Dessert

No-Bake German Chocolate Pie: A Delicious Christmas Treat Recipe

Bymia larkspur December 6, 2025December 6, 2025

Introduction

This No-Bake German Chocolate Pie is a rich and creamy treat that’s perfect for the holiday season. With a smooth chocolate filling studded with pecans and coconut, it offers a delightful twist on classic German chocolate cake flavors without the oven heat.

A close-up of a slice of pie on a white plate shows multiple layers of rich textures and colors: a thick, sticky caramel layer at the bottom oozes slightly, topped with a crunchy layer of pecans, followed by a smooth, thick dark chocolate layer, and finished with a sprinkle of white shredded coconut on top. The sides reveal the glossy, gooey texture of the caramel mixed with the nuts, while the chocolate layer looks shiny and dense. The pie crust is golden brown and slightly crumbly. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9 inch) pre-baked chocolate pie crust
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup milk
1 cup chopped pecans
1 cup shredded sweetened coconut

Instructions

Step 1: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 2: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the cocoa powder, salt, and milk until smooth.
Step 4: Gradually add the cocoa mixture to the butter mixture, beating until well combined.
Step 5: Fold in the chopped pecans and shredded coconut.
Step 6: Pour the filling into the pre-baked pie crust.
Step 7: Chill the pie in the refrigerator for at least 4 hours, or until firm.
Step 8: Serve cold.

Tips & Variations

For a nut-free option, omit pecans and increase coconut by 1/2 cup.
Use half-and-half or cream instead of milk for a richer filling.
Add a teaspoon of instant coffee powder to enhance the chocolate flavor.
Garnish with toasted coconut flakes or extra pecans before serving for added texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain its firmness. If needed, let the pie sit at room temperature for 10 minutes before slicing to ease cutting.

How to Serve

A close-up slice of pie with four clear layers is shown on a white plate sitting on a white marbled surface. The bottom layer is a smooth, dark chocolate filling with a glossy texture. Above that is a lighter, creamy layer with a slightly grainy texture. The third layer is a sticky, golden-brown caramel-like filling. The top layer has chopped pecans mixed with shredded white coconut flakes scattered over it. The pie crust is golden brown and flaky with a crimped edge holding the filling layers together. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this pie?

Yes, you can substitute the pre-baked chocolate pie crust with a graham cracker or regular pastry crust if you prefer. Just ensure it is fully baked and cooled before filling.

Is it safe to use raw eggs in this recipe?

This recipe uses raw eggs, so it’s important to use very fresh, high-quality eggs or pasteurized eggs to reduce any food safety risks. For extra safety, you can use pasteurized egg products available in some stores.