Print

Creamy No-Bake German Chocolate Pie

no-bake German chocolate pie - featured image
Print Recipe

This creamy no-bake German chocolate pie features a luscious chocolate filling, a crunchy pecan-coconut topping, and a chocolate cookie crust. It’s an easy, crowd-pleasing dessert perfect for potlucks, family gatherings, or any occasion.

Ingredients

Scale
  • 24 chocolate sandwich cookies (such as Oreo), crushed
  • 6 tablespoons unsalted butter, melted
  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup semi-sweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups whipped topping (such as Cool Whip or homemade whipped cream)
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup sweetened shredded coconut (toasted for best flavor)
  • 3/4 cup pecans, chopped (lightly toasted for crunch)
  • 2 tablespoons brown sugar (optional)
  • 2 tablespoons melted butter
  • Extra whipped topping or whipped cream (for serving, optional)
  • Chocolate shavings or curls (optional)
  • Whole pecans and coconut flakes (optional, for garnish)

Instructions

  1. Crush 24 chocolate sandwich cookies in a food processor or with a rolling pin until finely ground. Add 6 tablespoons melted unsalted butter and mix until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie dish. Chill for 15 minutes in the freezer to set the crust.
  2. In a microwave-safe bowl, melt 4 ounces German sweet chocolate and 1/2 cup semi-sweet chocolate chips in 30-second bursts, stirring after each until smooth. Let cool slightly (about 5 minutes).
  3. In a large bowl, beat 4 ounces softened cream cheese until creamy. Gradually add 1 can sweetened condensed milk and mix until completely smooth.
  4. Add the melted chocolate mixture to the cream cheese base, along with 1 teaspoon vanilla extract and a pinch of salt. Beat until glossy and uniform.
  5. Gently fold in 2 cups whipped topping using a rubber spatula, being careful not to deflate. The filling should be thick, creamy, and light.
  6. Pour the chocolate mixture into the chilled cookie crust, smoothing the top with a spatula. Tap the pie dish gently to release air bubbles. Chill in the refrigerator for at least 3 hours, or until set and sliceable.
  7. Preheat oven to 350°F if toasting. Spread 1 cup sweetened shredded coconut and 3/4 cup chopped pecans on a baking sheet. Toast for 5-7 minutes, stirring halfway, until golden and fragrant. Cool slightly, then mix with 2 tablespoons brown sugar and 2 tablespoons melted butter in a bowl.
  8. Once the pie has set, scatter the pecan-coconut topping evenly over the surface. Add extra whipped topping, chocolate shavings, and whole pecans or coconut flakes if desired.
  9. For clean slices, dip a sharp knife in hot water and wipe between cuts. Serve chilled, with a dollop of whipped cream if desired.

Notes

For best results, chill the pie overnight for maximum flavor and texture. Toasting the coconut and pecans adds extra crunch and depth. Use full-fat cream cheese for a creamy, stable filling. Gluten-free and dairy-free adaptations are possible with ingredient swaps. For nut-free, omit pecans and double the coconut.

Nutrition

Keywords: German chocolate pie, no-bake dessert, chocolate pie, coconut, pecans, easy pie recipe, potluck dessert, creamy pie, homemade dessert

Find it online: https://blipflavor.com/creamy-no-bake-german-chocolate-pie-recipe-easy-homemade-dessert-with-pecans-and-coconut/