Easy No-Bake German Chocolate Pie
Make this incredibly Easy No-Bake German Chocolate Pie! Features a simple chocolate pudding filling in a graham cracker crust, topped with a classic homemade coconut-pecan frosting.
Ingredients
(Based on 1x column)
Crust & Pudding Layer:
- ▢ 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 (or amount specified on your pudding package)
German Chocolate Topping:
- ▢ ½ cup evaporated milk
- ▢ ½ cup granulated sugar
- ▢ ¼ cup (½ stick) unsalted butter
- ▢ 1 large egg yolk, lightly beaten
- ▢ ½ teaspoon vanilla extract
- ▢ ⅔ cup sweetened shredded coconut
- ▢ ½ cup chopped pecans
Optional Garnish:
- ▢ Whipped cream
- ▢ Chocolate curls or extra toasted pecans
Instructions
(Prep Time: ~15 minutes | Cook & Chill Time: ~3-4 hours | Total Time: ~3.5-4.5 hours)
1. Prepare the Pudding Layer and Chill:
- In a medium bowl, add the dry instant chocolate pudding mix.
- Pour in the 1 ¾ cups of cold milk. Whisk vigorously for about 2 minutes, or until the pudding is smooth and has started to thicken.
- Let the pudding mixture sit for about 5 minutes to allow it to fully thicken and set.
- Pour the prepared chocolate pudding into the pre-made graham cracker (or chocolate cookie) crust. Use a spatula to spread it into an even layer.
- Place the pie in the refrigerator to chill for at least 30 minutes while you prepare the topping.
2. Make the Cooked Coconut-Pecan Topping:
- In a medium saucepan, combine the ½ cup evaporated milk, ½ cup granulated sugar, ¼ cup butter, and the lightly beaten large egg yolk.
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk or heatproof spatula, until the mixture thickens and comes to a gentle boil. This will take about 7–10 minutes.
- Once it starts bubbling, continue stirring constantly and cook for 1 minute more. The constant stirring is crucial to prevent the egg yolk from scrambling and the mixture from scorching.
- Remove the saucepan from the heat immediately.
- Stir in the ½ teaspoon of vanilla extract, the ⅔ cup of sweetened shredded coconut, and the ½ cup of chopped pecans until everything is well combined.
3. Cool Topping and Assemble Pie:
- Let the hot coconut-pecan topping cool at room temperature for about 10–15 minutes, stirring it occasionally. It should still be warm and spreadable, but not so hot that it will melt the chilled pudding layer.
- Retrieve the chilled pie from the refrigerator.
- Spoon the warm coconut-pecan topping over the chilled chocolate pudding layer. Use a spatula to spread it evenly all the way to the edges of the crust.
4. Chill Until Firm:
- Cover the assembled pie carefully with plastic wrap.
- Return the pie to the refrigerator and chill for at least 2–3 hours, or until the topping is completely firm and the pie is well-chilled.
5. Serve:
- Once thoroughly chilled and firm, slice the No-Bake German Chocolate Pie into wedges.
- If desired, top individual slices with a dollop of whipped cream, some chocolate curls, or a sprinkle of extra toasted pecans.
- Serve chilled and enjoy this easy, decadent treat!
Find it online: https://www.eatswithsoul.com/easy-no-bake-german-chocolate-pie/