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- 1 pre-made graham cracker crust - 1 cup semi-sweet chocolate chips - 1 cup heavy whipping cream - 1/2 cup sweetened shredded coconut - 1/2 cup chopped pecans - 1/2 cup granulated sugar - 1/4 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - Pinch of salt You can swap the graham cracker crust for a cookie crust if you like. An Oreo crust adds a great flavor twist. If you want to avoid nuts, leave out the pecans. You can also replace them with more coconut. For a lighter touch, try using coconut cream instead of heavy cream. The semi-sweet chocolate chips give the pie its rich chocolate flavor. They melt down easily and mix well with cream. Heavy whipping cream makes the filling light and fluffy. It whips to soft peaks, which creates a nice texture. Sweetened shredded coconut adds a chewy bite and sweetness. Chopped pecans give crunch and a nutty taste. Cocoa powder deepens the chocolate flavor and adds richness. Finally, vanilla extract brings warmth and enhances all the flavors. {{ingredient_image_1}} First, grab a microwave-safe bowl. Add 1 cup of semi-sweet chocolate chips to it. Heat the chocolate in the microwave for 30 seconds. Take it out and stir. If it isn't smooth, heat it again for 15 seconds. Repeat until the chocolate melts completely. Let it cool for a bit. This step is key for a creamy filling. Next, take another bowl. Pour in 1 cup of heavy whipping cream. Use an electric mixer to whip the cream. Keep mixing until soft peaks start to form. Then, add 1/2 cup of granulated sugar, 1/4 cup of unsweetened cocoa powder, 1 teaspoon of vanilla extract, and a pinch of salt. Keep whipping until you see stiff peaks. This makes your filling light and fluffy. Now it's time to mix! Gently fold the melted chocolate into the whipped cream. Be careful not to deflate the cream. Once blended, add 1/2 cup of sweetened shredded coconut and 1/2 cup of chopped pecans. Fold them in lightly. Next, spoon the mixture into your pre-made graham cracker crust. Spread it evenly. Cover the pie with plastic wrap and place it in the fridge for at least 4 hours. This helps it set perfectly. Enjoy the process; you’re making a pie that everyone will love! To make whipped cream that stands tall, use cold heavy cream. Start with an electric mixer and beat it on medium speed. Watch for soft peaks first. Then, slowly add granulated sugar, cocoa powder, vanilla extract, and a pinch of salt. Keep mixing until you see stiff peaks. This means the cream holds its shape and won’t fall. If you over-mix, it may turn into butter. So, stop once you see those perfect peaks. Folding is key to keeping your mixture light. Use a rubber spatula for this task. Start by adding a small amount of the chocolate mix to the whipped cream. Gently stir it in to lighten the cream. Then, add the rest of the chocolate. Use a sweeping motion to combine, but be careful not to deflate the whipped cream. When you add coconut and pecans, fold them in gently. This keeps the texture airy and fluffy. After filling your graham cracker crust, cover it well with plastic wrap. Refrigerate the pie for at least 4 hours. This waiting time helps the filling set properly. If you want a firmer pie, let it chill overnight. The longer it cools, the better the flavors blend. Before serving, check that it holds its shape. If it feels too soft, let it chill a bit longer. Enjoy the sweet reward of your patience! Pro Tips Chocolate Tempering: Ensure the melted chocolate is slightly cooled before folding it into the whipped cream. This helps maintain the lightness of the whipped cream and prevents it from collapsing. Whipping Cream: For the best results, use cold heavy cream and chill your mixing bowl and beaters beforehand. This can help achieve a better volume and stability in your whipped cream. Setting Time: Allow the pie to set in the refrigerator for at least 4 hours, or overnight if possible. This ensures a firmer texture and makes it easier to slice. Garnishing: For a decorative touch, add extra whipped cream, toasted coconut, and pecans on top just before serving. This enhances both the visual appeal and the flavor of the pie. {{image_2}} You can change the crust for a new twist. An Oreo crust adds a rich, chocolatey flavor. Just crush the Oreos and mix them with melted butter. You can also try an almond crust. It gives a nutty taste. Blend almond flour with butter and press it into a pie dish. Both options make the pie unique. A little twist in flavor can make this pie even better. Try adding a splash of coffee. It enhances the chocolate flavor and adds depth. You can also use different nuts. Walnuts work well if you want a stronger taste. Just chop them up and fold them in like pecans. How you serve the pie can impress your guests. Garnish with whipped cream on top. A sprinkle of coconut makes it look pretty. Adding extra chopped nuts can also be nice. Use a chocolate drizzle for a fancy touch. These small details make your no-bake German chocolate pie stand out. To keep your No-Bake German Chocolate Pie fresh, store it in the fridge. Wrap the pie in plastic wrap to avoid drying out. If you have slices left, place them in an airtight container. This helps keep the pie moist and tasty. You can freeze this pie if you want to save it for later. First, wrap it tightly in plastic wrap. Then, place it in a freezer-safe container. This way, it stays fresh for up to three months. When you're ready to eat it, thaw the pie in the fridge overnight. In the fridge, your No-Bake German Chocolate Pie will last for about five days. After that, it may lose its flavor and texture. Always check for any signs of spoilage before enjoying it again. Yes, you can make this pie ahead of time. This pie actually tastes better if you let it chill overnight. Just cover it well with plastic wrap or foil. It stays fresh in the fridge for up to three days. This makes it perfect for parties or family gatherings! You will know the pie is set when it feels firm to the touch. After chilling for at least four hours, check the center. If it holds its shape without sinking, it is ready to serve. You can also gently shake the pie; if the filling jiggles slightly, it needs more time. If you don't have heavy cream, you can use coconut cream instead. Just chill a can of coconut milk overnight, then scoop out the cream. Another option is to use a mixture of milk and butter. For every cup of heavy cream, mix 3/4 cup of milk with 1/4 cup of melted butter. This gives a similar richness. This blog post covered all the essential steps for making your pie. We explored the key ingredients and how to melt chocolate and whip cream. I shared tips for achieving the best texture and ways to present your dessert beautifully. Remember, you can always make fun variations to suit your taste. Store leftovers properly to enjoy later. With these tips, you can create a delicious pie that impresses everyone. Dive in and bake with confidence!

No-Bake German Chocolate Pie

A delicious and easy no-bake pie featuring a rich chocolate filling with coconut and pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine German
Servings 8
Calories 350 kcal

Ingredients
  

  • 1 pre-made graham cracker crust
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • In a microwave-safe bowl, heat the chocolate chips for 30 seconds and stir. Repeat in 15-second increments until the chocolate is completely melted and smooth. Set aside to cool slightly.
  • In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form. Gradually add the granulated sugar, cocoa powder, vanilla extract, and a pinch of salt while continuing to whip until stiff peaks form.
  • Gently fold the melted chocolate into the whipped cream mixture until well combined.
  • Add the shredded coconut and chopped pecans, folding them in delicately to maintain the lightness of the mixture.
  • Spoon the chocolate filling into the prepared graham cracker crust, spreading it evenly.
  • Cover the pie with plastic wrap and refrigerate for at least 4 hours or until it’s set.
  • For serving, slice the pie into wedges and garnish with additional whipped cream, sprinkles of coconut, and chopped pecans, if desired.

Notes

Chill the pie for at least 4 hours for best results.
Keyword chocolate, dessert, no-bake, pie