No Bake German Chocolate Pie Christmas is, without a doubt, one of my favorite discoveries for simplifying holiday dessert preparations without sacrificing an ounce of flavor or festive cheer. We all know how demanding the Christmas season can be, with ovens constantly in use and time becoming a precious commodity. That’s precisely why I am so excited to share this incredible recipe with you today.
While the iconic German chocolate cake, known for its unique blend of chocolate, coconut, and pecans, actually has American roots – named after an English-American baker, Samuel German – this pie rendition takes all those beloved elements and transforms them into an even more convenient and equally luxurious treat. Imagine a velvety chocolate base, generously swirled with that classic coconut-pecan frosting, all chilling perfectly in a graham cracker crust.
People absolutely adore this dish not just for its indulgent taste and satisfying texture, combining creamy chocolate with crunchy nuts and chewy coconut, but especially for its sheer convenience. Offering a delightful break from traditional baked goods, our No Bake German Chocolate Pie Christmas allows you to reclaim your oven and your time, making it an ideal choice for busy holiday hosts who still want to impress with a spectacular, stress-free dessert. It’s a delightful centerpiece that promises to be a memorable part of your festive spread!
Ingredients:
-
For the Cookie Crust:
- 2 cups (about 24 full-sized graham crackers or similar digestive biscuits), finely crushed
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar (optional, but adds a nice touch of sweetness)
-
For the Rich Chocolate Filling:
- 8 ounces good quality bittersweet or semi-sweet chocolate, finely chopped or in chips
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter, softened
-
For the Classic Coconut-Pecan Topping:
- 1 cup evaporated milk (not sweetened condensed milk)
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
- Pinch of salt
-
Optional Garnishes:
- Chocolate shavings or curls
- Additional toasted pecan halves
- Whipped cream
Crafting Your Christmas Cookie Crust
Let’s get started on the foundation for our magnificent No Bake German Chocolate Pie Christmas dessert! The crust is so simple but provides that perfect crispy contrast to the creamy fillings. You’ll need a 9-inch pie plate for this, preferably one with slightly higher sides to accommodate all the delicious layers.
- Crush Your Cookies: First, you’ll want to get your cookies finely crushed. I find the easiest way to do this is to place them in a large freezer bag and use a rolling pin to crush them into fine crumbs. Alternatively, a food processor works wonders for this, giving you perfectly uniform crumbs in seconds. You’re aiming for about 2 cups of fine crumbs. If your crumbs are too coarse, the crust might not hold together as well.
- Melt the Butter: In a microwave-safe bowl or a small saucepan over low heat, melt your 1/2 cup of unsalted butter. Ensure it’s fully liquid but not boiling hot.
- Combine Ingredients: In a medium-sized mixing bowl, combine the finely crushed cookie crumbs, the optional 1/4 cup of granulated sugar (I always add it for that extra touch of sweetness!), and the melted butter. Stir these ingredients together thoroughly with a spoon or your hands until all the crumbs are evenly moistened. It should resemble wet sand and hold together when you press it in your hand.
- Press into Pie Plate: Now, transfer the moistened crumbs into your 9-inch pie plate. Using the bottom of a flat glass or your clean hands, firmly press the crumb mixture into the bottom and up the sides of the pie plate. It’s crucial to press it down very tightly and evenly. This ensures your crust holds its shape beautifully and doesn’t crumble when you slice into your pie later. Spend a good few minutes on this step; a well-packed crust is key to a successful no-bake pie.
- Chill the Crust: Once the crust is firmly packed, place the pie plate in the refrigerator for at least 30 minutes. This chilling time allows the butter to solidify, setting the crust and making it firm enough to hold up to the fillings. This is an important step for any no-bake pie! While your crust is chilling, you can begin preparing the fillings.
Creating the Irresistible Coconut-Pecan Topping
This is where the “German Chocolate” magic truly happens! This luscious, gooey topping is what sets our No Bake German Chocolate Pie Christmas apart. It requires a little stovetop action, but it’s totally worth it for that authentic, rich flavor. Don’t be intimidated; I’ll walk you through every step.
- Prepare Your Ingredients: Before you start cooking, have all your ingredients measured out and ready. This is called “mise en place” and it makes the cooking process so much smoother, especially when you’re dealing with a mixture that needs constant stirring. Whisk your four egg yolks in a small bowl and set aside. Have your vanilla, coconut, pecans, and salt ready to go.
