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Ultimate Classic German Chocolate Pie with No-Bake Variation

A decadent slice of german chocolate pie showing a rich chocolate bottom layer and a thick coconut-pecan topping.
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Make an indulgent German Chocolate Pie featuring a rich chocolate filling and the signature gooey coconut-pecan topping. Include instructions for a quick, easy no-bake version.

Ingredients

  • For the Crust (Baked or No-Bake): 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Chocolate Filling (Baked): 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1 1/2 cups whole milk, 2 large egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
  • For the Chocolate Filling (No-Bake): 1 (3.4 ounce) package instant chocolate pudding mix, 1 1/2 cups cold milk, 1 cup whipped topping (thawed)
  • For the Coconut-Pecan Topping: 1 cup granulated sugar, 1/2 cup evaporated milk, 1/2 cup (1 stick) unsalted butter, 2 large egg yolks, 1 teaspoon vanilla extract, 1 1/2 cups flaked coconut, 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until moist. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F for 10 minutes if making the baked version; cool completely. For the no-bake version, chill the crust for 30 minutes.
  2. Make the Baked Chocolate Filling: In a medium saucepan, whisk together 1 cup sugar, cocoa powder, flour, and salt. Gradually whisk in 1 1/2 cups milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  3. Temper the Egg Yolks: In a small bowl, whisk the 2 egg yolks. Slowly drizzle about 1/2 cup of the hot chocolate mixture into the yolks while whisking rapidly. Pour the tempered yolk mixture back into the saucepan. Cook over low heat for 2 minutes, stirring constantly; do not boil. Remove from heat. Stir in 2 tablespoons butter and vanilla extract. Pour the filling into the cooled crust. Chill for at least 2 hours.
  4. Make the No-Bake Chocolate Filling: In a large bowl, whisk the instant pudding mix and 1 1/2 cups cold milk until smooth. Let it stand for 5 minutes to thicken. Gently fold in 1 cup of whipped topping. Spread this mixture over the chilled graham cracker crust. Return to the refrigerator while you prepare the topping.
  5. Prepare the Coconut-Pecan Topping: In the same saucepan used before, combine 1 cup sugar, evaporated milk, and 1/2 cup butter. Cook over medium heat, stirring until the butter melts and the mixture comes to a gentle boil. Remove from heat.
  6. Whisk the 2 egg yolks in a small bowl. Slowly whisk in about 1/2 cup of the hot sugar mixture to temper the yolks. Pour the tempered yolks back into the saucepan. Return to low heat and cook, stirring constantly, for 2 minutes. Do not boil. Remove from heat. Stir in vanilla extract, flaked coconut, and chopped pecans.
  7. Spread the warm coconut-pecan topping evenly over the chilled chocolate filling (either baked or no-bake).
  8. Chill the finished German Chocolate Pie for at least 4 hours, or until the filling is set. Serve cold.

Notes

  • For a richer chocolate flavor in the baked version, substitute 1/4 cup of the milk with heavy cream.
  • If you prefer a sturdier crust, use a pre-made shortbread or vanilla wafer crust instead of graham crackers.
  • Toast the pecans lightly before adding them to the topping for deeper flavor.

Nutrition

Find it online: https://cookingbymia.com/german-chocolate-pie-recipe-no-bake-easy/