Name: The BEST No-Bake German Chocolate Pie
Prep time: 20 min
Cook time: 10 min
Total time: 3 h
Cuisine: American
Ingredients: 1 (9-inch) prepared graham cracker crust (or chocolate cookie crust); 1 (4-serving size) package instant chocolate pudding mix; 1 3/4 cups cold milk; For the Topping:; 1/2 cup evaporated milk; 1/2 cup granulated sugar; 1/4 cup unsalted butter; 1 large egg yolk, lightly beaten; 1/2 teaspoon vanilla extract; 2/3 cup sweetened shredded coconut; 1/2 cup chopped pecans

This easy No-Bake German Chocolate Pie transforms the beloved flavors of German chocolate cake into a cool, creamy dessert that doesn’t require turning on your oven. With a chocolate pudding base and the classic coconut-pecan topping, this pie delivers all the indulgent taste with minimal effort.

Why You’ll Love This Recipe

No baking required – perfect for warm weather or when you don’t want to heat up the kitchen
Quick prep time of just 20 minutes
Familiar German chocolate cake flavors in an easy pie form
Make-ahead friendly – actually tastes better after chilling
Impressive enough for gatherings but simple enough for weeknight treats
Balanced blend of creamy chocolate, sweet coconut, and crunchy pecans

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crust provides the perfect foundation for this no-bake pie. Its slightly sweet, buttery crunch complements the creamy filling beautifully. You can use store-bought for convenience or make your own. A chocolate cookie crust makes an excellent alternative for even more chocolate flavor.

Instant chocolate pudding mix is the shortcut that makes this recipe so effortless. It sets up quickly and creates a silky-smooth chocolate base. Dark chocolate or chocolate fudge varieties work particularly well if you prefer a more intense chocolate flavor.

Milk combines with the pudding mix to create the creamy filling. Whole milk gives the richest results, but 2% works fine too. For an extra luxurious texture, you could substitute half-and-half for part of the milk.

Evaporated milk gives the topping its distinctive rich texture. More concentrated than regular milk, it contributes to the caramel-like quality of the topping without making it too heavy.

Sugar sweetens the coconut-pecan topping. Regular granulated sugar works perfectly here, melting into the mixture to create that characteristic German chocolate sweetness.

Butter adds richness and helps create the luscious texture in the topping. Unsalted is specified so you can control the salt level, but salted butter works in a pinch – just omit any additional salt.

Egg yolk is crucial for thickening the topping and giving it that custard-like quality. It also contributes to the golden color and rich mouthfeel of traditional German chocolate frosting.

Vanilla extract balances and enhances the other flavors in the topping. Pure vanilla extract offers the best flavor, but imitation works too.

Shredded coconut is one of the signature ingredients in German chocolate desserts. The sweetened variety adds both texture and flavor. Toast it lightly beforehand if you want to intensify the coconut flavor.

Pecans provide the essential nutty crunch that makes German chocolate desserts so satisfying. Toasting them briefly before chopping can enhance their flavor significantly.

Directions

In a medium bowl, whisk together the instant chocolate pudding mix and cold milk. Whisk for 2 minutes and let stand for 5 minutes to thicken.
Pour the pudding into the prepared crust and spread evenly. Refrigerate while preparing the topping (at least 30 minutes).
In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil gently for 1 minute.
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let topping cool for 10–15 minutes, stirring occasionally.
Spread the topping evenly over the pudding layer in the pie crust.
Refrigerate the pie for 2–3 hours or until completely chilled and set.

Servings and Timing

This No-Bake German Chocolate Pie yields 8 generous slices, making it perfect for family dinners or small gatherings. Each slice contains approximately 360 calories.

Prep Time: 20 minutes
Cooking Time: 10 minutes (for the topping)
Chilling Time: 2-3 hours
Total Time: About 3 hours

Variations

Chocolate Cookie Crust: Substitute a chocolate cookie crust for the graham cracker crust for an even more intense chocolate experience.

White Chocolate Version: Use white chocolate pudding mix instead of chocolate for a striking contrast with the dark topping.