- Combine Wet Ingredients: In a medium-heavy bottomed saucepan, combine the evaporated milk, granulated sugar, and 1/2 cup of unsalted butter. Place the saucepan over medium-low heat.
- Heat and Melt: Stir the mixture constantly with a whisk or a wooden spoon until the butter is completely melted and the sugar has dissolved. Bring the mixture to a gentle simmer. You don’t want a rolling boil, just a consistent gentle bubbling.
- Temper the Egg Yolks: This is a crucial step to prevent the egg yolks from scrambling when added to the hot mixture. Slowly drizzle about half a cup of the hot milk mixture into the whisked egg yolks, whisking constantly and vigorously. This warms the yolks gradually. Once incorporated, pour the warmed egg yolk mixture back into the saucepan with the remaining milk mixture, continuing to whisk constantly.
- Cook to Thicken: Continue to cook the mixture over medium-low heat, stirring constantly, for about 8-12 minutes. The mixture will gradually thicken to the consistency of a pourable custard or thick gravy. You’ll know it’s ready when it coats the back of a spoon and leaves a clear path when you draw your finger across it, or when it reaches about 180-190°F (82-88°C) on an instant-read thermometer. Do not stop stirring, as this can cause the mixture to scorch on the bottom or the egg yolks to curdle. Lower the heat if it seems to be cooking too fast.
- Add Final Ingredients: Once thickened, remove the saucepan from the heat. Stir in the vanilla extract, shredded sweetened coconut, chopped pecans, and a pinch of salt. Mix well until everything is evenly distributed.
- Cool Slightly: Allow the topping to cool for about 10-15 minutes, stirring occasionally, before assembling. This helps it to set a bit more and prevents it from melting the chocolate filling below it too much.
Whipping Up the Velvety Chocolate Filling
Now for the decadent heart of our holiday dessert! This rich, creamy chocolate filling is incredibly simple to make and perfectly complements the coconut-pecan topping. It’s truly a star component of our No Bake German Chocolate Pie Christmas.
- Prepare the Chocolate: If you’re using a chocolate bar, make sure it’s finely chopped. Smaller pieces will melt more evenly and quickly. Place the chopped chocolate or chocolate chips in a medium-sized heatproof bowl.
- Heat the Cream: In a small saucepan, combine the heavy cream, sifted powdered sugar, and a pinch of salt. Heat this mixture over medium heat, stirring occasionally, just until it begins to simmer around the edges and tiny bubbles appear. Do not bring it to a rolling boil.
- Melt the Chocolate: Immediately pour the hot cream mixture over the chopped chocolate in the bowl. Let it sit undisturbed for 5 minutes. This allows the heat from the cream to begin melting the chocolate without scorching it.
- Whisk Until Smooth: After 5 minutes, gently whisk the chocolate and cream mixture starting from the center and working your way out, until it’s completely smooth, glossy, and lump-free. It will transform into a beautiful, rich ganache.
- Add Butter and Vanilla: Stir in the softened unsalted butter and vanilla extract until fully incorporated and the mixture is even more silky. The butter adds extra richness and a lovely sheen to the filling.
- Cool Slightly: Allow the chocolate filling to cool at room temperature for about 10-15 minutes, stirring occasionally. It should still be pourable but not piping hot, which will ensure it sets up properly and doesn’t make your crust soggy.
Assembling and Chilling Your Festive Masterpiece
You’re almost there! Now comes the satisfying part of bringing all these delicious components together to create your show-stopping No Bake German Chocolate Pie Christmas. Each layer contributes to a magnificent texture and flavor profile.
- Pour the Chocolate Filling: Retrieve your chilled cookie crust from the refrigerator. Carefully pour the slightly cooled chocolate filling into the crust, spreading it evenly with an offset spatula or the back of a spoon. Make sure it forms a nice, smooth layer.
- Add the Coconut-Pecan Topping: Now, gently spoon the slightly cooled coconut-pecan topping over the chocolate layer. Take care to spread it evenly all the way to the edges of the pie. You can do this by dolloping spoonfuls over the chocolate and then carefully spreading them to meet, being mindful not to mix the layers.
