🍫🥧 No-Bake German Chocolate Pie
📋 Ingredients (Makes 1 (9-inch) pie)
🥧 For the Crust:
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1 ½ cups chocolate cookie crumbs (like Oreos, crushed with filling)
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5 tbsp melted butter
🍫 For the Chocolate Filling:
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1 cup semi-sweet chocolate chips
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1 (8 oz) block cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1 tsp vanilla extract
🥥 For the Coconut-Pecan Topping:
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1 cup sweetened shredded coconut
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½ cup chopped pecans
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½ cup evaporated milk
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½ cup brown sugar, packed
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2 tbsp butter
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1 tsp vanilla extract
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Pinch of salt
🔧 Instructions
✅ 1. Make the Crust
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Mix chocolate cookie crumbs with melted butter.
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Press firmly into the bottom and sides of a 9-inch pie dish.
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Place in the freezer to chill while you make the filling.
✅ 2. Make the Chocolate Filling
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Melt chocolate chips (microwave in 30-second intervals or use a double boiler).
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In a large bowl, beat cream cheese until smooth.
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Add melted chocolate, sweetened condensed milk, and vanilla; mix until smooth and creamy.
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Pour into chilled crust and smooth the top.
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Chill in the fridge for at least 3–4 hours, or until firm.
✅ 3. Make the Coconut-Pecan Topping
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In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and salt.
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Cook, stirring, until thickened (about 8–10 minutes).
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Remove from heat and stir in vanilla, coconut, and pecans.
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Let cool to room temperature, then spoon over the chilled pie.
🍽️ To Serve
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Chill pie an additional 30 minutes after adding topping.
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Slice and serve cold. Optional: top with whipped cream or a drizzle of melted chocolate.
🧠 Tips & Variations
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Want a shortcut? Use a pre-made chocolate or graham cracker crust.
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Add a splash of bourbon or coconut extract to the topping for a twist.
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Make mini pies in jars or muffin tins for party-sized portions!
Let me know if you’d like a gluten-free version, or want to turn this into a frozen dessert or ice cream pie!