No-Bake German Chocolate Pie

Absolutely! Here’s a full, detailed recipe for a delicious No-Bake German Chocolate Pie. I’ll include every step so it’s easy to follow. 🍫🥧

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No-Bake German Chocolate Pie

Ingredients

For the crust:

• 1 ½ cups chocolate wafer crumbs (or crushed chocolate cookies)

• ¼ cup unsweetened cocoa powder (optional, for extra chocolate flavor)

• 6 tablespoons unsalted butter, melted

• 2 tablespoons sugar (optional, depending on sweetness of cookies)

For the chocolate filling:

• 1 (8 oz) package cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• 1 cup semi-sweet chocolate chips or chopped chocolate

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream, chilled

For the coconut-pecan topping:

• ¾ cup sweetened shredded coconut

• ½ cup chopped pecans

• ¼ cup brown sugar

• 2 tablespoons unsalted butter

• 2 tablespoons heavy cream

• 1 teaspoon vanilla extract

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Directions

1. Prepare the crust:

1. In a medium bowl, combine chocolate wafer crumbs, cocoa powder (if using), sugar, and melted butter.

2. Stir until all crumbs are evenly coated and the mixture sticks together when pressed.

3. Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly.

4. Chill in the refrigerator for at least 30 minutes to set while preparing the filling.

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2. Make the chocolate filling:

1. In a medium microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until smooth. Let it cool slightly.

2. In a large mixing bowl, beat the cream cheese until smooth.

3. Add the sweetened condensed milk and vanilla extract, mixing until fully combined.

4. Fold in the melted chocolate gently until the mixture is smooth and even.

5. In a separate bowl, whip the chilled heavy cream to soft peaks.

6. Fold the whipped cream into the chocolate mixture gently. Be careful not to overmix; you want it light and fluffy.

7. Pour the chocolate filling into the prepared crust, smoothing the top with a spatula.

8. Refrigerate while preparing the topping.

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3. Make the coconut-pecan topping:

1. In a small skillet over medium heat, melt butter.

2. Add brown sugar, heavy cream, shredded coconut, and chopped pecans.

3. Stir constantly for 3–5 minutes until the mixture is well combined and slightly caramelized. Remove from heat and stir in vanilla extract.

4. Let it cool slightly before spreading evenly over the chocolate filling.

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4. Chill the pie:

• Cover the pie and refrigerate for at least 4 hours, preferably overnight, to let it set completely.

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5. Serve:

• Slice and serve chilled. Optional: garnish with extra whipped cream or chocolate shavings for a fancier touch.

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Tips for Best Results

• Use room temperature cream cheese to avoid lumps in the filling.

• If the topping is too runny, cook it a bit longer until it thickens.

• For an extra rich flavor, use dark chocolate instead of semi-sweet chocolate chips.

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This pie is rich, creamy, and full of chocolate and coconut-pecan flavor—but without turning on the oven! Perfect for holidays, birthdays, or anytime you want a decadent treat. 😋