No-Bake German Pecan Chocolate Pie
Imagine sinking into creamy layers of velvety cheesecake, dreamy chocolate pudding, and toasted coconut—pure bliss in pie form, without turning on the oven. This no-bake delight is rich, comforting, and joyfully easy; perfect for when life’s busy but you still want to treat your loved ones (or yourself!) to something special. It’s like giving yourself a chocolatey hug, sunshine included.
Equipment
- 9-inch pie plate
- Mixing Bowls
- Hand mixer
- Skillet
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs chocolate or honey
- 1/2 cup pecans finely chopped
- 6 tbsp butter melted
Cheesecake Layer
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping e.g., Cool Whip
Chocolate Layer
- 1 box instant chocolate pudding mix 3.9 oz
- 1 1/2 cups milk cold
- whipped topping optional, for extra creaminess
Toppings
- 1/2 cup sweetened shredded coconut toasted
- 1/4 cup pecan halves for decoration
Instructions
- In a bowl, combine graham cracker crumbs, chopped pecans, and melted butter. Press firmly into a 9-inch pie plate and chill to set.
- Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla. Fold in whipped topping. Spread evenly over crust and refrigerate.
- Whisk pudding mix with cold milk for 2 minutes until thickened. Fold in optional whipped topping. Spread over cheesecake layer.
- Toast coconut in a dry skillet over medium-low heat until golden and fragrant. Let cool.
- Sprinkle toasted coconut over pudding layer. Decorate with pecan halves. Chill at least 2 hours, ideally overnight, before serving.
Notes
For a Southern-inspired charm, arrange pecan halves in a petal pattern on top. Overnight chilling gives the cleanest slices.