Some desserts are made to impress, and a no-bake pie like this one fits the bill perfectly. With a crunchy graham cracker and pecan crust, a silky smooth chocolate filling, and the classic German chocolate topping of coconut and pecans, this pie delivers layers of texture and flavor in every bite. It’s indulgent, rich, and perfect for any occasion where you want to serve something that feels both comforting and elegant.
The best part is that this pie requires no baking. The crust sets in the freezer, the chocolate filling firms up in the fridge, and the coconut-pecan topping comes together quickly on the stovetop. It’s a dessert that looks like it came from a bakery but can be made in your own kitchen with simple ingredients.
This recipe is inspired by the traditional German chocolate cake, which pairs sweet chocolate layers with a gooey coconut-pecan topping. Instead of cake, we’re creating a pie with a chilled filling that’s velvety and creamy, making it a wonderful no-bake alternative for warmer months.
No-Bake German Pecan Chocolate Pie
Prep Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (chocolate or honey)
- ½ cup finely chopped pecans
- 6 tablespoons unsalted butter, melted
For the Chocolate Filling:
- 16 oz semi-sweet chocolate, finely chopped
- 2¼ cups heavy cream
- ½ cup (1 stick) unsalted butter, at room temperature, cut into cubes
For the Coconut-Pecan Topping:
- ½ cup packed light brown sugar
- ½ cup half-and-half
- 2 oz salted butter, cut into small pieces
- 2 large egg yolks
- 1 (7 oz) bag sweetened shredded coconut
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
Instructions
- Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and chopped pecans. Stir in the melted butter until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie dish, using the back of a spoon to compact it evenly. Place the crust in the freezer for at least 30 minutes to firm up. - Make the Chocolate Filling
Place the chopped chocolate in a large heatproof bowl. In a saucepan, heat the heavy cream over medium heat until just simmering, then pour it over the chocolate. Let it sit for two minutes, then stir until the chocolate melts and becomes smooth. Add the butter cubes and stir until fully incorporated and glossy. Pour the filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least 3 hours, or until set. - Prepare the Coconut-Pecan Topping
In a medium saucepan, combine brown sugar, half-and-half, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7 to 8 minutes. Remove from the heat and stir in shredded coconut, vanilla extract, and chopped pecans. Let the topping cool slightly before spreading it evenly over the chilled chocolate filling. - Chill and Serve
Refrigerate the pie for another 30 minutes to allow the topping to set. Slice and serve chilled, with optional extra pecans sprinkled on top for decoration.
Every bite of this pie brings together the crunch of the crust, the richness of chocolate, and the sweet chewiness of coconut and pecans. It’s a dessert that’s as satisfying to eat as it is to look at.
One of the advantages of this recipe is that it can be made ahead of time. In fact, the pie benefits from chilling overnight, which allows the flavors to meld together. Simply cover it with plastic wrap or foil and keep it refrigerated until ready to serve. It’s a perfect make-ahead dessert for holidays, birthdays, or dinner parties.
Variations are easy to incorporate if you’d like to experiment. For a darker, less sweet pie, use bittersweet chocolate instead of semi-sweet. If you want a slightly lighter filling, you can fold whipped cream into the cooled chocolate mixture before pouring it into the crust, creating a mousse-like texture. The crust itself can also be customized—try Oreo cookie crumbs for a deeper chocolate base, or shortbread crumbs for a buttery contrast.
This pie is naturally rich, so small slices go a long way. Pair it with a cup of coffee or espresso for a lovely after-dinner treat, or serve it with a scoop of vanilla ice cream for an even more indulgent dessert.
Storing leftovers is simple. Keep the pie covered in the refrigerator for up to 4 days. If you want to freeze it, wrap slices individually in plastic wrap and then foil before storing them in a freezer bag. They will keep for up to two months, and you can thaw them in the refrigerator before serving.
The combination of chocolate, pecans, and coconut is a classic that has been loved for generations, and this no-bake version makes it accessible and simple. It’s a recipe that doesn’t require baking expertise, just patience while it chills and sets. The end result is worth the wait—a show-stopping pie that delivers on both flavor and presentation.