No oven. Three layers. One showstopper.
Silky chocolate, gooey coconut-pecan and a buttery crumb crust.
- Prep 30 min
- Cook 10 min
- Chill 4 hours
- Serves 8
This no bake German chocolate pie has everything people love about the cake: creamy chocolate, caramel-like coconut and toasted pecans. It just skips the oven.
Make it the day before, and dessert is done.
Why this pie works
1
No oven needed
Ten minutes on the stovetop. The fridge does the rest.
2
Three clear layers
Crust, chocolate and coconut-pecan in every slice.
3
Better made ahead
It sets firmer and slices cleaner overnight.
4
Holiday-table ready
Frees up the oven on a busy cooking day.
What goes in, and why
- Graham crumbsThe buttery base. Crushed chocolate sandwich cookies work too.
- Evaporated milkGives the coconut layer its caramel taste. Not condensed milk.
- Egg yolksThicken the coconut-pecan layer as it cooks.
- Coconut and pecansSweetened shredded coconut. Toast the pecans for more flavor.
- Cream cheeseFull fat and soft, so the filling is smooth.
- Instant puddingMust say “instant”. Cook-and-serve will not set.
- Whipped toppingOr 1 cup of cream whipped to stiff peaks.
- VanillaAn alcohol-free vanilla flavoring keeps the pie alcohol-free.
Tools that make this easier
Nothing fancy. A deep pie dish matters most.
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How many:
No Bake German Chocolate Pie
Three layers, no oven, best made a day ahead.
- Prep 30 min
- Cook 10 min
- Chill 4 hours
- Serves 816
Ingredients
- Crust
- Coconut-pecan layer
- Chocolate layer
- Chocolate top
- To finish
Method
- Make the crust. Stir the graham crumbs, sugar and melted butter together. Press firmly over the bottom and sides of a 9-inch pie dish. Freeze for 15 minutes.
- Cook the coconut-pecan layer. In a saucepan over medium heat, whisk the evaporated milk, brown sugar, egg yolks and butter. Stir constantly for 8 to 10 minutes, until thick enough to coat the spoon. Off the heat, stir in the vanilla, coconut and pecans. Cool to room temperature, about 20 minutes.
- Make the chocolate layer. Beat the cream cheese until smooth. Add the pudding mix and cold milk and beat for 2 minutes, until thick. Fold in the whipped topping.
- Layer the pie. Spread the chocolate filling into the chilled crust. Spoon the cooled coconut-pecan mixture on top and spread it gently to the edges.
- Add the chocolate top. Microwave the chocolate chips and cream in 20-second bursts, stirring each time, until smooth. Cool for 5 minutes, then drizzle or spread over the pie.
- Chill. Refrigerate for at least 4 hours. Overnight is best.
- Garnish and slice. Top with pecan halves and toasted coconut. Wipe the knife clean between cuts.
Do not rush the cooling: a warm coconut layer will melt into the chocolate.
Tools used
9-inch pie dish • Hand mixer • Food processor • Mixing bowl set
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If something goes wrong
Runny chocolate fillingWhy: warm milk, or not beaten long enough.Fix: use cold milk, beat a full 2 minutes, then chill longer.
Thin coconut layerWhy: it came off the heat too early.Fix: cook until it coats the back of a spoon.
Layers blending togetherWhy: the coconut mixture was still warm.Fix: cool it to room temperature before layering.
Crumbly crustWhy: not pressed firmly enough.Fix: pack it down with the bottom of a glass, then freeze 15 minutes.
Easy ways to change it up
- Chocolate crust: use crushed chocolate sandwich cookies.
- Mini pies: layer everything in small jars or cups.
- Nut-free: skip the pecans and add ½ cup more coconut.
- Extra chocolate: finish with shaved chocolate curls.
Make-ahead, storing and freezing
Make ahead: 1 to 2 days. Garnish just before serving.
Fridge: covered, up to 4 days.
Freezer: wrapped slices, up to 1 month. Thaw overnight in the fridge.
Save this recipe for later
Pin it to your holiday dessert board.
Questions people ask
How long does no bake German chocolate pie need to set?
At least 4 hours in the fridge. For slices that hold their shape and show clean layers, chill it overnight.Is this pie really no bake?
Yes, there is no oven. The only cooking is 10 minutes on the stovetop for the coconut-pecan layer. Everything else is mixed and chilled.Can it be made ahead for the holidays?
Yes, and it is better that way. Make it 1 to 2 days ahead and keep it covered in the fridge. Add the pecan and coconut garnish just before serving so it stays crisp.Can a store-bought crust be used?
Yes. A 9-inch ready-made graham cracker crust works. It is shallower than a pie dish, so the filling will mound a little higher. An Oreo-style crust is also good.Why is the filling runny?
Usually the milk was not cold or the pudding was not beaten long enough. Use cold milk, beat for a full 2 minutes, and make sure it is instant pudding mix, not cook-and-serve.Can German chocolate pie be frozen?
Yes, for up to 1 month. Freeze slices on a tray, then wrap them well. Thaw in the fridge overnight, not on the counter.Does this recipe use gelatin?
No gelatin is added. The pie sets from the pudding mix and cream cheese. If you avoid gelatin, check the labels on your pudding mix and whipped topping.Is German chocolate from Germany?
No. It is named after Samuel German, who created a sweet baking chocolate in the 1800s. The coconut-pecan pairing came later, with German chocolate cake.More no-bake favorites
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