Go Back

No-Bake German Chocolate Pie

A creamy and decadent dessert featuring a chocolate filling and coconut-pecan topping, all nestled in a graham cracker crust, and requires no baking.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9-inch pre-made or homemade graham cracker crust
For the filling
  • 8 oz cream cheese, softened Make sure to soften to avoid lumps.
  • 1 cup powdered sugar
  • ½ cup cocoa powder
  • 8 oz Cool Whip, thawed To fold into the filling.
For the topping
  • ½ cup evaporated milk
  • 1 cup shredded coconut, sweetened
  • ½ cup chopped pecans, toasted
  • 1 tsp vanilla extract
  • to taste chocolate shavings, for garnish (optional)

Method
 

Preparation
  1. If using a homemade crust, follow your recipe to prepare it and then cool it. If using a pre-made crust, set it aside.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  3. Gradually add in the powdered sugar and cocoa powder; continue to mix until well-combined and fluffy.
  4. Carefully fold in the thawed Cool Whip until fully incorporated, creating a light and creamy filling.
  5. In a separate bowl, mix together the evaporated milk, shredded coconut, chopped pecans, and vanilla extract for the topping.
  6. Spoon the chocolate filling into the prepared graham cracker crust, spreading it evenly. Top with the coconut-pecan mixture.
  7. Cover the pie and place it in the refrigerator for at least 4 hours or overnight, allowing it to set.
  8. Before serving, garnish optionally with chocolate shavings or extra pecans. Slice, serve, and enjoy every bite!

Notes

To avoid lumps, ensure cream cheese is softened completely. Allow the pie to sit in the refrigerator for at least 4 hours—or overnight. Feel free to swap out pecans for walnuts. Top with additional toasted coconut and pecans for extra flair before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for about a month.