Ben Kenwood December 6, 2025

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No-Bake German Chocolate Pie with Coconut Pecan Topping

Name: No-Bake German Chocolate Pie with Coconut Pecan Topping
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: German
Ingredients: 1 pre-made graham cracker crust; 1 cup heavy cream; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 cup semisweet chocolate chips, melted; 1 teaspoon vanilla extract; 1 cup shredded coconut; 1 cup chopped pecans; 1/4 cup milk; 1/4 cup brown sugar

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The moment you cut into this No-Bake German Chocolate Pie with Coconut Pecan Topping, the kitchen fills with the warm, toasted scent of coconut and brown sugar, and the glossy chocolate filling gives a soft, velvety sigh as the knife glides through. This is a dessert for slow afternoons and lively gatherings alike, the kind of pie you bring to potlucks, birthdays, or a quiet Sunday when you want something comforting without turning on the oven. If you love desserts that balance creamy chocolate with crisp, caramelized crunch, this pie becomes an instant favorite and a welcome finish to a hearty meal. For mornings when you need a different kind of comfort, try pairing your weekend baking with an easy breakfast casserole with biscuits for a full house of happy smells.

Why This No-Bake German Chocolate Pie with Coconut Pecan Topping Works

This pie is a study in contrasts that feels effortless, because it skips the oven without sacrificing the layered flavors you expect from a German chocolate recipe. The base is a buttery graham cracker crust that gives a subtle, toasty sweetness, while the filling is rich, creamy, and chocolate-forward. The coconut pecan topping finishes everything with a toasted, caramelized crunch that’s at once familiar and indulgent.

Reasons to love this pie include

A quick, chilled filling that still feels decadent and smooth.
A topping that adds texture and a nutty sweetness reminiscent of classic German chocolate cake.
No oven required, so it stays cool in warm weather and is easy to prepare ahead.

This recipe brings the nostalgic notes of German chocolate cake to a ready-to-slice pie, minus the layers and long bake time, which makes it ideal for hosts who want show-stopping dessert with minimal fuss.

What You’ll Need

The pie relies on a handful of friendly pantry items, and you can make small swaps if you prefer lighter dairy or different nuts. The cream cheese and whipped cream lend a mousse-like structure, while melted semisweet chocolate gives the filling its deep, satisfying cocoa flavor. The topping is a quick stovetop caramelization, so watch it closely for best color and texture.

1 pre-made graham cracker crust
1 cup heavy cream
8 oz cream cheese, softened
1 cup powdered sugar
1 cup semisweet chocolate chips, melted
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1/4 cup milk
1/4 cup brown sugar

Note about ingredients, if you want a dairy-free twist use a full-fat coconut cream in place of heavy cream and a dairy-free cream cheese alternative. For a nuttier profile, toast the pecans lightly before chopping to bring out oils and aroma.

How to Cook No-Bake German Chocolate Pie with Coconut Pecan Topping

In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Work at medium speed until the texture is silky and free of lumps, the aroma of sweetened cream cheese should be light and inviting.
Add the melted chocolate and vanilla extract, and mix until well combined. Stir until the filling deepens to a uniform chocolate color and gives off a warm cocoa scent, with a glossy sheen.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the chocolate mixture. Use a spatula and fold with long, gentle motions so the mixture stays airy, the contrast between dense chocolate and whipped cream creates a mousse-like texture.
Pour the filling into the pre-made graham cracker crust and spread evenly. The filling should settle smoothly into the crust and hold its shape, the top will look satiny and slightly billowy.
In a small saucepan, combine the shredded coconut, chopped pecans, milk, and brown sugar. Cook over medium heat until the mixture is bubbly and thick. Stir frequently, the sugar will dissolve and the coconut will begin to toast, releasing a toasty, caramel perfume.
Once thick, remove from heat and let it cool slightly before spreading it over the chocolate filling. The topping should be warm but not piping hot so it spreads without melting the filling, and it develops a glossy, caramel-coated texture.
Chill the pie in the refrigerator for at least 4 hours before serving. This resting time lets flavors meld, the filling firms to a sliceable consistency, and the topping sets into its signature chew and crunch.

Prep ~ 20 minutes, Cook ~ 10 minutes, Total ~ 4 hours 30 minutes, Servings ~ 8, Kcal ~ 520

Make-Ahead and Prep Tips

This No-Bake German Chocolate Pie with Coconut Pecan Topping is very forgiving when it comes to planning. You can prepare the chocolate filling up to two days ahead, keeping it covered in the refrigerator; when you are ready to assemble, re-fluff the filling with a spatula before spreading to revive its lightness. The coconut pecan topping is best made the day you plan to serve, because the toasted coconut and pecans keep their most vibrant texture and aroma for a short time after cooking.

If you need to save time on the day of serving, pre-measure and chop the pecans ahead and store them in an airtight container at room temperature for up to three days. Assemble the pie up to the point of chilling, then wrap it gently with plastic wrap and refrigerate. Finish with the warm topping just before guests arrive for the best contrast between chilled filling and warm, sticky topping.