- The Grand Chill: This is perhaps the most important step for a successful no-bake pie. Once assembled, loosely cover the pie with plastic wrap (try to avoid letting the plastic touch the topping) and place it in the refrigerator for at least 4-6 hours, or even better, overnight. Allowing ample chilling time is absolutely critical for the pie to fully set and for the flavors to meld beautifully. If you try to cut it too soon, it will be messy and won’t hold its shape.
Serving Your Spectacular No Bake German Chocolate Pie
After all your hard work and patience, it’s time to enjoy the fruits of your labor! This No Bake German Chocolate Pie Christmas is truly a delightful holiday treat, perfect for any festive gathering.
- Slice and Serve: When you’re ready to serve, remove the pie from the refrigerator. For clean slices, dip a sharp knife in hot water and wipe it clean between each cut. This will help you get those perfect, photo-worthy slices.
- Garnish (Optional): For an extra festive touch and beautiful presentation, I love to garnish each slice. A dollop of fresh whipped cream, a sprinkle of chocolate shavings or curls, or a few extra toasted pecan halves on top really elevate the pie’s appearance and taste.
- Storage: Store any leftover pie, tightly covered, in the refrigerator for up to 3-4 days. While it might be tempting to leave it out, the freshness and integrity of the fillings are best preserved when chilled. It’s unlikely you’ll have much left, though, because this pie disappears fast!
My Personal Tip for the Perfect Christmas Pie:
This No Bake German Chocolate Pie Christmas is a fantastic make-ahead dessert, which is a lifesaver during the busy holiday season. You can prepare it a day in advance, allowing it to chill overnight, and then simply pull it out of the fridge when you’re ready to serve. This strategy not only ensures it’s perfectly set but also frees you up to enjoy your guests and other festivities without last-minute dessert stress. The flavors deepen beautifully with a bit of time, making it an even more spectacular treat. I really hope you enjoy making and sharing this delightful, easy-to-prepare pie!
Ingredients:
-
For the Cookie Crust:
- 2 cups (about 24 full-sized graham crackers or similar digestive biscuits), finely crushed
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar (optional, but adds a nice touch of sweetness)
-
For the Rich Chocolate Filling:
- 8 ounces good quality bittersweet or semi-sweet chocolate, finely chopped or in chips
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter, softened
-
For the Classic Coconut-Pecan Topping:
- 1 cup evaporated milk (not sweetened condensed milk)
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
- Pinch of salt
-
Optional Garnishes:
- Chocolate shavings or curls
- Additional toasted pecan halves
- Whipped cream
Crafting Your Christmas Cookie Crust
Let’s get started on the foundation for our magnificent No Bake German Chocolate Pie Christmas dessert! The crust is so simple but provides that perfect crispy contrast to the creamy fillings. You’ll need a 9-inch pie plate for this, preferably one with slightly higher sides to accommodate all the delicious layers.
- Crush Your Cookies: First, you’ll want to get your cookies finely crushed. I find the easiest way to do this is to place them in a large freezer bag and use a rolling pin to crush them into fine crumbs. Alternatively, a food processor works wonders for this, giving you perfectly uniform crumbs in seconds. You’re aiming for about 2 cups of fine crumbs. If your crumbs are too coarse, the crust might not hold together as well.
- Melt the Butter: In a microwave-safe bowl or a small saucepan over low heat, melt your 1/2 cup of unsalted butter. Ensure it’s fully liquid but not boiling hot.
- Combine Ingredients: In a medium-sized mixing bowl, combine the finely crushed cookie crumbs, the optional 1/4 cup of granulated sugar (I always add it for that extra touch of sweetness!), and the melted butter. Stir these ingredients together thoroughly with a spoon or your hands until all the crumbs are evenly moistened. It should resemble wet sand and hold together when you press it in your hand.
- Press into Pie Plate: Now, transfer the moistened crumbs into your 9-inch pie plate. Using the bottom of a flat glass or your clean hands, firmly press the crumb mixture into the bottom and up the sides of the pie plate. It’s crucial to press it down very tightly and evenly. This ensures your crust holds its shape beautifully and doesn’t crumble when you slice into your pie later. Spend a good few minutes on this step; a well-packed crust is key to a successful no-bake pie.
