Name: German Chocolate No-Bake Pie
Prep time: 20 min
Cook time: 12 min
Total time: PT-487936H35M40S
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/3 cup unsalted butter, melted; 8 oz cream cheese, softened; 1 cup powdered sugar; 8 oz semi-sweet chocolate, melted and cooled; 1 tsp vanilla extract; 8 oz whipped topping, thawed; 1 cup evaporated milk; 3 large egg yolks; 3/4 cup granulated sugar; 1/2 cup unsalted butter; 1 tsp vanilla extract (for topping); 1 1/3 cups sweetened shredded coconut; 1 cup chopped pecans

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A rich and decadent no-bake pie featuring a chocolate cookie crust, creamy chocolate filling, and a sweet coconut-pecan topping inspired by classic German chocolate cake. This dessert brings together all the flavors I love in a traditional German chocolate cake, but in a quick and easy no-bake form. German Chocolate No-Bake Pie

Why You’ll Love This Recipe

I love how this pie combines a smooth and luscious chocolate filling with the irresistible crunch and sweetness of a coconut-pecan topping. There’s no need to turn on the oven, which makes it perfect for warm days or when I want to save time. Every slice offers a layered bite of buttery crust, creamy chocolate, and rich, nutty topping. It’s an easy crowd-pleaser and always a hit at potlucks and gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
8 oz semi-sweet chocolate, melted and cooled
1 tsp vanilla extract
8 oz whipped topping, thawed
1 cup evaporated milk
3 large egg yolks
3/4 cup granulated sugar
1/2 cup unsalted butter
1 tsp vanilla extract (for topping)
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Directions

I start by combining the chocolate cookie crumbs with melted butter in a bowl. Then I press the mixture into the bottom and sides of a 9-inch pie pan and chill it while making the filling.
In a large bowl, I beat the cream cheese and powdered sugar until smooth. Then I stir in the melted chocolate and vanilla extract.
I gently fold in the whipped topping until it’s fully mixed. Then I spread the filling evenly into the prepared crust and place it in the fridge.
For the topping, I whisk together evaporated milk, egg yolks, sugar, and butter in a saucepan over medium heat. I cook this while stirring constantly until it thickens, about 10 to 12 minutes.
After removing it from the heat, I stir in vanilla, shredded coconut, and chopped pecans. I let the topping cool to room temperature.
Once cooled, I spread the topping over the chilled chocolate filling.
I refrigerate the entire pie for at least 4 hours, or overnight, before serving.

Servings and Timing

This pie makes 8 servings.

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 4 hours 32 minutes

Variations

I sometimes swap out semi-sweet chocolate for dark chocolate when I want a deeper cocoa flavor.
For a gluten-free option, I use gluten-free chocolate cookies for the crust.
I occasionally add a pinch of sea salt on top for a sweet and salty twist.
To make it more festive, I garnish with chocolate shavings or a drizzle of chocolate syrup just before serving.

Storage/Reheating

I keep the pie refrigerated in an airtight container for up to 5 days. Since it’s a no-bake pie, I don’t reheat it, but I always let it sit at room temperature for about 10 minutes before serving to soften slightly for the best texture.

FAQs

What kind of chocolate cookies should I use for the crust?

I usually use chocolate wafer cookies or chocolate graham crackers, but any crisp chocolate cookie works well as long as they’re finely crushed.

Can I use homemade whipped cream instead of store-bought topping?

Yes, I sometimes make my own whipped cream using heavy cream and powdered sugar. Just make sure it’s whipped to stiff peaks for the best structure.

Can this pie be made ahead of time?

Definitely. I often make it a day in advance and let it chill overnight. That gives the flavors more time to meld and makes serving even easier.

Is it safe to eat the egg yolks in the topping?

Yes, because I cook the topping thoroughly over medium heat until it thickens, the egg yolks are fully cooked and safe to eat.

Can I freeze this pie?

I can freeze it for up to a month. I wrap it tightly in plastic wrap and aluminum foil. When ready to enjoy, I thaw it in the fridge overnight.

Conclusion

This German Chocolate No-Bake Pie is my go-to when I want a dessert that’s both impressive and effortless. The layers of chocolate, cream, and coconut-pecan topping create a perfect balance of flavors and textures. It’s the kind of pie I love sharing with family and friends—or just savoring a slice all to myself.

German Chocolate No-Bake Pie