No-Bake German Chocolate Pie: A Decadent Dessert Without the Oven

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If you’re craving rich, chocolatey indulgence but don’t want to turn on the oven, this No-Bake German Chocolate Pie is your new go-to dessert. It layers a silky chocolate filling over a buttery cookie crust, topped with the iconic coconut-pecan topping that makes German chocolate desserts so irresistible.

This no-fuss treat is perfect for summer gatherings, holiday tables, or anytime you want a showstopping dessert with minimal effort. It’s creamy, crunchy, nutty, and unapologetically indulgent—everything a great pie should be.

No-Bake German Chocolate Pie Recipe

Ingredients:

For the Crust:

  • 1 ½ cups crushed chocolate graham crackers or Oreo crumbs

  • 5 tbsp unsalted butter, melted

For the Chocolate Filling:

  • 1 cup semi-sweet chocolate chips

  • 1/3 cup heavy cream

  • 4 oz cream cheese, softened

  • 1/4 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup whipped topping (like Cool Whip)

For the Coconut-Pecan Topping:

  • 1/2 cup sweetened shredded coconut

  • 1/3 cup chopped pecans

  • 1/3 cup sweetened condensed milk

  • 1 tbsp butter

  • 1/2 tsp vanilla extract

  • Pinch of salt

Slice of no-bake German chocolate pie with a chocolate cookie crust, creamy chocolate filling, ganache topping, and chopped walnuts, served on a dark plate.
This no-bake German chocolate pie delivers layers of creamy chocolate, crunchy walnuts, and rich ganache—all without turning on the oven.

Instructions:

  1. Make the crust: In a bowl, combine cookie crumbs with melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Chill for 15–20 minutes.

  2. Prepare the filling: Melt chocolate chips with heavy cream in the microwave in 30-second bursts until smooth. Let it cool slightly. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until fluffy. Mix in the melted chocolate, then fold in whipped topping. Spread evenly into the chilled crust.

  3. Make the topping: In a saucepan, combine condensed milk, butter, and salt over medium heat until warm and slightly thickened (2–3 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Let cool slightly, then spoon over the chocolate layer.

  4. Chill the pie for at least 3 hours or until set.

  5. Serve cold, optionally topped with a dollop of whipped cream or a drizzle of chocolate sauce.

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