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Easy No-Bake German Chocolate Pie

A close-up slice of rich German chocolate pie featuring layers of dark chocolate filling and toasted coconut topping.
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Make this rich, creamy German Chocolate Pie without turning on your oven. It features a decadent chocolate filling topped with classic coconut and pecan frosting. This simple pie recipe is perfect for holidays or quick desserts.

Ingredients

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  • 1 pre-made 9-inch pie crust (or Oreo cookie crust for no-bake)
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 large egg yolks, lightly beaten
  • 1/2 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans
  • 4 large egg whites
  • 1/2 cup granulated sugar (for meringue/topping)

Instructions

  1. Prepare your pie crust. If using a store-bought crust, bake according to package directions for a blind-baked shell and let it cool completely. For a no-bake version, use a crushed Oreo cookie crust.
  2. In a medium saucepan, whisk together the 1 cup sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes.
  4. Remove the pan from the heat. In a separate bowl, lightly beat the 4 egg yolks. Temper the yolks by slowly whisking about 1 cup of the hot chocolate mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return the pan to medium-low heat. Cook, stirring constantly, for 2 minutes. Do not boil.
  6. Remove from heat. Stir in the butter until melted and smooth. Stir in the vanilla extract.
  7. Pour the chocolate filling into the cooled pie crust.
  8. Prepare the coconut-pecan topping: In a small saucepan, combine the shredded coconut, chopped pecans, 4 egg whites, and 1/2 cup sugar. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles lightly, about 5 to 7 minutes.
  9. Spread the warm coconut-pecan mixture evenly over the chocolate filling.
  10. Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm.

Notes

  • For a true no-bake experience, use a pre-made graham cracker or Oreo cookie crust instead of baking your own.
  • You can toast the pecans slightly before adding them to the topping mixture for deeper flavor.
  • This pie is best served cold directly from the refrigerator.

Nutrition

Find it online: https://cookingbyfelix.com/german-chocolate-pie-recipe/