Dessert

No-Bake German Chocolate Pie Recipe

Name: No-Bake German Chocolate Pie Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 9-inch prepared graham cracker crust; 1 (3.9 oz) package instant chocolate pudding mix; 1¾ cups cold milk; 1 cup whipped topping (Cool Whip or homemade); 1 cup sweetened shredded coconut; ½ cup chopped pecans; ½ cup sweetened condensed milk; 2 tablespoons butter, melted; ½ teaspoon vanilla extract; Pinch of salt; Shaved white chocolate; Extra pecans

ByRafael Mansero December 14, 2025December 14, 2025

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Introduction

This No-Bake German Chocolate Pie is a rich, creamy dessert that comes together quickly and requires no oven time. Perfect for chocolate lovers who want a simple yet decadent treat with the classic coconut and pecan flavors of German chocolate.

A round chocolate tart sits on a round wooden board, showing two visible layers: a dark brown, crumbly crust at the bottom, and a smooth, rich chocolate filling above it. The top layer is decorated with drizzles of thick, glossy dark chocolate spread across diagonally and sprinkled evenly with chopped light brown nuts. The tart is surrounded by a few whole nuts and textured dark cloths, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch prepared graham cracker crust
1 3.9 oz package instant chocolate pudding mix
1¾ cups cold milk
1 cup whipped topping (Cool Whip or homemade)
1 cup sweetened shredded coconut
½ cup chopped pecans
½ cup sweetened condensed milk
2 tablespoons butter, melted
½ teaspoon vanilla extract
Pinch of salt
Optional: shaved white chocolate or extra pecans for garnish

Instructions

Step 1: In a medium bowl, whisk the instant chocolate pudding mix with cold milk until the mixture thickens, about 2 minutes.
Step 2: Gently fold in the whipped topping until fully combined and smooth.
Step 3: In a separate small bowl, combine the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt. Stir until well mixed.
Step 4: Spread the coconut-pecan mixture evenly over the bottom of the graham cracker crust.
Step 5: Pour the chocolate pudding mixture over the coconut-pecan layer and smooth the top.
Step 6: Refrigerate the pie for at least 4 hours or until set.
Step 7: Before serving, garnish with shaved white chocolate or extra pecans if desired.

Tips & Variations

Use homemade whipped topping for a fresher taste and fewer preservatives.
Substitute toasted coconut for a nuttier flavor in the topping.
For a different nut option, try chopped walnuts instead of pecans.
Add a splash of coconut extract for an extra coconut punch.

Storage

Store the pie covered in the refrigerator for up to 3 days. To rehydrate any topping that may soften, allow the pie to sit at room temperature for 10–15 minutes before serving.

How to Serve

A close-up view of a pie slice with three distinct layers placed on a white plate over a white marbled texture. The bottom layer is a crumbly, golden brown crust with small bits visible, giving it a crunchy look. The middle layer is a thick, smooth dark chocolate filling with a shiny surface. The top layer is a light cream color covered with shredded coconut flakes that add a fibrous texture, and it is decorated with whole pecans evenly spaced on top. The edges of the crust are slightly rough and crimped. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this pie?

Yes, you can substitute a chocolate cookie crust or a traditional pastry crust, but a graham cracker crust complements the flavors best and adds a nice texture.