- Chill the Crust: Once the crust is firmly packed, place the pie plate in the refrigerator for at least 30 minutes. This chilling time allows the butter to solidify, setting the crust and making it firm enough to hold up to the fillings. This is an important step for any no-bake pie! While your crust is chilling, you can begin preparing the fillings.
Creating the Irresistible Coconut-Pecan Topping
This is where the “German Chocolate” magic truly happens! This luscious, gooey topping is what sets our No Bake German Chocolate Pie Christmas apart. It requires a little stovetop action, but it’s totally worth it for that authentic, rich flavor. Don’t be intimidated; I’ll walk you through every step.
- Prepare Your Ingredients: Before you start cooking, have all your ingredients measured out and ready. This is called “mise en place” and it makes the cooking process so much smoother, especially when you’re dealing with a mixture that needs constant stirring. Whisk your four egg yolks in a small bowl and set aside. Have your vanilla, coconut, pecans, and salt ready to go.
- Combine Wet Ingredients: In a medium-heavy bottomed saucepan, combine the evaporated milk, granulated sugar, and 1/2 cup of unsalted butter. Place the saucepan over medium-low heat.
- Heat and Melt: Stir the mixture constantly with a whisk or a wooden spoon until the butter is completely melted and the sugar has dissolved. Bring the mixture to a gentle simmer. You don’t want a rolling boil, just a consistent gentle bubbling.
- Temper the Egg Yolks: This is a crucial step to prevent the egg yolks from scrambling when added to the hot mixture. Slowly drizzle about half a cup of the hot milk mixture into the whisked egg yolks, whisking constantly and vigorously. This warms the yolks gradually. Once incorporated, pour the warmed egg yolk mixture back into the saucepan with the remaining milk mixture, continuing to whisk constantly.
- Cook to Thicken: Continue to cook the mixture over medium-low heat, stirring constantly, for about 8-12 minutes. The mixture will gradually thicken to the consistency of a pourable custard or thick gravy. You’ll know it’s ready when it coats the back of a spoon and leaves a clear path when you draw your finger across it, or when it reaches about 180-190°F (82-88°C) on an instant-read thermometer. Do not stop stirring, as this can cause the mixture to scorch on the bottom or the egg yolks to curdle. Lower the heat if it seems to be cooking too fast.
- Add Final Ingredients: Once thickened, remove the saucepan from the heat. Stir in the vanilla extract, shredded sweetened coconut, chopped pecans, and a pinch of salt. Mix well until everything is evenly distributed.
- Cool Slightly: Allow the topping to cool for about 10-15 minutes, stirring occasionally, before assembling. This helps it to set a bit more and prevents it from melting the chocolate filling below it too much.
Whipping Up the Velvety Chocolate Filling
Now for the decadent heart of our holiday dessert! This rich, creamy chocolate filling is incredibly simple to make and perfectly complements the coconut-pecan topping. It’s truly a star component of our No Bake German Chocolate Pie Christmas.
- Prepare the Chocolate: If you’re using a chocolate bar, make sure it’s finely chopped. Smaller pieces will melt more evenly and quickly. Place the chopped chocolate or chocolate chips in a medium-sized heatproof bowl.
- Heat the Cream: In a small saucepan, combine the heavy cream, sifted powdered sugar, and a pinch of salt. Heat this mixture over medium heat, stirring occasionally, just until it begins to simmer around the edges and tiny bubbles appear. Do not bring it to a rolling boil.
- Melt the Chocolate: Immediately pour the hot cream mixture over the chopped chocolate in the bowl. Let it sit undisturbed for 5 minutes. This allows the heat from the cream to begin melting the chocolate without scorching it.
- Whisk Until Smooth: After 5 minutes, gently whisk the chocolate and cream mixture starting from the center and working your way out, until it’s completely smooth, glossy, and lump-free. It will transform into a beautiful, rich ganache.
- Add Butter and Vanilla: Stir in the softened unsalted butter and vanilla extract until fully incorporated and the mixture is even more silky. The butter adds extra richness and a lovely sheen to the filling.
- Cool Slightly: Allow the chocolate filling to cool at room temperature for about 10-15 minutes, stirring occasionally. It should still be pourable but not piping hot, which will ensure it sets up properly and doesn’t make your crust soggy.
