No-Bake German Chocolate Pie

 

Ingredients

For the Pie:

1 (9-inch) prepared graham cracker crust (or chocolate cookie crust)

1 (4-serving size) package instant chocolate pudding mix

1 ¾ cups cold milk

For the Coconut-Pecan Topping:

½ cup evaporated milk

½ cup granulated sugar

¼ cup unsalted butter

1 large egg yolk, lightly beaten

½ teaspoon vanilla extract

⅔ cup sweetened shredded coconut

½ cup chopped pecans

Instructions

Step 1: Prepare the Chocolate Pudding Layer

Whisk the pudding mix and cold milk in a medium bowl for 2 minutes until smooth. Let it sit for 5 minutes to thicken.

Pour into the graham cracker crust, spread evenly, and refrigerate for 30 minutes.

Step 2: Make the Coconut-Pecan Topping

In a saucepan, combine evaporated milk, sugar, butter, and egg yolk. Cook over medium heat, stirring constantly, until it thickens and begins to boil (about 7–10 minutes).

Boil for 1 minute, then remove from heat. Stir in vanilla, coconut, and pecans. Cool for 10–15 minutes, stirring occasionally.

Step 3: Assemble the Pie

Spoon the cooled topping over the pudding layer. Spread evenly with a spatula.

Step 4: Chill and Serve

Chill the pie for 2–3 hours until set. Slice and serve with whipped cream, chocolate shavings, or extra pecans if desired.