Extra Chocolate Layer: Spread a thin layer of chocolate ganache on the crust before adding the pudding for an extra chocolate boost.

Dairy-Free Adaptation: Use non-dairy milk and coconut cream instead of evaporated milk, along with plant-based butter to make this friendly for those avoiding dairy.

Chocolate Drizzle Finish: Drizzle melted chocolate over the completed pie for an elegant presentation and extra chocolate flavor.

Mocha Twist: Add 1 tablespoon of instant coffee powder to the pudding mixture for a coffee-infused variation.

Storage/Reheating

Refrigerator Storage: This pie keeps beautifully in the refrigerator for up to 4 days. Cover with plastic wrap or store in an airtight container to prevent it from absorbing other flavors.

Freezing Option: While best enjoyed fresh, you can freeze this pie for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.

Serving From Cold: For the best texture and flavor, remove the pie from the refrigerator about 10-15 minutes before serving to take the chill off slightly.

Not for Reheating: This is a cold dessert and should not be reheated. The chocolate pudding layer and coconut-pecan topping are designed to be enjoyed chilled.

FAQs

Can I make this pie ahead of time?

Yes, this is an excellent make-ahead dessert! In fact, the flavors meld together beautifully after the pie has been refrigerated for several hours or overnight.

Why is my topping not thickening properly?

The most common reason is that the mixture wasn’t cooked long enough. Make sure to cook until it noticeably thickens and then boil gently for the full minute specified. Also, be sure to use a large egg yolk, not the whole egg.

Can I use sugar-free pudding mix to reduce calories?

Absolutely! Sugar-free chocolate pudding mix works well in this recipe. Just be aware that the texture might be slightly different, and you’ll only be reducing some of the sugar since the topping still contains regular sugar.

What’s the difference between German chocolate cake and regular chocolate cake?

German chocolate cake traditionally has a milder chocolate flavor and is defined by its coconut-pecan frosting. This pie captures those same distinctive elements in a no-bake form.

Can I toast the coconut and pecans first?

Yes! Toasting both the coconut and pecans before adding them to the topping will enhance their flavors significantly. Just spread them on a baking sheet and toast in a 350°F oven for about 5-8 minutes, watching carefully so they don’t burn.

Why is it called “German” chocolate?

Interestingly, German chocolate cake (and by extension, this pie) isn’t from Germany. It was named after Samuel German, an American who developed a type of sweet baking chocolate for Baker’s Chocolate Company in the 1850s.

Can I use a homemade graham cracker crust?

Definitely! A homemade crust often tastes better than store-bought. Just combine 1½ cups graham cracker crumbs with 6 tablespoons melted butter and 3 tablespoons sugar, press into your pie plate, and chill before filling.

Is there a way to make this pie less sweet?

Yes, you can reduce the sugar in the topping by up to ¼ cup without significantly affecting the texture. You could also use unsweetened coconut instead of sweetened and control the sweetness by adjusting the sugar.

Can I add chocolate chips to the pudding layer?

Absolutely! Folding in ½ cup of semi-sweet chocolate chips to the pudding mixture before it sets will add texture and boost the chocolate flavor. Mini chips work particularly well.

How can I tell when the topping is cooked enough?

The topping is ready when it noticeably thickens and coats the back of a spoon. If you draw your finger across the back of the spoon, it should leave a clear path that doesn’t immediately fill in.

Conclusion

This No-Bake German Chocolate Pie brilliantly captures the beloved flavors of German chocolate cake in a convenient, no-bake format. Perfect for warm weather entertaining or when you need a quick but impressive dessert, it delivers the perfect balance of smooth chocolate, sweet coconut, and crunchy pecans. The make-ahead nature of this pie makes it ideal for busy schedules, and its classic flavor profile ensures it will be a hit with guests of all ages. Whether you’re a longtime fan of German chocolate desserts or trying these flavors for the first time, this creamy, decadent pie is sure to become a regular in your dessert rotation.

The BEST No-Bake German Chocolate Pie