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Easy No-Bake German Chocolate Pie

A close-up slice of decadent German chocolate pie featuring a thick chocolate filling, pecan topping, and shredded coconut.
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Make a rich, decadent German Chocolate Pie without turning on the oven. This recipe features a creamy chocolate base and a classic coconut-pecan topping.

Ingredients

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  • 1 pre-made 9-inch graham cracker crust
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 4 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1/2 cup evaporated milk
  • 2 large egg yolks, lightly beaten (for topping)
  • 1/2 cup packed light brown sugar

Instructions

  1. Prepare the chocolate filling: In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth.
  2. Cook the base: Cook the milk mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil rapidly.
  3. Temper the yolks: In a separate bowl, whisk the 4 egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan.
  4. Thicken the filling: Cook over medium heat, stirring constantly, for 1 minute more. Remove from heat.
  5. Add chocolate and butter: Stir in the butter and chopped unsweetened chocolate until completely melted and smooth. Stir in the vanilla extract.
  6. Chill the filling: Pour the chocolate mixture into the graham cracker crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours, or until firm.
  7. Prepare the topping: In a small saucepan, combine the evaporated milk, brown sugar, 2 egg yolks, coconut, and pecans. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat.
  8. Cool the topping slightly: Let the coconut-pecan mixture cool for about 15 minutes before spreading.
  9. Assemble the pie: Spread the cooled coconut-pecan topping evenly over the chilled chocolate filling.
  10. Final chill: Refrigerate the finished pie for at least 1 hour before slicing and serving.

Notes

  • You can substitute a traditional pastry crust for the graham cracker crust, but you must fully bake and cool the pastry crust before adding the filling.
  • For a richer flavor, toast the pecans lightly before adding them to the topping mixture.
  • If you prefer a slightly softer topping, use sweetened condensed milk instead of evaporated milk and reduce the brown sugar to 1/4 cup.

Nutrition

Find it online: https://delishdreams.com/german-chocolate-pie-recipe-easy-no-bake/