into the prepared graham cracker crust, spreading it evenly.
- In a separate bowl, combine the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt. Mix well until all ingredients are evenly incorporated.
- Spread the coconut-pecan topping evenly over the chocolate layer in the crust.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, garnish with shaved white chocolate or extra pecans if desired.
