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No-Bake German Chocolate Pie

A slice of no bake German chocolate pie topped with toasted coconut and pecans.
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A rich chocolate pie with a coconut-pecan topping, perfect for make-ahead holiday gatherings.

Ingredients

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  • 1 (9 inch) chocolate cookie crust
  • 1 cup butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1/2 cup packed brown sugar
  • 1/2 cup butter

Instructions

  1. Press melted butter into the bottom and up the sides of the chocolate cookie crust.
  2. In a medium bowl, beat powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
  3. Pour chocolate filling into the prepared crust.
  4. In a small saucepan, combine chopped pecans, shredded coconut, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture is bubbly and lightly browned.
  5. Spread the coconut-pecan topping evenly over the chocolate filling.
  6. Chill the pie for at least 4 hours, or until firm.
  7. Slice and serve.

Notes

  • For a firmer crust, you can bake the cookie crust for 10 minutes at 350°F (175°C) before filling.
  • This pie can be made up to 2 days in advance and stored in the refrigerator.
  • For easier slicing, dip your knife in hot water and wipe it clean between cuts.

Nutrition

Find it online: https://cutcooktaste.com/no-bake-german-chocolate-pie/