When my mother-in-law first brought this pie to a family gathering, I thought she’d spent hours in the kitchen making it from scratch. The rich chocolate layer topped with that signature coconut-pecan mixture looked so fancy and perfect.
Then she told me it was a no-bake recipe that took her fifteen minutes to put together. I practically demanded the recipe on the spot, and now it’s become my go-to dessert whenever I need something impressive but don’t have time to actually bake.
This pie has all the flavors of traditional German chocolate cake but without any of the work. No mixing cake batter, no waiting for layers to bake and cool, and definitely no frosting disasters. Just mix, layer, and chill.
Why You’ll Love This Recipe
It’s absolutely foolproof. If you can mix pudding and spread toppings, you can make this pie perfectly every single time.
The flavor combination is incredible. Rich chocolate pudding paired with that sweet coconut-pecan topping creates the perfect balance that everyone remembers from classic German chocolate cake.
Perfect for hot summer days when you don’t want to turn on the oven. The cool, creamy texture is exactly what you want when it’s sweltering outside.
This feeds a crowd and looks impressive enough for special occasions, but it’s easy enough for a regular weeknight dessert when you want something special.
Recipe Tips for Success
Toast your coconut and pecans lightly in a dry pan before mixing them into the topping. This adds so much more flavor and gives the topping better texture.
Use a sharp knife dipped in warm water to cut clean slices. Wipe the knife between cuts for the prettiest presentation.
Cover the pie tightly with plastic wrap while chilling to prevent it from absorbing other flavors from the refrigerator.
Let the pie sit at room temperature for 5 minutes before cutting if it’s been chilled overnight. This makes slicing much easier.
What You’ll Need
For the Chocolate Base:
- 1 (9-inch) prepared graham cracker crust
- 1 (3.9 oz) package instant chocolate pudding mix
- 1¾ cups cold milk
- 1 cup whipped topping (Cool Whip or homemade)
For the Coconut-Pecan Topping:
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 2 tablespoons butter, melted
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: shaved white chocolate or extra pecans for garnish
Step by Step Instructions
1. Make the chocolate layer
In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes. The milk needs to be cold for this to work properly.
2. Add the whipped topping
Gently fold in the whipped topping until fully combined and smooth. Don’t overmix or you’ll deflate the airiness.
3. Fill the crust
Pour the chocolate mixture into the prepared graham cracker crust, spreading it evenly with a spatula.
4. Make the coconut-pecan topping
In a separate bowl, combine the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt. Mix well until everything is evenly coated.
5. Add the topping layer
Spread the coconut-pecan mixture evenly over the chocolate layer, making sure to cover it completely.
6. Chill and set
Refrigerate the pie for at least 4 hours or until completely set. Cover with plastic wrap to prevent the surface from drying out.
7. Garnish and serve
Before serving, add shaved white chocolate or extra pecans if desired. Cut into slices and serve chilled.
Variations to Try
Make it extra decadent by drizzling melted chocolate over the coconut-pecan layer before chilling.
Try using different flavors of instant pudding like butterscotch or vanilla for a completely different taste experience.
Add mini chocolate chips to the coconut-pecan mixture for extra chocolate flavor throughout.
For a tropical twist, add some toasted macadamia nuts along with the pecans.
Make individual servings in mason jars or small glasses for a cute presentation at parties.
Serving Suggestions
This pie is rich enough to stand on its own, but a small dollop of whipped cream on the side never hurts.
Fresh berries make a nice contrast to all that chocolate and coconut sweetness.
Serve it with hot coffee or cold milk to balance the richness.
For special occasions, dust the serving plates with a little cocoa powder before placing the pie slices for a restaurant-style presentation.