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No Bake German Chocolate Pie

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This no bake pie features a sturdy graham cracker crust layered with creamy instant chocolate pudding and a rich coconut-pecan topping, all finished with a silky dark chocolate ganache. The impressive, multi-layered dessert chills in the fridge—no oven required—making it perfect for make-ahead entertaining or easy special occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
For the Chocolate Pudding Layer
  • 2 packages instant chocolate pudding mix 3.9 oz each
  • 2 3/4 cups whole milk cold
For the Coconut-Pecan Filling
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped toasted pecans
  • 1 teaspoon pure alcohol-free vanilla extract
For the Ganache Topping
  • 1 cup dark chocolate chips
  • 1/2 cup heavy whipping cream
To Garnish
  • whole toasted pecan halves
  • extra shredded coconut

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • 9-inch deep dish pie plate
  • Medium saucepan
  • Small saucepan
  • Whisk
  • Spatula

Method
 

  1. Stir graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar together in a bowl until combined. Firmly press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Chill in the refrigerator for 15 minutes to set the crust.
  2. Whisk the chocolate pudding mixes with 2 3/4 cups cold milk for about 2 minutes, until the mixture is thickened. Spread the pudding evenly over the chilled crust and return the pie to the refrigerator for 20 minutes, allowing the pudding to firm up.
  3. Place evaporated milk, 1 cup granulated sugar, egg yolks, and 1/2 cup unsalted butter in a medium saucepan. Cook, stirring constantly over medium heat, for 10–12 minutes, or until thickened to a pudding-like texture.
  4. Off the heat, stir in shredded coconut, chopped toasted pecans, and vanilla extract. Let the coconut-pecan filling cool to room temperature, about 20 minutes.
  5. Carefully spread the cooled coconut-pecan mixture over the chocolate pudding layer without disturbing it.
  6. Heat heavy whipping cream in a small saucepan just until it starts to simmer. Pour the hot cream over the dark chocolate chips in a bowl and let stand for 2 minutes. Stir until smooth and glossy.
  7. Spread the ganache evenly over the coconut-pecan layer. Decorate the top with whole toasted pecan halves and a sprinkle of extra shredded coconut.
  8. Refrigerate the finished pie for at least 4 hours, or overnight, until the layers are set. Slice and serve chilled.

Nutrition

Calories: 485kcal

Notes

For a shortcut, you can substitute a store-bought graham cracker crust, though the pie may be slightly less deep. The pie should be thoroughly chilled for the cleanest slices, and it’s best made a day in advance for easier serving and better texture. Leftovers keep well in the fridge for up to four days, or the whole pie can be frozen (tightly wrapped) for two months—thaw in the fridge before serving. For neat slices, warm a sharp knife with hot water and wipe clean between cuts. This dessert pairs well with coffee, whipped cream, or vanilla ice cream.

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