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No-Bake German Chocolate Pie

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A rich, creamy no-bake chocolate pie with a buttery chocolate cookie crust and a classic coconut-pecan topping inspired by German chocolate cake. It’s an elegant make-ahead dessert perfect for holidays, parties, or any special occasion.

Ingredients

2 cups chocolate cookie crumbs (such as Oreos), crushed

6 tablespoons unsalted butter, melted

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 cup semi-sweet chocolate chips, melted and cooled

1 teaspoon vanilla extract

1 container (8 oz) whipped topping, thawed

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks, lightly beaten

1/2 cup unsalted butter

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded coconut

1 cup chopped pecans

Whipped cream, for garnish (optional)

Chocolate shavings, for garnish (optional)

Instructions

  1. Combine the chocolate cookie crumbs with the melted butter until evenly coated.
  2. Press the mixture firmly into a 9-inch pie dish to form the crust.
  3. Refrigerate the crust while preparing the filling.
  4. Beat the softened cream cheese and powdered sugar until smooth.
  5. Mix in the melted, cooled chocolate chips and 1 teaspoon vanilla extract.
  6. Fold in the whipped topping until the filling is light and creamy.
  7. Spread the filling evenly over the chilled crust.
  8. In a medium saucepan, whisk together the evaporated milk, granulated sugar, and egg yolks.
  9. Add the butter and cook over medium heat, stirring constantly, until thickened, about 10 minutes.
  10. Remove from the heat and stir in the remaining 1 teaspoon vanilla extract, shredded coconut, and chopped pecans.
  11. Allow the topping to cool completely to room temperature.
  12. Spread the cooled coconut-pecan topping evenly over the chocolate filling.
  13. Refrigerate for at least 4 hours, or overnight, until fully set.
  14. Slice and garnish with whipped cream and chocolate shavings if desired before serving.

Notes

For extra flavor, lightly toast the coconut and pecans before adding them to the topping.

A prepared chocolate cookie crust can be used to save time.

Store covered in the refrigerator for up to 4 days.

Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator before serving.

For cleaner slices, chill overnight before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/no-bake-german-chocolate-pie/