Assembling and Chilling Your Festive Masterpiece
You’re almost there! Now comes the satisfying part of bringing all these delicious components together to create your show-stopping No Bake German Chocolate Pie Christmas. Each layer contributes to a magnificent texture and flavor profile.
- Pour the Chocolate Filling: Retrieve your chilled cookie crust from the refrigerator. Carefully pour the slightly cooled chocolate filling into the crust, spreading it evenly with an offset spatula or the back of a spoon. Make sure it forms a nice, smooth layer.
- Add the Coconut-Pecan Topping: Now, gently spoon the slightly cooled coconut-pecan topping over the chocolate layer. Take care to spread it evenly all the way to the edges of the pie. You can do this by dolloping spoonfuls over the chocolate and then carefully spreading them to meet, being mindful not to mix the layers.
- The Grand Chill: This is perhaps the most important step for a successful no-bake pie. Once assembled, loosely cover the pie with plastic wrap (try to avoid letting the plastic touch the topping) and place it in the refrigerator for at least 4-6 hours, or even better, overnight. Allowing ample chilling time is absolutely critical for the pie to fully set and for the flavors to meld beautifully. If you try to cut it too soon, it will be messy and won’t hold its shape.
Serving Your Spectacular No Bake German Chocolate Pie
After all your hard work and patience, it’s time to enjoy the fruits of your labor! This No Bake German Chocolate Pie Christmas is truly a delightful holiday treat, perfect for any festive gathering.
- Slice and Serve: When you’re ready to serve, remove the pie from the refrigerator. For clean slices, dip a sharp knife in hot water and wipe it clean between each cut. This will help you get those perfect, photo-worthy slices.
- Garnish (Optional): For an extra festive touch and beautiful presentation, I love to garnish each slice. A dollop of fresh whipped cream, a sprinkle of chocolate shavings or curls, or a few extra toasted pecan halves on top really elevate the pie’s appearance and taste.
- Storage: Store any leftover pie, tightly covered, in the refrigerator for up to 3-4 days. While it might be tempting to leave it out, the freshness and integrity of the fillings are best preserved when chilled. It’s unlikely you’ll have much left, though, because this pie disappears fast!
My Personal Tip for the Perfect Christmas Pie:
This No Bake German Chocolate Pie Christmas is a fantastic make-ahead dessert, which is a lifesaver during the busy holiday season. You can prepare it a day in advance, allowing it to chill overnight, and then simply pull it out of the fridge when you’re ready to serve. This strategy not only ensures it’s perfectly set but also frees you up to enjoy your guests and other festivities without last-minute dessert stress. The flavors deepen beautifully with a bit of time, making it an even more spectacular treat. I really hope you enjoy making and sharing this delightful, easy-to-prepare pie!
Conclusion:
And there you have it! We’ve journeyed through the creation of what I truly believe is not just a dessert, but a delightful culinary experience, especially when the holiday season rolls around. This particular recipe for a magnificent
No Bake German Chocolate Pie Christmas is, in my humble opinion, an absolute game-changer for anyone seeking to impress their guests without the usual stress and extensive time commitment often associated with decadent holiday baking. It embodies everything you could wish for in a festive treat: rich, complex flavors, a satisfying array of textures, and an undeniable “wow” factor, all achieved with astonishing ease. The deep, fudgy chocolate filling, combined with the signature gooey, sweet coconut and pecan topping, creates a symphony on the palate that is both comforting and incredibly luxurious.
I can’t emphasize enough how much of a lifesaver the “no-bake” aspect is, particularly during the bustling Christmas period. Imagine your oven is already packed with turkeys, hams, or countless roasted vegetables. This pie liberates you from oven duty, allowing you to reclaim precious time and focus on the joy of holiday gatherings, decorating, or simply relaxing with loved ones. It’s a perfect solution for new bakers who might feel intimidated by complex oven-baked recipes, or for seasoned cooks who simply want a stunning dessert without the fuss. The way it effortlessly comes together, chilling into a firm, sliceable masterpiece, makes it feel like pure magic. Every bite is a testament to how extraordinary simplicity can truly be when the flavors are perfectly balanced and meticulously chosen.
