No-Bake German Chocolate Pie (Print Version)
Chocolate pudding pie layered with coconut-pecan topping in a crisp crust, ready with no oven needed.
# Ingredients:
→ Pie Base
01 -
1 prepared 23 cm graham cracker crust or chocolate cookie crust
02 -
1 package (serves 4) instant chocolate pudding mix
03 -
415 ml cold milk
→ Coconut-Pecan Topping
04 -
120 ml evaporated milk
05 -
100 g granulated sugar
06 -
60 g unsalted butter
07 -
1 large egg yolk, lightly beaten
08 -
2.5 ml vanilla extract
09 -
45 g sweetened shredded coconut
10 -
65 g chopped pecans
# Instructions:
01 -
Whisk instant chocolate pudding mix and cold milk in a medium bowl for 2 minutes until smooth. Let mixture stand for 5 minutes to thicken.
02 -
Pour thickened pudding mixture into the prepared crust, spreading evenly. Refrigerate for 30 minutes to chill.
03 -
Combine evaporated milk, granulated sugar, unsalted butter, and egg yolk in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and just begins to boil (approximately 7–10 minutes). Boil for 1 minute, then remove from heat.
04 -
Stir in vanilla extract, sweetened shredded coconut, and chopped pecans. Cool the mixture for 10–15 minutes, stirring occasionally to prevent a skin from forming.
05 -
Spoon cooled coconut-pecan topping evenly over the chilled chocolate pudding layer. Use a spatula to spread.
06 -
Refrigerate for 2–3 hours until fully set. Slice and serve with optional whipped cream, chocolate shavings, or additional pecans.
# Notes:
01 -
Ensure the topping is fully cooled before spreading to maintain distinct layers.