This rich and creamy no-bake pie delivers all the flavors of classic German chocolate cake—without ever turning on the oven. With a crunchy graham cracker crust, silky chocolate filling, and gooey coconut-pecan topping, it’s a decadent dessert perfect for any season.

Why You’ll Love This Recipe

• No oven required—perfect for warm days

• Rich chocolate and cream cheese filling

• Classic coconut-pecan topping

• Easy to make ahead for holidays or potlucks

• Great texture contrast in every bite

Ingredients

For the Crust

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ⅓ cup melted butter

For the Filling

• 1 (4 oz) semi-sweet baking chocolate, melted and cooled

• 1 (8 oz) cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 (8 oz) tub whipped topping, thawed

For the Topping

• ½ cup sweetened shredded coconut

• ½ cup chopped pecans

• ½ cup sweetened condensed milk

• 1 tbsp butter

• ½ tsp vanilla extract

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 8 slices

Directions

Step 1: Make the Crust

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.

Step 2: Melt the Chocolate

Melt the baking chocolate in the microwave in 20-second intervals, stirring between each. Let it cool slightly before adding to the filling.

Step 3: Mix the Cream Cheese Base

In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.

Step 4: Add Chocolate and Vanilla

Pour in the cooled melted chocolate and vanilla extract. Beat until fully combined and smooth.

Step 5: Fold in Whipped Topping

Gently fold in the whipped topping using a spatula, just until the mixture is light and fluffy.

Step 6: Fill the Crust

Spoon the chocolate filling into the chilled crust. Smooth the top with a spatula.

Step 7: Make the Topping

In a small saucepan over medium-low heat, combine sweetened condensed milk, butter, shredded coconut, and chopped pecans. Stir continuously until the mixture is thick and well combined. Remove from heat and stir in vanilla extract.

Step 8: Top the Pie

Spoon the coconut-pecan mixture evenly over the chocolate filling.

Step 9: Chill and Serve

Refrigerate the pie for at least 4 hours, or until fully set. Slice and serve chilled.

Tips & Variations

• Use a chocolate cookie crust for extra richness

• Add a pinch of sea salt to the topping for balance

• Toast the pecans and coconut for deeper flavor

• Substitute homemade whipped cream for whipped topping if preferred

• Can be made a day ahead and stored in the fridge

Frequently Asked Questions

Can I use store-bought crust?
Yes, a pre-made graham cracker crust works if you’re short on time.

Can I freeze this pie?
Yes. Freeze the pie (without topping) tightly wrapped for up to 1 month. Add the topping after thawing.

Is whipped cream a good substitute for whipped topping?
Yes, use 2 cups of freshly whipped cream stabilized with a bit of powdered sugar.

How long does this pie last?
It will keep well in the refrigerator for up to 4 days.

Final Thoughts

No-Bake German Chocolate Pie is a simple, satisfying dessert that captures the beloved flavors of German chocolate cake with a no-fuss method. Perfect for gatherings, holidays, or anytime chocolate cravings strike, this pie is sure to become a favorite in your recipe rotation.