Description
This No-Bake German Chocolate Pie is a decadent and easy dessert that combines rich chocolate pudding, sweet coconut, and crunchy pecans in a chocolate cookie crust—perfect for any occasion, especially warm weather.
Ingredients
1 package chocolate pudding mix (instant or homemade)
1 1/4 cups evaporated milk
1 cup sour cream
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/4 cup butter
1 teaspoon vanilla extract
1 prepared chocolate cookie crust (approx. 9-inch)
Instructions
- In a medium bowl, whisk together the chocolate pudding mix and evaporated milk until smooth and thickened.
- Gently fold the sour cream into the chocolate pudding mixture to add a silky texture.
- In a small saucepan, melt butter over low heat. Stir in the shredded coconut, chopped pecans, and vanilla extract. Simmer briefly to combine the flavors.
- Pour half of the chocolate pudding mixture into the prepared chocolate cookie crust. Spoon the coconut-pecan topping over the first layer, then add the remaining pudding mixture on top.
- Refrigerate the pie for at least 4 hours, or until fully set. The longer it chills, the better the flavors meld and the firmer the pie becomes.
Notes
Use dark cocoa powder or high-quality chocolate pudding mix for a richer chocolate flavor.
For a dairy-free version, substitute the sour cream with coconut cream and use a dairy-free pudding mix.
Toast the pecans lightly to enhance their aroma and crunch.
Use a gluten-free chocolate cookie crust for a gluten-free option.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
