No-Bake German Chocolate Pie

This decadent dessert captures the beloved flavor of a classic German chocolate cake in a stunning, no-bake pie. It features a rich, creamy chocolate filling layered over a crisp cookie crust and crowned with a traditional caramel-like coconut-pecan topping. Impressively delicious and surprisingly simple, it's the perfect make-ahead dessert for any occasion.

Yields: One 9-inch pie (8-10 servings)
Prep Time: 30 minutes
Chill Time: 4 hours (or overnight)

Ingredients

For the Crust:

• 1 ½ cups chocolate cookie crumbs (from about 20 Oreo cookies, filling removed, or graham crackers)

• 6 tablespoons unsalted butter, melted

For the Chocolate Filling:

• 1 (8 oz) package cream cheese, softened to room temperature

• ¼ cup powdered sugar

• 1 ½ cups milk chocolate or German sweet chocolate chips, melted and slightly cooled

• 1 (8 oz) container frozen whipped topping (e.g., Cool Whip), thawed

For the Coconut-Pecan Topping:

• ½ cup evaporated milk

• ½ cup packed brown sugar

• ¼ cup (½ stick) unsalted butter

• 2 large egg yolks, lightly beaten

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut

• ½ cup chopped pecans

Instructions

1. Prepare the Crust:

• In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly moistened and resemble wet sand.

• Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.

• Place the crust in the refrigerator to chill while you prepare the filling.

2. Make the Chocolate Filling:

• In a large mixing bowl, use an electric hand mixer (or a stand mixer) to beat the softened cream cheese and powdered sugar on medium speed until completely smooth and creamy.

• Pour in the slightly cooled, melted chocolate and beat again until fully incorporated and no streaks remain.

• Using a spatula, gently fold in the thawed whipped topping. Mix until the filling is uniform, light, and fluffy.

• Spoon the filling into the chilled crust, spreading it into an even layer. Return the pie to the refrigerator.

3. Prepare the Coconut-Pecan Topping:

• In a medium saucepan, combine the evaporated milk, brown sugar, butter, and lightly beaten egg yolks.

• Cook over medium heat, whisking constantly, for 8-10 minutes. The mixture is ready when it has thickened noticeably and coats the back of a spoon.

• Remove the saucepan from the heat. Immediately stir in the vanilla extract, shredded coconut, and chopped pecans.

• Allow the topping to cool completely to room temperature, stirring occasionally to prevent a skin from forming.

4. Assemble and Chill:

• Once the coconut-pecan topping is completely cool, carefully spread it over the set chocolate filling.

• Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.

Serving & Garnishing

• For a beautiful presentation, garnish with additional whipped cream, chocolate shavings, or a drizzle of chocolate or caramel sauce before slicing and serving.

• Use a sharp knife dipped in hot water for clean, neat slices.