No-Bake German Chocolate Pie – Rich, Creamy & Easy
If you’re a chocolate lover, this no-bake German chocolate pie will become your go-to dessert. Imagine a crunchy cookie crust, filled with a silky chocolate mousse, and topped with toasted coconut, pecans, caramel drizzle, and chocolate shavings. The best part? You don’t even need to turn on the oven!
This pie is perfect for special occasions like birthdays, holiday dinners, or just when you want to treat yourself to something decadent and impressive.
Ingredients
For the Crust:
2 cups graham cracker crumbs (or digestive biscuits, crushed)
1/3 cup brown sugar
1/2 cup unsalted butter, melted
For the Chocolate Filling:
1 cup German chocolate, chopped
1/2 cup semi-sweet chocolate, chopped
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Topping:
1 cup sweetened shredded coconut (toasted for extra flavor)
3/4 cup pecans or walnuts, toasted and chopped
1/2 cup caramel sauce (store-bought or homemade)
Chocolate curls or shavings for garnish
Step-by-Step Instructions
1. Prepare the Crust
In a medium bowl, mix together graham cracker crumbs and brown sugar.
Stir in the melted butter until the crumbs are evenly coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
Place in the refrigerator for at least 30 minutes to set.
2. Make the Chocolate Filling
Place the German chocolate and semi-sweet chocolate in a heatproof bowl.
Heat 1/2 cup of heavy cream until it just begins to simmer, then pour it over the chocolate.
Let it sit for 1 minute, then stir until smooth and glossy.
In a separate bowl, whip the remaining heavy cream with powdered sugar and vanilla until soft peaks form.
Gently fold the melted chocolate mixture into the whipped cream until fully combined.
Pour the chocolate filling over the chilled crust and smooth the top.
3. Add the Toppings
Sprinkle the toasted coconut evenly over the pie.
Scatter the chopped pecans across the surface.
Drizzle caramel sauce generously on top.
Finish with chocolate curls or shavings for a professional bakery-style look.
4. Chill the Pie
Refrigerate for at least 4 hours or overnight to allow the pie to set and flavors to develop.
Pro Tips for the Best Pie
If you can’t find German chocolate, substitute with high-quality milk chocolate.
To toast coconut, spread it on a baking sheet and bake at 325°F (160°C) for 5–7 minutes, stirring occasionally until golden.
For a stronger chocolate flavor, add 1 teaspoon of instant espresso powder to the melted chocolate.
Use a ready-made pie crust if you want to save time.
Storage Instructions
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Ideas
Serve with a scoop of vanilla or coconut ice cream.
Dust with cocoa powder or powdered sugar before serving.
Make mini no-bake German chocolate pies in individual cups for parties.