No-Bake German Chocolate Pie

The photo appears to be a No-Bake German Chocolate Pie with a graham-cracker crust, creamy chocolate pudding layer, and coconut-pecan topping. The ingredient list visible in the image matches a recipe using 1¾ cups cold milk and a 9-inch prepared graham-cracker crust.
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Ingredients
Chocolate Pie Layer
1 9-inch prepared graham cracker crust

1 package (3.9 oz / about 110 g) instant chocolate pudding mix

1¾ cups cold milk — approximately 420 ml

1 cup whipped topping — about 240 ml, store-bought or homemade

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 Garnish
Extra pecans

Shaved white chocolate

A little toasted coconut

Chocolate shavings

These quantities make approximately 8 slices.
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Detailed Method
1. Make the chocolate layer
Pour the 1¾ cups of very cold milk into a mixing bowl.

Add the instant chocolate pudding mix.

Whisk vigorously for about 2 minutes.

The pudding should become noticeably thick, and the whisk should leave visible lines through it. Using genuinely cold milk is important for getting the instant pudding to set properly.
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2. Add the whipped topping
Add 1 cup whipped topping.

Using a spatula, gently fold it into the chocolate pudding.

Don’t beat or aggressively stir it—the gentle folding keeps the filling light and fluffy.
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3. Fill the crust
Spoon the chocolate mixture into the prepared 9-inch graham-cracker crust.

Spread it evenly all the way to the edges.

Place the crust in the refrigerator while you prepare the topping.

4. Make the coconut-pecan topping
In another bowl combine:

1 cup shredded coconut

½ cup chopped pecans

½ cup sweetened condensed milk

2 tablespoons melted butter

½ teaspoon vanilla

Pinch of salt

Stir until the coconut and pecans are completely coated and the mixture looks thick and sticky.
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Optional but recommended: toast the nuts and coconut
For a deeper flavor, toast the pecans and coconut in a dry skillet for about 4 minutes, stirring frequently so they don’t burn.

Let them cool before mixing them into the topping.

5. Assemble
Spoon the coconut-pecan mixture over the chocolate pudding layer.

Gently spread it across the top.

Don’t press down hard, because you want to keep the chocolate and coconut layers distinct.
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6. Chill
Cover the pie and refrigerate for at least 4 hours.

For the cleanest slices and firmest topping, overnight chilling is even better.
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Before serving, add extra pecans or shaved white chocolate if desired.

For neat slices, run a knife under hot water, wipe it dry, and slice. Repeat between cuts.

All About the Nuts
What nuts are in this recipe?
The traditional nut in this version is pecan—½ cup chopped pecans in the topping, with additional pecans optionally used for decoration.
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Can I use walnuts?
Yes. Walnuts can replace pecans at approximately a 1:1 volume ratio. The flavor will be somewhat different, but the texture works well.
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Can I leave out the nuts?
Absolutely. For a nut-free version, omit the pecans. The topping will still work, although it will have less crunch.

You can replace them with:

Extra toasted coconut

Toasted sunflower seeds

Pumpkin seeds/pepitas, if seeds are acceptable

Simply leave them out

Important: if you’re making this for someone with a nut allergy, check the labels of the graham crust, pudding mix, whipped topping, chocolate garnish, coconut, and other packaged ingredients for allergen statements and cross-contact warnings.

Is coconut a tree nut?
No. Coconut is botanically a fruit rather than a tree nut, although coconut allergy and cross-contact can still be relevant for some individuals. Follow the specific allergy guidance of the person you’re serving.
Recipe Q&A
Can I make this without baking anything?
Yes. This is a completely no-bake pie. The refrigerator sets the pudding and topping.
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Why is my pudding layer runny?
The biggest issue is usually milk temperature or quantity. Use milk directly from the refrigerator and measure the 1¾ cups accurately. Too much milk can leave the pudding soft.
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Can I use homemade whipped cream?
Yes. Homemade whipped cream can be used instead of prepared whipped topping. A stabilized whipped cream is particularly useful if the pie will sit overnight.
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Can I use a chocolate cookie crust?
Yes. A chocolate cookie crust makes the pie more intensely chocolate-flavored.
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Can I make it the day before?
Yes—it’s an excellent make-ahead dessert. Assemble, cover, and refrigerate overnight. The original recipe notes that 12–24 hours can give the pie especially clean slices.
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How long does it last?
Keep it covered in the refrigerator for approximately 4 days. The crust will gradually soften and the coconut texture will change.
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Can I freeze it?
Yes. The assembled pie can be wrapped tightly and frozen for up to about 1 month. Thaw it overnight in the refrigerator before slicing.
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Should I reheat it?
No. This is a chilled dessert and should be served cold.
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Can I reduce the condensed milk?
The recipe specifically uses ½ cup. Avoid adding more because the coconut-pecan topping can become too loose and slide around.
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Can I use unsweetened coconut?
Yes, but the topping will be less sweet and somewhat different in texture. If using unsweetened coconut, you can adjust sweetness to taste.

Can I make individual portions?
Yes. Instead of one pie crust, layer the chocolate mixture and coconut-pecan topping into small dessert cups or jars. This eliminates slicing and works nicely for parties.
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⏱️ Quick Recipe Card
Yield: 8 slices
Prep: about 15 minutes
Chilling: minimum 4 hours
Oven: None

Layer 1:
Chocolate pudding + cold milk → fold in whipped topping → graham crust.

Layer 2:
Coconut + pecans + condensed milk + butter + vanilla + salt.

Finish:
Spread topping over chocolate → refrigerate ≥4 hours → garnish → slice.

Key success tip: Keep the milk very cold, measure it accurately, and don’t rush the 4-hour refrigeration.
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For reference, the recipe source lists approximately 420 calories per slice based on its particular ingredients and an 8-slice yield; nutrition will vary considerably with the crust,

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.