One day, my neighbor popped over with a slice of pie she said I had to try. One bite, and I was hooked—it was rich, velvety, and loaded with coconut and pecans on top. The flavor reminded me of the No-Bake German Chocolate Pie my mother made every year on my birthday, only this version didn’t need an oven. I scribbled down her recipe right away and have made it at least a dozen times since, tweaking it along the way to match the way I remembered it from childhood gatherings.
The joy of making this pie hit me during a quiet Saturday afternoon. I had the windows open, Frank Sinatra humming softly in the background, and the scent of toasted pecans warming up the kitchen. There’s something magical about putting together a dessert that tastes like it took hours, but actually comes together in under 30 minutes. That’s the kind of recipe this is. No fancy equipment, no baking, and yet—each bite feels like a hug.
What’s more, this pie has become a new favorite with my grandchildren. I’ll never forget the first time they ran back for seconds, cheeks smudged with chocolate, asking if I could make “that crunchy pie” again. If you love layered textures and bold flavors, and you want something a little nostalgic with a modern shortcut, this is the pie to try.
Short Description
This No-Bake German Chocolate Pie combines a creamy chocolate pudding filling with a rich coconut-pecan topping—all nestled in a buttery graham cracker crust. Easy, indulgent, and full of classic German chocolate cake flavor.
Key Ingredients
For the Pie:
- 1 (9-inch) prepared graham cracker crust (or chocolate cookie crust)
- 1 (4-serving size) package instant chocolate pudding mix
- 1 ¾ cups cold milk
For the Coconut-Pecan Topping:
- ½ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 large egg yolk, lightly beaten
- ½ teaspoon vanilla extract
- ⅔ cup sweetened shredded coconut
- ½ cup chopped pecans
Tools Needed
- Medium mixing bowl
- Whisk
- Medium saucepan
- Rubber spatula
- Spoon or offset spatula for spreading
- Refrigerator space for chilling
Cooking Instructions
Step 1: Prepare the Chocolate Pudding Layer
In a medium bowl, whisk together the chocolate pudding mix and cold milk for about 2 minutes, or until smooth and thick. Let it sit for 5 minutes to fully thicken.
Then pour the pudding into the prepared graham cracker crust and spread it evenly. Place the pie in the fridge to chill for at least 30 minutes while you make the topping.
Step 2: Make the Coconut-Pecan Topping
In a medium saucepan, combine evaporated milk, sugar, butter, and the beaten egg yolk. Cook over medium heat, stirring constantly with a spatula.
As the mixture heats, it will thicken and bubble—this takes around 7–10 minutes. Once it begins to gently boil, continue stirring for 1 full minute.
Remove from heat. Stir in the vanilla extract, coconut, and pecans. Mix well and let the topping cool for about 10–15 minutes, stirring occasionally to keep the texture smooth and prevent skin from forming.
Step 3: Assemble the Pie
Once the topping has cooled a bit, spoon it over the chilled chocolate pudding layer. Spread it gently and evenly with a spatula, making sure every bite will have some of that sweet, nutty topping.
Step 4: Chill and Serve
Return the pie to the fridge and let it set for 2–3 hours, or until completely chilled and firm. When ready to serve, slice and enjoy! Add a dollop of whipped cream, chocolate curls, or a sprinkle of chopped pecans on top if you like.
Why You’ll Love This Recipe
No baking required—ideal for hot days or busy schedules
Rich, chocolatey center with a creamy texture
Nutty, coconut topping adds the perfect crunch
Great for make-ahead desserts—just chill and serve
Kid-friendly and crowd-pleasing
Flexible crust options: graham cracker or chocolate cookie
Mistakes to Avoid & Solutions
1. Using warm milk for pudding
Warm milk won’t let the pudding set properly.
→ Solution: Always use cold milk straight from the fridge.
2. Skipping constant stirring while cooking the topping
The egg can scramble, or the mixture might burn.
→ Solution: Stir constantly and don’t walk away from the stove.
3. Pouring hot topping onto pudding
This can cause the pudding to melt and mix with the topping.
→ Solution: Let the topping cool at least 10–15 minutes before spreading.
4. Serving too soon
The pie won’t hold its shape if it hasn’t chilled long enough.
→ Solution: Chill for a full 2–3 hours before slicing.
5. Overcooking the topping
It’ll turn too thick or grainy.
→ Solution: Once it gently boils, only cook it for 1 minute more.
Serving and Pairing Suggestions
This pie is best served chilled and can shine as a dessert centerpiece.
