No-Bake German Chocolate Pie

November 17, 2025 by emma

1. Prepare the Crust:

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly moistened and resemble wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
Place the crust in the refrigerator to chill while you prepare the filling.

2. Make the Chocolate Filling:

In a large mixing bowl, use an electric hand mixer (or a stand mixer) to beat the softened cream cheese and powdered sugar on medium speed until completely smooth and creamy.
Pour in the slightly cooled, melted chocolate and beat again until fully incorporated and no streaks remain.
Using a spatula, gently fold in the thawed whipped topping. Mix until the filling is uniform, light, and fluffy.
Spoon the filling into the chilled crust, spreading it into an even layer. Return the pie to the refrigerator.

3. Prepare the Coconut-Pecan Topping:

In a medium saucepan, combine the evaporated milk, brown sugar, butter, and lightly beaten egg yolks.
Cook over medium heat, whisking constantly, for 8-10 minutes. The mixture is ready when it has thickened noticeably and coats the back of a spoon.
Remove the saucepan from the heat. Immediately stir in the vanilla extract, shredded coconut, and chopped pecans.
Allow the topping to cool completely to room temperature, stirring occasionally to prevent a skin from forming.

4. Assemble and Chill:

Once the coconut-pecan topping is completely cool, carefully spread it over the set chocolate filling.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.

For a beautiful presentation, garnish with additional whipped cream, chocolate shavings, or a drizzle of chocolate or caramel sauce before slicing and serving.
Use a sharp knife dipped in hot water for clean, neat slices.