Serving Suggestions to Elevate Your Pie
While this pie is undoubtedly a showstopper all on its own, there are several ways to elevate its presentation and flavor profile even further. I love serving a generous slice with a dollop of freshly whipped cream, perhaps lightly sweetened with a touch of vanilla bean paste, which adds a beautiful contrast in texture and a creamy lightness. For an extra touch of elegance and visual appeal, consider garnishing with a few curls of dark chocolate, a dusting of high-quality cocoa powder, or a sprinkle of extra toasted pecans and shredded coconut just before serving. A single, vibrant maraschino cherry or a few fresh raspberries can also add a pop of color and a hint of tartness that beautifully cuts through the richness of the pie, making each bite even more exciting. Don’t be shy about experimenting with how you present it; remember, we eat with our eyes first!
Creative Variations for Your Culinary Adventure
If you’re feeling adventurous, don’t hesitate to put your own spin on this marvelous dessert. For instance, while the chocolate cookie crust is wonderfully classic, a graham cracker crust could offer a slightly different sweet and crunchy base. Alternatively, for those who adore a hint of spice, a crushed ginger snap cookie crust would introduce a warm, festive note that pairs beautifully with the German chocolate flavors, making it even more aligned with the spirit of a
No Bake German Chocolate Pie Christmas. You could also experiment with the filling itself; a tiny splash of rum extract or even a dash of coffee liqueur could deepen the chocolate flavor, adding a sophisticated nuance that grown-ups will certainly appreciate. For an even more decadent topping, a light drizzle of salted caramel sauce over the coconut-pecan layer would be absolutely divine, introducing another layer of sweet-and-savory complexity. And for entertaining, think about individual portions! This pie adapts beautifully to being made in mini pie shells or layered in elegant dessert glasses for a charming, easy-to-serve treat.
Your Invitation to Indulge and Share!
So, my dear friends, I wholeheartedly urge you to set aside any trepidation and give this incredible
No Bake German Chocolate Pie Christmas recipe a try. I am genuinely confident that once you experience the sheer joy of creating something so utterly delicious with such minimal fuss, it will undoubtedly earn a permanent spot in your holiday dessert rotation for years to come. Imagine the smiles on your family’s faces, the compliments from your guests, all thanks to a dessert that allowed you to enjoy the festivities rather than being chained to the kitchen. It’s not just about the pie; it’s about making cherished memories around the table, sharing good food and great company.
And when you do make it, I would absolutely, truly love to hear about your experience! What did you think? Did you try any variations? What were your family’s reactions? Please, don’t hesitate to share your culinary adventures, your stunning photos, or any creative tweaks you came up with in the comments section, or tag me on your favorite social media platform. Your stories and successes inspire me endlessly, and I can’t wait to see how this wonderful pie brightens your holiday season. Let’s make this Christmas deliciously unforgettable, one stress-free, magnificent slice at a time!
No-Bake German Chocolate Pie Christmas
A luscious and convenient No-Bake German Chocolate Pie perfect for Christmas. Featuring a rich, creamy filling of chocolate, butter, sugar, eggs, milk, vanilla, and salt, generously mixed with classic coconut and pecans, all set in a pre-baked chocolate pie crust. A stress-free festive dessert.
Ingredients
-
1 (9 inch) pre-baked chocolate pie crust
-
1 cup (2 sticks) unsalted butter, softened
-
1 1/2 cups granulated sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
1/2 cup unsweetened cocoa powder
-
1/4 teaspoon salt
-
1/4 cup milk
-
1 cup chopped pecans
-
1 cup shredded sweetened coconut
Instructions
-
Step 1
In a medium saucepan, combine softened unsalted butter, granulated sugar, large eggs, unsweetened cocoa powder, salt, and milk. -
Step 2
Cook the mixture over medium-low heat, stirring constantly, for 10-15 minutes, until it thickens to a pudding-like consistency. Do not allow it to boil vigorously. -
Step 3
Remove the saucepan from heat and stir in the vanilla extract. -
Step 4
Fold in the chopped pecans and shredded sweetened coconut until they are evenly distributed throughout the filling. -
Step 5
Pour the warm filling into the pre-baked 9-inch chocolate pie crust, spreading it evenly. -
Step 6
Chill the pie in the refrigerator for at least 6 hours, or preferably overnight, until it is completely set. -
Step 7
For clean slices, dip a sharp knife in hot water and wipe it clean between each cut. Serve the pie chilled.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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