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No-Bake German Chocolate Pie

A delightful dessert featuring a chocolate cookie crust filled with a creamy coconut and pecan topping, perfect for warm days and celebrations.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 pre-made pre-made chocolate cookie crust (9-inch) A store-bought crust is a great shortcut.
For the Filling
  • 1 cup toasted shredded coconut
  • 1 cup chopped pecans Can be substituted with walnuts or almonds.
  • 1 cup evaporated milk Can be substituted with coconut milk or almond milk.
  • 1 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped to stiff peaks Ensure that the cream is whipped to stiff peaks.
  • 1/2 cup semi-sweet chocolate chips Optional, for garnish.

Method
 

Preparation
  1. Toast the shredded coconut and chopped pecans in a dry skillet over medium heat for about 3-5 minutes until golden and fragrant. Set aside.
  2. In a medium saucepan, mix together the evaporated milk, granulated sugar, egg yolks, and unsalted butter.
  3. Place the saucepan over medium heat and stir constantly until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
  4. Remove from heat and mix in the vanilla extract, toasted coconut, and chopped pecans. Allow to cool completely.
  5. Once cooled, gently fold in the whipped heavy cream until fully combined.
  6. Pour the filling into the chocolate cookie crust and smooth the top with a spatula.
  7. Refrigerate the pie for at least 4 hours or until set.
  8. Before serving, garnish with additional toasted coconut, pecans, and a sprinkle of semi-sweet chocolate chips if desired.

Notes

You can drizzle chocolate sauce over each slice or serve with a dollop of whipped cream. This pie pairs wonderfully with fresh berries or a light fruit salad.