My No-Bake German Chocolate Pie is a festive treat that’s perfect for the holidays. It’s rich, decadent, and so simple to make. The creamy filling, combined with the nutty pecans and sweet coconut, creates a delightful experience that everyone will love.
This recipe reminds me of my Dad, James. Every Christmas, he would whip up something special in the kitchen. When I made this pie last year, memories of those cheerful moments flooded back. It’s a sweet reminder of family traditions.
Your Ingredients List
- 1 (9 inch) pre-baked chocolate pie crust
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
My Go-To Equipment
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Pie dish
The Simple Steps to Follow
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, salt, and milk until smooth.
- Gradually add the cocoa mixture to the butter mixture, beating until well combined.
- Fold in the chopped pecans and shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Chill the pie in the refrigerator for at least 4 hours, or until firm.
- Serve cold.
Healthy Twists on a Classic
For a lighter version, you can use Greek yogurt instead of butter. This gives it a creamy texture while cutting down on the fat. You might also try using a sugar substitute if you want to reduce sugar. Just ensure it’s suitable for baking.
Serving Suggestions From My Table
Serve this pie chilled with a dollop of whipped cream on top. A sprinkle of extra pecans or coconut can add a nice touch. You can also pair it with a scoop of vanilla ice cream for an extra special treat.
Getting It Just Right
Make sure to chill the pie long enough for it to set. A minimum of four hours is best, but overnight chilling works wonders. When slicing, use a sharp knife dipped in warm water for clean cuts.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days. If you know you won’t finish it quickly, consider slicing it first; it makes it easier to enjoy later.
Enjoy Every Moment
This No-Bake German Chocolate Pie brings joy to any occasion. As we gather around the table, sharing stories and laughter, it’s those little treats that add sweetness to our lives. I hope this pie becomes a cherished tradition in your home.
A Few Common Questions
How do I make the No-Bake German Chocolate Pie?
To make the No-Bake German Chocolate Pie, you’ll start by creaming butter and sugar, adding eggs and vanilla, mixing in a cocoa mixture, folding in pecans and coconut, and finally chilling it in the pie crust.
Can I substitute ingredients in the No-Bake German Chocolate Pie?
Yes, you can substitute Greek yogurt for butter for a lighter option. You can also use a sugar substitute if you want to cut down on sugar.
How long can I store the No-Bake German Chocolate Pie?
You can store the pie in an airtight container in the refrigerator for 3 to 4 days. Just make sure to keep it cold for the best flavor and texture.
Print
No-Bake German Chocolate Pie
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive and decadent no-bake pie featuring a creamy filling with pecans and coconut, perfect for the holidays.
Ingredients
- 1 (9 inch) pre-baked chocolate pie crust
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, salt, and milk until smooth.
- Gradually add the cocoa mixture to the butter mixture, beating until well combined.
- Fold in the chopped pecans and shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Chill the pie in the refrigerator for at least 240 minutes, or until firm.
- Serve cold.
Notes
For a lighter version, substitute Greek yogurt for butter and use a sugar substitute if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: German chocolate pie, no-bake dessert, holiday pie, chocolate dessert, family recipe