Description
This No-Bake German Chocolate Pie is a luscious dessert featuring a creamy chocolate pudding base layered with a warm coconut-pecan topping, all nestled in a rich chocolate cookie crust. Ready in under 5 minutes of active cooking, this pie requires chilling to set and delivers classic German chocolate flavors without baking.
Ingredients
Scale
Filling
- 1 package chocolate pudding mix (instant or prepared homemade)
- 1 1/4 cups evaporated milk
- 1 cup sour cream
Topping
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup butter
- 1 teaspoon vanilla extract
Crust
- 1 prepared chocolate cookie crust (approx. 9-inch)
Instructions
- Prepare pudding base: In a medium bowl, whisk together the chocolate pudding mix and evaporated milk until smooth and thickened, forming the creamy base for the pie filling.
- Incorporate sour cream: Gently fold the sour cream into the chocolate pudding mixture to balance the sweetness and create a silky texture.
- Make coconut-pecan topping: Melt the butter over low heat in a small saucepan. Stir in the shredded coconut, chopped pecans, and vanilla extract, simmering briefly until the mixture is warm and well combined.
- Assemble the pie: Pour half of the chocolate pudding mixture into the prepared chocolate cookie crust and spread evenly. Spoon the warm coconut-pecan topping over this layer, then spread the remaining chocolate pudding mixture on top.
- Chill to set: Refrigerate the assembled pie for at least 4 hours or until fully set, allowing the flavors to meld and the pie to firm up perfectly.
Notes
- Use instant chocolate pudding mix for quicker preparation or homemade pudding for a fresher taste.
- Ensure the coconut and pecan topping is just warm to maintain texture; overheating may cause the nuts to lose crunch.
- The prepared chocolate cookie crust can be store-bought or homemade.
- For added texture, lightly toast pecans and coconut before adding to the topping.
- Keep refrigerated and consume within 3 days for best freshness.
