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No‑Bake German Pecan Chocolate Pie

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This indulgent No-Bake German Pecan Chocolate Pie combines the classic flavors of German chocolate cake—rich chocolate, toasted pecans, and sweet coconut—into an easy, oven-free dessert. With a crunchy pecan-graham crust, creamy chocolate ganache filling, and a thick caramelized coconut-pecan topping, this chilled pie is perfect for warm days, special occasions, or no-fuss entertaining.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 3½ to 4 hours
  • Yield: 8 slices (9-inch pie)
  • Category: Dessert, Pie
  • Method: No-Bake, Chilling
  • Cuisine: American, Fusion
  • Diet: Vegetarian

Ingredients

  • 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:
  • 6 oz German sweet chocolate (or semi-sweet), chopped or in chips
  • ¾ cup heavy cream
  • 1 tbsp butter
  • For the pecan-coconut topping:
  • ⅔ cup evaporated milk
  • ⅓ cup light brown sugar
  • 2 tbsp granulated sugar
  • 1 egg or egg yolk
  • 3 tbsp butter
  • ¾ cup sweetened shredded coconut, toasted
  • ½ cup chopped pecans, toasted
  • 1 tsp vanilla extract
  • Optional Garnish:
  • Whipped cream
  • Extra toasted pecans

Instructions

  1. Make the crust:
  2. Combine graham cracker crumbs, chopped pecans, and melted butter in a bowl. Mix until evenly moist.
  3. Press firmly into the bottom and up the sides of a 9-inch pie pan. Chill in refrigerator.
  4. Prepare the chocolate filling:
  5. Heat heavy cream in a saucepan or microwave until steaming (not boiling).
  6. Pour over chopped chocolate. Let sit for 1 minute, then whisk until smooth.
  7. Stir in butter until fully melted and incorporated.
  8. Pour filling into chilled crust. Smooth the top and chill for 2–3 hours or overnight until set.
  9. Make the pecan-coconut topping:
  10. Toast shredded coconut and chopped pecans in a skillet or oven until golden and fragrant.
  11. In a saucepan, combine evaporated milk, sugars, and butter. Bring to a low boil.
  12. In a separate bowl, whisk egg or yolk. Temper by slowly adding some hot mixture while whisking, then pour back into saucepan.
  13. Cook over medium heat, stirring constantly, until thickened slightly (do not boil).
  14. Remove from heat and stir in vanilla, toasted coconut, and pecans. Let cool slightly.
  15. Spread over chilled chocolate filling. Return pie to fridge for at least 1 hour.
  16. Serve:
  17. Garnish with whipped cream and extra toasted pecans, if desired.
  18. For clean slices, use a knife dipped in hot water and wiped dry between cuts.

Notes

  • German sweet chocolate can be swapped for semi-sweet or bittersweet.
  • Crust options: chocolate cookie crumbs, vanilla wafers, or premade cookie crusts.
  • For egg safety, ensure egg is tempered and cooked or use pasteurized egg yolk.
  • Pie slices best when well chilled.
  • Make parts ahead: crust, filling, and topping can be prepped separately.

Nutrition

Find it online: https://juliameals.com/no%e2%80%91bake-german-pecan-chocolate-pie/