Ingredients
Equipment
Method
Step-by-Step Instructions for No-Bake German Chocolate Pie
- In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened.
- Gently fold in the whipped topping to the chocolate mixture until creamy and uniform.
- Pour the chocolate filling into a prepared graham cracker crust, smoothing the top with a spatula.
- In a separate bowl, combine sweetened shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and mix for 1-2 minutes.
- Spoon the coconut-pecan mixture over the chocolate layer in the crust, creating swirls.
- Cover with plastic wrap and refrigerate for at least 4 hours to set fully.
- Garnish with shaved white chocolate or additional pecans before serving.
Nutrition
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. No need to reheat; serve chilled.
