No‑Bake German Pecan Chocolate Pie

I love how this pie gives all the indulgence of German chocolate cake (those deep chocolate layers, toasted pecans, coconut) without turning on the oven. It’s rich, creamy, nutty, and satisfying. It’s perfect for warm days when I want dessert but hate the heat. The crisp pecan crust provides crunch, the filling is velvety chocolate, and the pecan‑coconut topping adds texture and that signature sweet nutty finish. Plus, it makes for a great center piece when I have guests.

Ingredients

(Hʹere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 ½ cups graham cracker crumbs (chocolate or honey)

• ½ cup finely chopped pecans

• 6 tbsp melted butter

For the chocolate filling:

• German sweet chocolate (or semi‑sweet chocolate), chopped or in chips

• Heavy cream

• Butter

For the pecan‑coconut topping:

• Evaporated milk

• Light brown sugar

• Granulated sugar

• Egg (or just yolk, depending on recipe)

• Butter

• Sweetened shredded coconut (toasted)

• Chopped pecans (toasted)

• Vanilla extract

Optional Garnish:

• Whipped cream

• Extra toasted pecans

Directions

1. Make the crust:

   • In a bowl, mix the graham cracker crumbs, chopped pecans, and melted butter until well combined and the crumbs hold together when pressed.

   • Press mixture firmly into the bottom and sides of a 9‑inch pie pan to form an even crust. Chill in the refrigerator while preparing the filling.

2. Prepare the chocolate filling:

   • Heat heavy cream until just steaming (do not let boil).

   • Pour over the chopped chocolate and let sit a minute, then whisk until smooth.

   • Stir in butter until melted and fully incorporated.

   • Pour the chocolate mixture into the chilled crust. Smooth the top. Return to fridge and chill until set (2‑3 hours, or overnight for best firmness).

3. Make the pecan‑coconut topping:

   • Toast the chopped pecans and shredded coconut until fragrant and golden (watch carefully so they don’t burn).

   • In a saucepan, combine evaporated milk, both sugars, and butter. Heat until butter is melted and mixture comes to a low boil, stirring.

   • In a separate bowl, beat the egg (or yolk). Temper the egg by slowly adding a small amount of the hot milk mixture into the egg while whisking, then pour the tempered egg back into the saucepan, stirring constantly. Continue to cook until the mixture thickens slightly. Remove from heat.

   • Stir in vanilla, the toasted coconut, and pecans. Let the topping cool a few minutes (so it’s not too runny), then spread it over the chilled chocolate filling.

4. Chill and serve:

   • After topping is added, chill the whole pie again in the refrigerator for at least another hour so topping firms slightly.

   • If desired, garnish with whipped cream and extra toasted pecans just before serving.

   • For clean slices, dip knife in hot water, wipe dry, and cut.

Servings and timing

• Servings: 8 slices (for a 9‑inch pie).

• Prep time: about 30 minutes active work (making crust, filling, topping).

• Chill time: about 3 hours total (2‑3 hours for filling set, plus topping and final chill).

• Total time: about 3½ to 4 hours including chilling.

Storage/reheating

• Store in refrigerator, covered, for up to 4 days.

• Because the pie is no‑bake and chilled, reheating isn’t really needed. If slightly too firm, let it sit at room temperature ~15‑20 minutes before serving.

• Freezing is possible: wrap well, freeze for up to 2‑3 months. Thaw in fridge overnight. Texture of topping may change slightly but still delicious.

FAQs

What is “German sweet chocolate”?

I use German sweet chocolate when the recipe calls for it—it’s a particular chocolate (sweetened) used traditionally in German chocolate cake. If I can’t find it, I use good quality semi‑sweet or bittersweet chocolate, though the flavor will be a little different. Recipes’ taste is still excellent with substitutions.

Can I use a different crust?

Yes. Instead of graham cracker + pecan crust, I can use:

• chocolate cookie crumbs + butter

• a premade chocolate or vanilla cookie crust

• even a pastry crust (though that might need pre‑baking depending on recipe).
  The key is that the crust is firm and chilled so it supports the filling.

Is this safe, given the egg in the topping?

Good question. The egg (or egg yolk) in the pecan‑coconut topping is tempered—that is, part of the hot mixture is whisked into the egg, then returned to heat and cooked to thicken. This helps to cook the egg enough to reduce risk. If I prefer, I can m ake a topping without egg (some recipes omit it), or use pasteurized egg yolks to be extra safe.

Can I make parts ahead?

Yes! I often make the crust and chocolate filling ahead, even the topping (stored separately). Later, I assemble and chill. Also, chilling overnight improves set and flavor melding.

How can I get clean slices?

To get neat slices:

• Chill the pie very well before cutting.

• Use a sharp knife dipped in very hot water, then wiped dry between cuts.

• Let the knife do the work (don’t saw), pressing down cleanly.

• If crust crumbles, pressing firmly when making crust and chilling helps.

Conclusion

I find this No‑Bake German Pecan Chocolate Pie to be a perfect blend of ease and decadence. The crunchy pecan crust, the luscious chocolate filling, and the nutty‑coconut topping make every bite rich and textured. It impresses without much fuss, especially when compared to baking multiple layers of cake. I love serving this when I want to treat myself or guests without heating up the kitchen. Let me know if you want metric measurements or a version adjusted for fewer servings!

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