Storing and Reheating

Store the pie in the refrigerator, covered loosely with plastic wrap or a pie dome, for up to 4 days. If you want to freeze it, wrap the pie tightly with plastic wrap and a layer of foil, then freeze for up to 1 month. To serve after freezing, thaw the pie overnight in the refrigerator, then let it sit at room temperature for 20 to 30 minutes before serving to bring the texture back.

Avoid reheating this pie in the microwave, because the filling can separate and the topping can lose its crispness. If you want to slightly soften chilled slices, let them sit at room temperature for 15 to 20 minutes. A freshness cue is the aroma and texture of the coconut and pecans, they should smell toasty and feel crisp-chewy; if they go flat or smell dull, the pie is past its best.

Perfect Pairings

A dollop of lightly whipped cream flavored with a pinch of cinnamon.
Fresh berries, especially raspberries, to cut the richness.
A scoop of vanilla bean ice cream for classic contrast.
Coffee served strong, or a chilled espresso over ice for a bold counterpoint.
Simple shortbread cookies for extra buttery crunch on the side.

Variations and Swaps

Make It Your Own by using these gentle swaps and additions, each keeps the dessert free from alcohol and pork or bacon.

Toasted almond topping, swap pecans for sliced almonds. Toast them in a dry skillet until fragrant, then mix with the coconut and brown sugar for a slightly lighter nut profile.
Salted caramel drizzle, warm some store-bought or homemade caramel and drizzle over the topping for extra richness, finishing with a small sprinkle of flaky sea salt for contrast.
Coconut-forward, increase shredded coconut to 1 1/2 cups and sprinkle a few larger coconut flakes on top after chilling for dramatic texture.
Nut-free option, replace pecans with an equal amount of sunflower seeds or crushed graham crackers for crunch without tree nuts.
Dark chocolate intensity, use bittersweet chocolate instead of semisweet for a deeper, less sweet filling. For a softer profile, keep semisweet.
Lemon-mint garnish, add a tiny spoon of finely chopped mint and lemon zest to the whipped cream for a refreshing counterpoint to the chocolate.
Try a cozy companion recipe like a brown butter cookie to serve as bite-sized accompaniments, the nutty brown butter echoing the pie’s toasted notes, for example brown butter chocolate chip cookies pair beautifully.

Pro Tips for Best Results

Bring cream cheese to room temperature before beating to avoid lumps.
Use good-quality semisweet chocolate for the filling, heat gently when melting to avoid seizing.
Watch the topping closely, once it starts bubbling it can brown quickly, stir constantly for even caramelization.
Chill long enough, at least four hours, to allow the filling to firm so slices hold together.
Toast nuts lightly before chopping to boost aroma and crunch without altering the recipe proportions.

Frequently Asked Questions

What is the best crust to use for this pie?
A pre-made graham cracker crust is perfect for this no-bake version, it provides a stable, slightly sweet base with minimal effort. If you prefer to make your own, pulse graham crackers with melted butter and press into a pan, chilling briefly before filling.

Can I make the filling ahead and freeze it?
The filling can be frozen, but store it in an airtight container and thaw overnight in the refrigerator. When ready to use, fold it gently to restore some of the whipped texture before spreading into the crust.

How do I keep the topping from making the filling soggy?
Cool the topping slightly before spreading it over the filling, warm but not hot. This reduces the chance of melting the filling and helps the topping set with a pleasing chew rather than seeping into the filling.

Can I substitute different nuts for pecans?
Yes, you can substitute toasted almonds, walnuts, or even pumpkin seeds for a nut-free crunch substitute. Toasting any nut first deepens the flavor and keeps the texture lively.

Is this pie suitable for warm-weather entertaining?
Absolutely, this no-bake pie is ideal for warm weather since it does not require an oven and serves chilled. Keep it refrigerated until the last moment and serve slices straight from the fridge or after a short rest to slightly soften.

How long will leftovers keep in the refrigerator?
Leftover pie will keep well for up to four days when tightly covered. The topping holds best in the first two days, after that it may soften slightly but will remain delicious.

Final Thoughts

This No-Bake German Chocolate Pie with Coconut Pecan Topping is a joyful blend of creamy chocolate and caramelized crunch, perfect for finish-of-summer gatherings or a cozy weekend treat. It delivers big, nostalgic flavor with minimal fuss, and the make-ahead friendly steps mean you can spend more time with guests and less time at the stove. Invite this pie to your next celebration, and enjoy the way the toasted coconut, pecans, and glossy chocolate filling come together in every satisfying slice. For a savory follow-up idea you can prepare weeks ahead, consider a comforting slow-cooker classic like chicken pot pie for a completely hands-off main that complements your dessert plans.

No-Bake German Chocolate Pie with Coconut Pecan Topping

Author: anastasia-rice
Total Time: 270 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This decadent no-bake pie features a rich chocolate filling and a crunchy coconut pecan topping, perfect for potlucks and gatherings.

Instructions

In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
Add the melted chocolate and vanilla extract; mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the chocolate mixture.
Pour the filling into the pre-made graham cracker crust and spread evenly.
In a small saucepan, combine the shredded coconut, chopped pecans, milk, and brown sugar. Cook over medium heat, stirring frequently, until bubbly and thick.
Remove from heat and let cool slightly before spreading over the chocolate filling.
Chill the pie in the refrigerator for at least 4 hours before serving.