– Serve with fresh whipped cream and a sprinkle of cocoa powder
– Add a scoop of vanilla bean ice cream on the side
– Pair with a cup of dark roast coffee, iced latte, or a glass of cold milk
– Works beautifully for holiday potlucks, family dinners, or even summer picnics
– Serve in thin slices—it’s rich!
Storage and Reheating Tips
Refrigerate leftovers in a sealed container or covered with plastic wrap for up to 5 days
Do not freeze—the pudding may separate and become watery
No reheating needed—serve cold straight from the fridge
If topping firms too much, let the pie sit at room temperature for 10 minutes before slicing
FAQs
1. Can I use cook-and-serve pudding instead of instant?
No, the texture and setting time are different. Instant pudding is key to the no-bake method.
2. Can I use almond milk or another plant-based milk?
Most instant puddings don’t set properly with non-dairy milk. Look for one labeled “non-dairy compatible” or test with a smaller batch first.
3. What can I use instead of pecans?
Walnuts or almonds work well, but they’ll change the flavor slightly. Toast them first for extra crunch.
4. Can I make this pie a day in advance?
Yes! It’s actually better the next day once fully chilled and set.
5. My topping turned grainy—what went wrong?
It may have overcooked or cooked too quickly. Use medium heat and stir constantly. Boil gently, not rapidly.
Tips & Tricks
– Toast the pecans beforehand for extra flavor
– Use a chocolate cookie crust for deeper cocoa notes
– For a fancier finish, pipe whipped cream around the edge
– Stir the pudding every 10 minutes while chilling to avoid a skin forming
– Chill the pie in a glass dish for prettier presentation at the table
– Add a pinch of sea salt to the topping to balance the sweetness
Recipe Variations
1. Dark Chocolate Version
Swap the instant chocolate pudding with dark chocolate pudding mix for a bolder, less sweet flavor. Keep the rest of the steps the same.
2. Nut-Free Coconut Pie
Omit the pecans entirely and add an extra ⅓ cup of coconut for a soft, chewy topping without nuts. This keeps it allergy-friendly.
3. Mocha Twist
Add 1 teaspoon of instant espresso powder to the chocolate pudding step. It deepens the chocolate flavor and adds a coffee note.
4. Crustless Cups
Skip the crust and layer the pudding and topping in small ramekins or cups for individual no-bake treats. Chill and serve with spoons.
5. Chocolate Ganache Upgrade
After the pudding sets, add a thin layer of chocolate ganache before the coconut topping. Use ½ cup chocolate chips melted with ¼ cup cream.
Final Thoughts
No-Bake German Chocolate Pie offers rich flavor and layered texture in a no-fuss format. It brings together the best parts of a beloved cake—creamy chocolate, nutty coconut topping—without the need for an oven or hours of work.
I’ve shared this pie at birthdays, potlucks, and lazy Sunday dinners, and not once has there been a slice left on the plate. Whether you’re short on time or just want something sweet and simple, this pie is a perfect go-to. It’s comfort food in dessert form, made even better by the ease of preparation. And for those of us who’ve spent decades in kitchens, sometimes it’s the simplest recipes that bring the most joy.
So take this recipe, make it your own, and share it with the people you love. Food is memory, after all—and this pie is one worth remembering.
No-Bake German Chocolate Pie
Print ThisIngredients
- For the Pie:
- 1 (9-inch) prepared graham cracker crust (or chocolate cookie crust)
- 1 (4-serving size) package instant chocolate pudding mix
- 1 ¾ cups cold milk
- For the Coconut-Pecan Topping:
- ½ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 large egg yolk, lightly beaten
- ½ teaspoon vanilla extract
- ⅔ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
Step 1: Prepare the Chocolate Pudding Layer
Whisk the pudding mix and cold milk in a medium bowl for 2 minutes until smooth. Let it sit for 5 minutes to thicken.
Pour into the graham cracker crust, spread evenly, and refrigerate for 30 minutes.
Step 2: Make the Coconut-Pecan Topping
In a saucepan, combine evaporated milk, sugar, butter, and egg yolk. Cook over medium heat, stirring constantly, until it thickens and begins to boil (about 7–10 minutes).
Boil for 1 minute, then remove from heat. Stir in vanilla, coconut, and pecans. Cool for 10–15 minutes, stirring occasionally.
Step 3: Assemble the Pie
Spoon the cooled topping over the pudding layer. Spread evenly with a spatula.
Step 4: Chill and Serve
Chill the pie for 2–3 hours until set. Slice and serve with whipped cream, chocolate shavings, or extra pecans if desired.
