No Bake German Chocolate Pie

Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Difficulty: Easy
Servings: 8–10 slices
Introduction
Craving a rich and indulgent dessert but don’t want to turn on the oven? This No-Bake German Chocolate Pie is everything you love about the classic German chocolate cake — creamy chocolate filling, sweet coconut-pecan topping — all tucked inside a buttery graham cracker crust.
Perfect for holidays, potlucks, summer gatherings, or anytime you need a quick, crowd-pleasing dessert with minimal effort. It’s rich, velvety, and layered with sweet, nutty goodness.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Or use a store-bought chocolate or graham cracker pie crust for ultra-easy prep.
For the Chocolate Filling:
- 1 1/4 cups semi-sweet chocolate chips (or chopped bar chocolate)
- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
For the Coconut-Pecan Topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup evaporated milk
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter
- Pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Make the Crust
- In a mixing bowl, stir together graham cracker crumbs and sugar.
- Add melted butter and mix until the texture resembles wet sand.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Place in the refrigerator to set while you prepare the filling (about 10–15 minutes).
Optional: Bake at 350°F for 8 minutes for a firmer crust, then cool completely.
Step 2: Prepare the Chocolate Filling
- Melt chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Let cool slightly.
- In a large bowl, beat cream cheese, sugar, and vanilla extract until light and fluffy.
- Stir in the melted chocolate.
- Gently fold in whipped topping until smooth and fluffy.
- Spoon the filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours, or until fully set.
Step 3: Make the Coconut-Pecan Topping
While the pie chills:
- In a small saucepan over medium heat, combine brown sugar, evaporated milk, butter, and salt. Stir frequently.
- Bring to a gentle boil and cook for 2–3 minutes, until slightly thickened.
- Remove from heat. Stir in coconut, pecans, and vanilla.
- Let cool to room temperature before spreading over the pie.
If topping thickens too much before spreading, warm slightly in microwave.
Step 4: Assemble and Serve
- Once pie is fully chilled and set, spoon the cooled coconut-pecan topping over the chocolate layer.
- Spread evenly with a spatula, leaving a 1/2-inch border if desired for presentation.
- Chill an additional 30 minutes if needed, then slice and serve.
Storage
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze (without topping) for up to 2 months. Thaw overnight in the fridge and top before serving
Nutrition Info (Per Slice, Approximate)
Nutrient | Amount |
---|---|
Calories | 430–470 kcal |
Carbohydrates | 36 g |
Protein | 4 g |
Fat | 30 g |
Saturated Fat | 18 g |
Sugar | 24 g |
Fiber | 2 g |
Sodium | 180 mg |
Nutrition varies depending on crust and whipped topping brand.
Tips & Variations
- Use chocolate graham crackers for a deeper chocolate flavor
- Add a few tablespoons of instant espresso powder to the chocolate for mocha twist
- Sprinkle extra chocolate shavings or toasted coconut on top for flair
- Want it richer? Use dark chocolate instead of semi-sweet
- Make it gluten-free with GF graham crackers or almond flour crust
Final Thoughts
This No-Bake German Chocolate Pie is an easy and luxurious dessert that combines all the beloved flavors of German chocolate cake in a no-bake, crowd-pleasing format. Whether you’re making it for a family dinner, holiday feast, or warm-weather get-together, it’s a guaranteed hit — no oven required.
Creamy, crunchy, sweet, and satisfying — one bite, and you’ll be hooked