A rich, creamy no-bake pie with the classic flavors of German chocolate cake, featuring a luscious coconut-pecan filling atop a buttery graham cracker crust. Perfect for when you want a decadent dessert without turning on the oven!
Ingredients:
1 graham cracker pie crust (store-bought or homemade)
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecans
1/4 teaspoon salt
Directions:
In a medium saucepan, combine the chocolate chips, heavy cream, sweetened condensed milk, and butter. Heat over medium heat, stirring constantly until the chocolate is completely melted and smooth.
Remove from heat and stir in the vanilla extract. Allow the mixture to cool for a few minutes before pouring it into the graham cracker crust.
In a small bowl, mix together the shredded coconut, chopped pecans, and salt. Sprinkle the coconut-pecan mixture evenly over the chocolate layer in the pie.
Place the pie in the refrigerator and chill for at least 4 hours or until set.
Once the pie has set, slice and serve chilled.
Prep Time: 10 minutes | Chilling Time: 4 hours | Total Time: 4 hours 10 minutes
Kcal: 340 kcal | Servings: 8 servings