No-Bake German Chocolate Pie
A delicious and easy no-bake German chocolate pie.
Equipment
- Mixing bowls Several for mixing ingredients separately.
- 9-inch pie plate To hold the pie.
Ingredients
Pie Filling
- 1 each 9-inch prepared graham cracker crust (or chocolate cookie crust)
- 1 package instant chocolate pudding mix (4-serving size)
- 1.75 cups cold milk
Coconut-Pecan Topping
- 0.5 cups evaporated milk
- 0.5 cups granulated sugar
- 2 each egg yolks lightly beaten
- 0.25 cups unsalted butter
- 0.5 teaspoon vanilla extract
- 0.67 cups sweetened shredded coconut
- 0.5 cups chopped pecans
Instructions
- Prepare the pie filling: In a large bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and creamy.
- Pour the pudding mixture into the prepared graham cracker crust.
- Prepare the coconut-pecan topping: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans.
- Pour the coconut-pecan topping evenly over the chocolate pudding layer.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the pudding to set and the topping to cool completely.
- Serve chilled and enjoy!
Notes
For a richer flavor, use dark chocolate cookie crust.