Here is a No-Bake German Chocolate Pie with proper headings and clear instructions. It’s creamy, rich, and requires no oven.
No-Bake German Chocolate Pie
Ingredients (Serves 8)
For the Crust
- 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crumbs)
- 6 tablespoons melted butter
- 2 tablespoons sugar (optional)
For the Chocolate Filling
- 1 ½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Coconut–Pecan Topping
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Instructions
1. Make the Crust
- Combine chocolate crumbs, melted butter, and sugar.
- Press firmly into the bottom and sides of a 9-inch pie pan.
- Chill in the refrigerator while preparing the filling.
2. Prepare the Chocolate Filling
- Heat the heavy cream in a saucepan until steaming, not boiling.
- Pour the hot cream over chocolate chips in a bowl.
- Let sit 2 minutes, then stir until completely smooth.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
- Add the chocolate mixture and beat until fully combined.
- Pour filling into the chilled crust and smooth the top.
- Refrigerate at least 2 hours or until set.
3. Make the Coconut–Pecan Topping
- In a bowl, mix coconut, pecans, sweetened condensed milk, melted butter, and vanilla.
- Stir until well combined.
- Once the pie filling is firm, spoon the topping evenly over the pie.
4. Chill and Serve
- Refrigerate the assembled pie for another 30–60 minutes before serving.
- Slice and serve cold.
Tips
- For a stronger chocolate flavor, use dark chocolate chips in the filling.
- Toast coconut and pecans lightly for a deeper, nuttier taste.
- Pie keeps 4–5 days in the refrigerator.
- Can be frozen (without topping) for up to 2 months.
If you want, I can give you:
- A no-bake German chocolate cheesecake
- A mini pie / cup version for parties
- A sugar-free or low-carb variation