This decadent dessert captures the beloved flavor of a classic German chocolate cake in a stunning, no-bake pie. It features a rich, creamy chocolate filling layered over a crisp cookie crust and crowned with a traditional caramel-like coconut-pecan topping. Impressively delicious and surprisingly simple, it’s the perfect make-ahead dessert for any occasion.
Yields: One 9-inch pie (8-10 servings)
Prep Time: 30 minutes
Chill Time: 4 hours (or overnight)
Ingredients
For the Crust:
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1 ½ cups chocolate cookie crumbs (from about 20 Oreo cookies, filling removed, or graham crackers)
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6 tablespoons unsalted butter, melted
For the Chocolate Filling:
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1 (8 oz) package cream cheese, softened to room temperature
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¼ cup powdered sugar
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1 ½ cups milk chocolate or German sweet chocolate chips, melted and slightly cooled
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1 (8 oz) container frozen whipped topping (e.g., Cool Whip), thawed
For the Coconut-Pecan Topping:
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½ cup evaporated milk
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½ cup packed brown sugar
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¼ cup (½ stick) unsalted butter
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2 large egg yolks, lightly beaten
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut
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½ cup chopped pecans
Instructions:
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