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Effortless No-Bake German Chocolate Pie

A rich german chocolate pie with a slice removed, topped with toasted coconut and pecans.
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Create a decadent, rich German Chocolate Pie without turning on your oven. This recipe features a creamy chocolate filling, sweet coconut, and crunchy pecans in a simple crust, making it perfect for holidays or easy summer gatherings.

Ingredients

Scale
  • 1 (9 inch) pre-made graham cracker crust or Oreo cookie crust
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 1/2 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans

Instructions

  1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
  2. Gradually whisk in the milk until the mixture is smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes. Do not stop stirring to prevent scorching.
  4. Remove the saucepan from the heat. In a small bowl, whisk the egg yolks lightly. Temper the yolks by slowly adding about 1/2 cup of the hot chocolate mixture to the yolks while whisking constantly.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture, whisking well.
  6. Return the saucepan to medium-low heat. Cook for 1 to 2 minutes more, stirring constantly, until the filling thickens further. Do not allow it to boil after adding the yolks.
  7. Remove from heat. Stir in the butter until completely melted and smooth. Stir in the vanilla extract.
  8. Pour the hot chocolate filling into your prepared pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  9. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  10. While the pie chills, toast the coconut and pecans. Spread the coconut and pecans in a dry skillet over medium heat. Cook, stirring frequently, until lightly golden brown, about 3 to 5 minutes. Watch carefully as they burn quickly. Let cool completely.
  11. Once the pie is set, remove the plastic wrap. Sprinkle the cooled toasted coconut and pecans evenly over the top of the chocolate filling.
  12. Slice and serve this decadent chocolate dessert cold.

Notes

  • For an extra rich flavor, substitute the milk with half-and-half.
  • If you prefer a traditional crust, you can bake a homemade pie crust according to package directions and let it cool completely before filling.
  • This pie is best made the day before serving to allow the filling to firm up properly.
  • You can toast the coconut and pecans a day ahead and store them in an airtight container at room temperature.

Nutrition

Find it online: https://tastethisplate.com/german-chocolate-pie-recipe/