Rich, creamy, and nutty — this no-bake pie layers cheesecake, chocolate, and toasted pecans for the perfect indulgence!

Why You’ll Love This Recipe

• No-Bake & Easy – Perfect for when you don’t want to turn on the oven.

• Decadent Layers – Cheesecake, chocolate pudding, and a crunchy pecan crust.

• Crowd-Pleaser – Great for holidays, potlucks, or any special occasion.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (chocolate or honey)

• ½ cup finely chopped pecans

• 6 tbsp melted butter

For the Cheesecake Layer:

• 1 (8 oz) block cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup whipped topping (like Cool Whip)

For the Chocolate Layer:

• 1 (3.9 oz) box instant chocolate pudding mix

• 1 ½ cups cold milk

• Optional: ½ cup whipped topping

For the Topping:

• ½ cup sweetened shredded coconut

• ¼ cup pecan halves

Prep Time: 20 minutes
Chill Time: 2 hours
Servings: 8–10

Step-by-Step Instructions

Step 1: Make the Crust

In a bowl, combine graham cracker crumbs, chopped pecans, and melted butter. Press the mixture evenly into a 9-inch pie plate. Place in the refrigerator to chill while you prepare the filling.

Step 2: Prepare the Cheesecake Layer

Beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined. Fold in the whipped topping and spread the mixture evenly over the prepared crust. Refrigerate.

Step 3: Make the Chocolate Layer

In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened. For an extra creamy texture, fold in ½ cup whipped topping (optional). Spread the chocolate layer over the cheesecake mixture.

Step 4: Toast the Coconut

Place the shredded coconut in a dry skillet over medium-low heat. Stir frequently until golden brown, about 3–5 minutes. Set aside to cool.

Step 5: Assemble the Pie

Sprinkle the toasted coconut and pecan halves evenly over the top of the chocolate layer. Chill the pie for at least 2 hours or overnight for best results.

Tips & Variations

• Make It Gluten-Free – Use gluten-free graham crackers for the crust.

• Add Caramel Drizzle – Drizzle caramel sauce over the top for a richer flavor.

• Extra Chocolatey – Use chocolate graham crackers for a double-chocolate crust.

• Nut-Free Option – Skip the pecans and replace them with crushed cookies or more graham crumbs.

Frequently Asked Questions

1. Can I make this pie ahead of time?
Yes! It’s actually best made a day ahead since chilling overnight allows the flavors to set beautifully.

2. Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Whip 1 cup of heavy cream with 2 tbsp powdered sugar until stiff peaks form, then use it as a substitute.

3. How long can I store this pie?
Store in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before serving.

Final Thoughts

This No-Bake German Pecan Chocolate Pie is a creamy, chocolatey dream with layers of rich cheesecake, silky pudding, and crunchy pecans. It’s easy, decadent, and perfect for any dessert table. Make it ahead, chill it well, and watch it disappear in minutes!